Winter Woods Chili

Photo by susan d.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Ingredients

  • 4

    slices bacon

  • 3

    lb. beef stew meat

  • 1

    large onion, sliced 1/2-inch thick

  • 4

    cloves garlic, minced

  • 2

    28-oz. cans whole tomatoes

  • 1

    15.5-oz can navy beans, rinsed and drained

  • 1

    15.5-oz. can red beans, rinsed and drained

  • 2 to 3

    2 to 3 Tbsp. chili powder

  • 2

    Tbsp. red wine vinegar

  • Shredded cheddar cheese

  • Snipped fresh oregano

  • Cooked bacon, crumbled

Directions

1. In 4- to 6-quart 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 until onion is tender. 2. Add undrained tomatoes, beans, and 1 tablespoon of the 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. Makes 6 servings.

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