- 1
Ingredients
- 2 lbs. stewing meat, cubed
- Salt and pepper
- 2 tbs. olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 4 garlic cloves, chopped
- 3 tsp. chili powder
- 2 tsp. dried oregano
- 2 golden potatoes, scrubbed and cubed
- 1 (6oz) can tomato paste
- 3 (4.5oz) can chopped green chilies
- 4 cups beef stock
- 1 (14.5 oz) can stewed tomatoes
- 2 tsp. whole-wheat flour
Preparation
Step 1
This savory, hearty beef chili certainly didn’t cause any complaints when I served it last Sunday night. In fact, it got a round of applause because every member of the Diva house has been craving it all year! Full of beef, peppers, tomatoes, potatoes and mexican-inspired spices, this is a healthy, high-protein meal with a big flavor. The chopped green chills really give it a distinctive flavor and I promise you that this recipe will be added to your list of favorites! My family asks for it on a regular basis because it’s THAT YUMMY!
2 tsp. whole-wheat flour
Directions:
Heat oil in a Dutch oven for medium-high heat and brown the meat, stirring frequently for 5-6 minutes. Transfer beef to a plate.
Add onion to Dutch oven, and cook, stirring often until they are translucent.
Add pepper, garlic, chili, oregano and potatoes and cook, stirring often for 2 minutes.
Add tomato paste and cook, stirring constantly for 2 minutes.
Add chilies, beef stock and stewed tomatoes then add the beef, and 1 cup of water and bring to a boil.
Simmer, stirring occasionally for 20 minutes.
Add salt to taste.
Cook stirring, constantly, 5 minutes or until thickened.
from Take A Bite Out of Boca
Enter your email address to get my recipes delivered free to your inbox every day.
Enter your email address...
How to Make a Moscow Mule -