Hearty Beef Chili

By á-2710

Ingredients

• Chili
• 2 1/2 lb beef stew meat, cut into 1-inch cubes
• 2 tablespoons quick-mixing flour
• 2 tablespoons oil
• 4 1/2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano leaves
• 2 teaspoons ground cumin
• 2 dried bay leaves
• 1 1/2 cups Progresso beef-flavored broth (from 32-oz carton)
• 1 can (28 oz) Muir Glen organic diced tomatoes, undrained
• 1 large onion, chopped (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 3 cloves garlic, finely chopped
• 3 tablespoons cornmeal
• 1 can (15 oz) Progresso black beans, drained, rinsed
• 1 can (4.5 oz) Old El Paso chopped green chiles
• Garnishes, if desired
• Shredded Monterey Jack cheese
• Sour cream
• Chopped fresh cilantro
• Tortilla chips

Preparation

Step 1

1) In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.

2) Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.

3) Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes..

If you like your chili spicy, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings