Stew Beef Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 pound beef stew meat, cut into ½ inch cubes
  • Salt and pepper
  • 1 pound ground Italian sausage
  • 1 medium onion, diced
  • 1½ pounds fresh tomatoes, roughly chopped, then pureed (see notes)
  • 1 cup diced roasted poblano peppers (or any other peppers you'd like)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • ½ teaspoon chipotle chili powder
  • 2 cups cooked beans (I used kidney, but it doesn't matter)
  • Cheese and chopped parsley, for garnish
Instructions
  1. Heat oil in a Ditch oven or large stockpot over medium high heat. Add the stew meat and season lightly with salt and pepper. Brown meat just slightly on all sides, then add the sausage and onions and cook, stirring frequently, until the sausage is browned and the onions have softened.
  2. Add the tomato puree, peppers, cumin, coriander, pepper, salt, chili powder, and chipotle powder, and stir to combine. Cover, bring to a simmer, reduce heat and cook over low heat until the stew meat is tender, about 2 hours.
  3. Check the pot every 30 minutes or so and add a bit of water it the chili is drying out. When the meat is tender, add the cooked beans and simmer for 10 more minutes. Serve in soup bowls garnished with cheese and chopped parsley.
Notes
When tomato season hits and I'm inundated by fresh tomatoes from my garden, my CSA farm, and friends, I roughly chop them (no skinning needed) and freeze them. Those frozen tomatoes when thawed are quite watery, and pureeing them for this recipe is perfect.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2024/11/beef-stew-meat-chili/