Print Options

 
 
 
 Print

Stew Turned into Chili Recipe

A big pot of this versatile blend from Don Trumbly of Paola, Kansas can be enjoyed two ways. As is, it's a satisfying stew brimming with tender chunks of beef, tomato and two kinds of beans. Or add picante sauce and chili powder to create a zippy chili.
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours YIELD:16 servings

Ingredients

  • 5 pounds beef stew meat, cut into 3/4-inch cubes
  • 5 garlic cloves, minced
  • 3 tablespoons canola oil
  • 4 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • ADDITIONAL INGREDIENTS: (for each batch of chili):
  • 1 jar (16 ounces) picante sauce
  • 1 to 2 teaspoons chili powder
  • Sour cream and chopped green onions, optional

Directions

  • 1. In a Dutch oven or large soup kettle, brown beef and garlic in oil until meat is no longer pink; drain. Add tomatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  • 2. Stir in the beans. Cover and simmer 30-45 minutes longer or until meat is tender. Serve immediately, or cool slightly and freeze in 4-cup portions. May be frozen for up to 3 months.
  • 3. To use each batch of chili Stir picante sauce and chili powder into the meat mixture. Bring to a boil. Reduce heat; cook until heated through, stirring occasionally. Serve with sour cream and green onions if desired. Yield: 4 batches of stew (16 cups total).

Nutritional Facts

1 serving (1 cup) equals 293 calories, 12 g fat (4 g saturated fat), 88 mg cholesterol, 685 mg sodium, 13 g carbohydrate, 3 g fiber, 30 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.