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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From Better Homes and Gardens' January 2008 issue - a By the Bowlful Recipe . Ingredients:
4 slices bacon |
3 lbs beef stew meat |
1 large onion, sliced 1/2 inch thick |
4 garlic cloves, minced |
2 (28 ounce) cans whole tomatoes |
1 (15 1/2 ounce) can navy beans, rinsed and drained |
1 (15 1/2 ounce) can red beans, rinsed and drained |
2 -3 tablespoons chili powder, to taste |
2 tablespoons red wine vinegar |
shredded cheddar cheese (optional) |
snipped fresh oregano (optional) |
cooked bacon, crumbled (optional) |
Directions:
1. In 4-6 qt Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir till onion is tender.
2. Add undrained tomatoes, beans, and 1 Tbsp of chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon if desired.
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