
Chunky Red Chili
A delicious chinese dish. Gluten-free friendly. Dairy-free option.
Total Time
144 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3 tablespoons olive oil
- 1 pound ground beef
- 1 pound beef stew meat
- cut into 1/2 inch chunks
- 1 large onion
- coarsely chopped
- 1 medium green bell pepper
- ribs and seeds removed
- coarsely chopped
- One 28-ounce can whole plum tomatoes
- drained
- One 8-ounce can tomato sauce
- One 15 1/2 ounce can red kidney beans
- rinsed and drained
- One 15 1/2 ounce can black beans
- rinsed and drained
- 3 tablespoons packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon chili powder
Instructions
- 1
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes.
- 3
Remove the ground beef with a slotted spoon and set aside in a large bowl or place.
- 4
Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes.
- 5
Remove the stew meat with a slotted spoon and add it to the ground beef.
- 6
Pour off the fat and any accumulated juices from the pot.
- 7
Heat the remaining 1 tablespoon oil.
- 8
Add the onion and pepper, and cook until slightly softened, about 4 minutes.
- 9
Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves.
- 10
Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon.
- 11
Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours.
- 12
Remove and discard the bay leaves.
- 13
Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.