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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Found this recipe in some newspaper years ago. We love it. Won at our church chili cook-off two years in a row. Highly recommend serving with the optional items listed below. Unsure of yield. Ingredients:
4 tablespoons vegetable oil |
2 medium onions, chopped |
2 red bell peppers, diced 1/2-inch |
2 tablespoons garlic, minced |
3 lbs stew meat, 1 1/2-inch cubes |
2 (28 ounce) cans plum tomatoes, crushed with juice |
1 tablespoon tomato paste |
1 1/2 cups beef broth |
1/2 cup dry red wine |
3 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon dry basil |
1 teaspoon dry oregano |
salt |
pepper |
1/2 cup fresh parsley, chopped |
6 -8 cups cooked rice (optional) |
8 scallions, chopped (optional) |
1 cup sour cream (optional) |
1 cup cheddar cheese, grated (optional) |
Directions:
1. Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
2. Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
3. Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
4. Serve over rice with options to add scallions, sour cream and cheese.
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