This recipe is liked by 2 person(s). |
Winter Woods Chili
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
ingredients | |
4 slices | bacon |
3 lb. | beef stew meat |
1 large | onion, sliced 1/2-inch thick |
4 cloves | garlic, minced |
2 28-oz. cans | whole tomatoes |
1 15.5-oz can | navy beans, rinsed and drained |
1 15.5-oz. can | red beans, rinsed and drained |
2 to 3 Tbsp. | chili powder |
2 Tbsp. | red wine vinegar |
Shredded cheddar cheese | |
Snipped fresh oregano | |
Cooked bacon, crumbled |
directions
In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.
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