- Yield: 7 Servings (1½ cups each)
- Preparation Time: 25 Minutes
- Total Time: 3 Hours 25 Minutes
- 2½ lb beef stew meat, cut into 1-inch cubes
- 2 tablespoons quick-mixing flour
- 2 tablespoons vegetable oil
- 4½ teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- 2 dried bay leaves
- 1½ cups beef flavored broth (from 32-oz carton)
- 1 can (28 oz) diced tomatoes, undrained
- 1 large onion, chopped (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 3 tablespoons cornmeal
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (4.5 oz) chopped green chiles
Garnishes, if desired
- Shredded Monterey Jack cheese
- Sour cream
- Chopped fresh cilantro
- Tortilla chips
How to Make It
- In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides. Drain, if desired.
- Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling. Reduce heat to low; cover and simmer 3 hours or until meat is tender.
- Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.