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Chunk Meat Chili

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  Dried kidney beans 2 1⁄2 Cup (40 tbs)
  Boneless blade steaks 2 1⁄2 Pound, cut in 1/2-inch cubes
  Celery stalks 1 , cubed
  Onion 1 , cubed
  Bay leaf 1
  Cloves 2
  Ground cloves 1⁄4 Teaspoon
  Celery seeds 1⁄2 Teaspoon
  Basil 1 Teaspoon
  Cumin 1⁄2 Teaspoon
  Chili powder 2 1⁄2 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Oregano 1 Tablespoon
  Black pepper 1 Teaspoon
  Jalapeno pepper 1⁄2 , chopped
  Olive oil 1 1⁄2 Tablespoon
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), smashed and chopped
  Carrots 3 , pared and sliced
  Yellow pepper 1 , cubed medium
  Red pepper 1 , cubed medium
  Flour 2 Tablespoon
  Canned tomatoes 28 Ounce, drained and chopped
  Beef stock 2 Cup (32 tbs), heated
  Salt To Taste
  Pepper To Taste

Soak beans in cold water 8 hours. Drain and set aside.
Place meat and drained beans in large saucepan. Pour in enough cold water to cover ingredients by 1 in (2.5 cm). Bring to boil over high heat. Skim off foam.
Drain meat and beans; return to saucepan. Pour in enough cold water to cover ingredients by 1 in (2.5 cm). Add celery, onion, bay leaf and cloves. Season well. Partly cover and bring to boil. Cook 1 1/2 hours over medium heat.
Mix spices, herbs and jalapeno pepper together; set aside.
Heat oil in large saucepan over medium heat. Add onion and garlic; cook 3 minutes over low heat. Add carrots and peppers; mix well.
Stir in seasoning mixture. Mix very well (important). Cook 5 minutes over medium heat. Sprinkle flour over vegetables, stir well and cook 3 minutes over low heat.
Add tomatoes and beef stock; correct seasoning with salt. Mix and cook 40 minutes, partly covered, over low heat.
When meat is cooked, drain bean and meat mixture, reserving 1/2 cup (125 mL) of the cooking liquid.
Add meat and beans to vegetable mixture. Add reserved cooking liquid and mix well. Partly cover and cook 20 minutes over low heat. If desired, serve with sour cream and Cheddar cheese.

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