Ingredients
▢2 tablespoons olive oil divided
▢3 pounds beef stew meat
▢1 large onion diced
▢1 large green bell pepper diced
▢2 jalapeno peppers seeded and chopped
▢5 cloves garlic minced
▢20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans
▢2 ½ cups beef broth
▢2 tablespoons tomato paste
▢1 tablespoon chili powder
▢1 tablespoon ground cumin
▢2 teaspoons smoked paprika
▢1 ½ teaspoons ground oregano
▢1 ½ teaspoons ground coriander
▢1 teaspoon cayenne pepper more or less to desired spice level
▢Salt and pepper to taste
▢15.5 ounces kidney beans rinsed and drained
Instructions
1. In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.
2 tablespoons olive oil,3 pounds beef stew meat
2. After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.
1 large onion,1 large green bell pepper,2 jalapeno peppers
3. Then add the minced garlic and sauté for a minute until fragrant.
5 cloves garlic
4. Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.
20 ounces Rotel diced tomatoes and green chilies,2 ½ cups beef broth,
2 tablespoons tomato paste,1 tablespoon chili powder,1 tablespoon ground cumin,
2 teaspoons smoked paprika,1 ½ teaspoons ground oregano,
1 ½ teaspoons ground coriander,1 teaspoon cayenne pepper,Salt and pepper
5. Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.
6. Stir in the drained kidney beans during the last 30 minutes of cooking.
15.5 ounces kidney beans
7. Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.
Notes
Swap the kidney beans for a different kind of bean like cannellini beans or pinto beans.
Substitute the stew meat for ground beef or ground turkey.
Use any diced tomatoes you’d like other then Rotel with chilis.
Leave out the jalapeños and cayenne pepper if you prefer less spiciness to your chili.
For a thinner chili, you can add an extra ½ cup of broth.
For a thicker chili, you can make a cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water then mix it into the chili. Cook and allow the sauce to thicken before serving.
Adding the beans towards the end of the cook time helps to keep them from becoming too mushy. You can add them earlier if you’d like.
Cook low and slow to give time for the meat to become tender and the flavors to really come together.
The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.
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