Chunk Meat Chili
|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|
|Ground cloves||1⁄4 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Chili powder||2 1⁄2 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|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|
|Canned tomatoes||28 Ounce, drained and chopped|
|Beef stock||2 Cup (32 tbs), heated|
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.