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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love this chili because it is quick, easy and filling. I first started making this for my big sister about 15 years ago. If you like, you can substitute ground beef for the stew meat. Ingredients:
1 t. oil |
1 1/2 lb. beef stew meat, cut into 1 inch cubes |
1 large onion, chopped |
4 cloves garlic, chopped |
6 cups beef broth (or 6 c. water + 6 beef boullion cubes) |
2 (15 oz.) cans diced tomato, undrained |
1 (8 ounce) can tomato sauce |
4 t. chili powder (more if you like it spicy!) |
1 t. cumin |
1 t. salt |
1 t. pepper |
2 diced jalapeños (or 1 small can diced green chiles) |
4 c. potatoes, cut into 1 inch cubes |
Directions:
1. Heat oil in Dutch oven over medium-high heat.
2. Add meat, onion and garlic; cook about 5 minutes, or until browned, stirring to brown all sides of the meat. Drain off fat, then add all remaining ingredients, except potatoes.
3. Reduce heat to medium, cover and cook about 40 minutes, or until meat is tender, stirring occasionally.
4. Add potatoes and cook 15 minutes, or until potatoes are tender.
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