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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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Don't forget to remove the bay leaves before serving. Ingredients:
1 lb ground beef |
2 lbs lean beef, cut into 1/2-inch cubes |
4 teaspoons worcestershire sauce |
4 teaspoons chili powder |
1/4 teaspoon coriander |
1/4 teaspoon cumin |
2 bay leaves |
2 teaspoons fresh garlic, chopped |
2 teaspoons salt |
1 1/2 teaspoons hot pepper sauce |
2 teaspoons oregano |
4 teaspoons sugar |
1/4 teaspoon cayenne |
2 teaspoons black pepper |
2 cups water |
1 1/2 cups yellow onions, chopped |
2 (15 ounce) cans crushed tomatoes |
2 (15 ounce) cans diced tomatoes |
2 (15 ounce) cans kidney beans, drained |
Directions:
1. In a large soup pot, brown ground beef over medium-high heat, breaking up into small pieces as it cooks.
2. When ground beef is nearly done, add diced beef and cook about 3 minutes until pieces are medium (still pink in the center).
3. Reduce heat to medium and add Worcestershire sauce, chili powder, coriander, cumin, bay leaves, garlic, salt, hot pepper sauce, oregano, sugar, cayenne and black pepper.
4. Cook, stirring occasionally, for 20 minutes.
5. Add water, onion, and chopped and diced tomatoes.
6. Reduce to a simmer and cook about 1 hour until reduced to desired consistency.
7. Add beans and cook for 15 more minutes.
8. Serve with sour cream, shredded cheddar cheese and nacho chips.
9. Note: Stew beef is fine.
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