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Chili Bean Stew

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  Stewing beef 2 Pound
  Flour 1⁄3 Cup (5.33 tbs) (Or More)
  Salad oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Green pepper 1 , chopped
  Water 2 Cup (32 tbs)
  Condensed consomme 10 1⁄2 Ounce (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Chili powder 2 Teaspoon
  Oregano 1⁄4 Teaspoon
  Canned red kidney beans 40 Ounce (2 Cans, 1 Pound 4 Ounce Each)
  Ripe olives 1 Cup (16 tbs), cut and pitted

Cut beef into 1 1/2-inch cubes; dredge in flour.
Heat salad oil in large heavy skillet; add meat and brown on all sides.
Add remaining ingredients except kidney beans and olives.
Bring to a boil; cover and simmer gently until meat is tender.
Add kidney beans and olives; continue simmering without cover for 20 minutes.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3370 Calories from Fat 1119

% Daily Value*

Total Fat 131 g201.2%

Saturated Fat 26.9 g134.4%

Trans Fat 1 g

Cholesterol 480 mg160%

Sodium 8900.2 mg370.8%

Total Carbohydrates 306 g102%

Dietary Fiber 86.9 g347.6%

Sugars 61.9 g

Protein 254 g508.1%

Vitamin A 138.6% Vitamin C 336.8%

Calcium 64.4% Iron 213.8%

*Based on a 2000 Calorie diet

Chili Bean Stew Recipe