Stews





Cheryl's Spicy Black Bean Chili





Ingredients

  • 2 tablespoons olive oil
  • 1 green pepper, cored, seeded, and chopped
  • 4 cloves garlic, minced 
  • 1 large onion, chopped fine
  • 2 jalapeno peppers, minced
  • 1/4 cup chili powder
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon ground ancho chile pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 2 pounds 85% lean gound beef
  • 1 (28 ounce) can diced tomatoes
  • 1 (28 ounce) can tomato sauce
  • 2 (15 ounce) cans of black beans
  • salt and pepper to taste
  • 1 tablespoon sugar (if needed to counteract the citric acid in the tomatoes)
 




Instructions

 
Step 1: Heat oil in large Dutch oven over medium heat.  Add onions, bell pepper, garlic, chili powder, chile peppers, cumin, coriander, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. 
 
Step 2: Increase heat to medium-high and add beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 6 to 8 minutes. 
 
Step 3: Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. 
 
Step 4: Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. 
 
Step 5: Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
 




George's Hearty Beef Stew

 
This recipe belongs to George, my friend Amy's father. George has been making this beef stew for family gatherings for more than three decades.  This stew has a tomato-based broth and is loaded with lots of vegetables.  Her family loves it with lots of warm buttered rolls, and dipping your bread in the broth is a must.
 




Ingredients

 
  • 1 pound of stew meat (chuck-eye roast or sirloin), trimmed of excess fat and cut into 1 1/2 inch pieces
  • 2 tablespoons of canola oil
  • Salt and fresh ground pepper
  • 2 15 ounce cans of tomato sauce
  • 4 large carrots (chopped into large chunks)
  • 4 medium potatoes (chopped into large chunks)
  • 1 large onion (chopped into a large chunks)
  • 4 stalks of celery (chopped into large chunks)
  • 1/2 cup of quick cook barley
  • 1 15 ounce can of diced tomatoes
  • 1 tablespoon minced garlic
  • 1 cup frozen corn
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 bay leaf (2 if bay leaves are small)
 




Instructions for Pressure Cooker:

 
Step 1: Let meat come to room temperature. Place oil into the pressure cooker and heat on high.  Once oil is hot, sear meat until brown.  
 
Step 2: Add 2 cans of tomato sauce and two cans of water.  Add half of the chopped onion and the garlic. Add basil, oregano, bay leaf and a pinch of salt and 20 grinds of fresh cracked pepper. 
 
Step 3: Cover with lid and set the pressure control weight to 10 pounds.  Heat on high until weight jiggles and then cook for 15 minutes.  Turn the heat off and let the cooker cool down for 5 minutes.  Then run cold water over the cooker to reduce the pressure.  
 
Step 4: Once cooled down, add barley, carrots, potatoes, celery, frozen corn, remaining onions and a can of diced tomatoes.  Replace the pressure cooker lid and set pressure cooker weight to 10 pounds. Cook for 12 minutes.  Check flavor and add salt and pepper to taste. 
 

Instructions for Dutch Oven:

 
Step 1: Let meat come to room temperature. Place oil into a dutch oven and heat on high.  Once oil is hot, sear meat until brown.  
 
Step 2: Add 2 cans of tomato sauce and two cans of water.  Add half of the chopped onion and the garlic. Add basil, oregano, bay leaf and a pinch of salt and 20 grinds of fresh cracked pepper. 
 
Step 3: Bring to a boil and then reduce to a simmer for 30 minutes.  Add barley, carrots, potatoes, celery, frozen corn, remaining onions and a can of diced tomatoes.  Cook until vegetables are cooked and soft, but not mushy.  Check flavor and add salt and pepper to taste. 
 
Step 4: Serve with warm rolls and butter. 




Paniolo Chili

 

If you crave a chili loaded with protein, this chili is the one for you. I consider this the ultimate comfort food and perfect to have on a cold winter's evening. Paniolo is the Hawaiian word for cowboy. This is a dish that originates with the cowboys of the Big Island.

 



 

Ingredients

  • 1-1/2 pounds beef chuck roast
  • 1-1/2 pounds pork butt (or country style ribs)
  • 1/3 cup olive oil
  • 1-1/2 pounds Portugese sausage
  • 1-1/2 pounds ground beef
  • 1-1/2 pounds chicken thighs
  • 3 large red onions
  • 3 large green peppers
  • 6 cloves garlic, chopped
  • 3 16-ounce cans tomatoes, undrained
  • 3 16-ounce cans beans (mixture of black and kidney beans)
  • 1 8-ounce can tomato paste
  • 5 tablespoons chili powder
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
 



 

Instructions

 
Step 1: Cut chuck roast and pork butt into manageable pieces. In large skillet or dutch oven, heat oil over high heat and saute meat until brown.
 
   
 
Step 2:  Add sausage, ground beef, and chicken thighs, and saute until brown.
 
    
 
Step 3: Drain fat.  Add onions, green peppers, and garlic. Saute until onion is translucent. 
 
Step 4: Add remaining ingredients and simmer for 3 to 4 hours.  Add additional spice if needed.  Cook for 3 to 4 hours until meat is tender and falls aparts and shreds easily.
 
   



 

Purdue Boilermaker Chili

 

Adapted from Food.com
 

Ingredients

  • 1 pound ground chuck
  • 1 pound chuck roast, cut into cubes
  • 1 pound bulk Italian sausage
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 tablespoon minced garlic
  • 4 (15 ounce) cans black beans, drained
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 4 beef bouillon cubes
  • 1 bottle of beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried basil
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
 

Instructions

 
Step 1: Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease and set aside.
 
Step 2: In a large stock pot, sauté onions, celery, green peppers, red peppers, jalapeño peppers, and garlic in olive oil until tender.
 
Step 3: Add ground chuck, sausage and cubed chuck roast to vegetables.  Stir to combine.
 
Step 3: Rinse and drain black beans, then add to large stock pot with meat and a sautéed vegetables.  
 
Step 4: Add diced tomatoes, tomato paste, 28 ounces of water, and 1 bottle of beer. 
 
Step 5: Season with chili powder, Worcestershire sauce, oregano, hot pepper sauce, basil, salt, pepper, cayenne, cumin, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
 
Step 6: After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.