2 pounds beef stew meat, cubed
29 ounces low sodium tomato, canned -- diced, drained
31 ounces low sodium kidney beans, canned
4 ounces green chilies -- diced
8 ounces no salt added tomato sauce
1 cup red wine
1 large onion -- finely chopped
6 large garlic cloves -- minced
1 large green bell pepper -- seeded and diced
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
1/4 teaspoon crushed red pepper
1/2 teaspoon Tabasco sauce
2 tablespoons cocoa powder
2 teaspoons dried oregano
2 tablespoons low sodium Worcestershire sauce
1 tablespoon olive oil
2 ounces four-cheese Mexican-style shredded cheese


Heat olive oil in a large pot or Dutch oven on medium-high heat. Add meat, onion, garlic and green pepper. Cook until meat is browned on all sides and vegetables are softened. Drain. Add rest of ingredients except kidney beans and cheese. Bring to a boil. Reduce heat. Cover and simmer for two hours stirring every fifteen minutes. Add kidney beans. Uncover and simmer for two more hours, again stirring every 15 minutes. Serve with cheese sprinkled over top.

Other recipe variations of Chili:

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