Recipe: Chili and Stew Recipes (5)

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10-21-99 Soup Meals: Chili and Stew Recipes

Verla,.Il (05:13:29) : Secret Ingredient Chili

2 lbs ground chuck
3 stalks celery, sliced
1 very large onion, chopped
1 46 oz can tomato juice
2 14 1/2 oz. cans tomato wedges (DelMonte)
1 15 oz can tomato sauce
1 153/4 oz can kidney beans & sauce for chili (mild)
1 4 oz can mild green chilles-chopped
6 oz shredded Monterey jack cheese
2 cloves garlic, minced
1/2 c. burgundy wine
2 T. chili powder
1/2 c. brown sugar
1 1/2 tsp. cumin

In large skillet cook chuck until tender, drain. Put all ingredients in a 8 qt stockpot. Bring to a boil. Simmer 1 hour. Freezes well.

Shelby,.IA (10:51:07) : HOBO MEATBALL STEW

1 lb ground beef
1-1/2 tsps salt, divided
1/2 tsp pepper, divided
4 med. potatoes, peeled and cut into chunks
4 med. carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1-1/2 tsp vinegar
1/2 tsp dried basil

In a bowl, combine beef, 1 tsp salt and 1/4 tsp pepper; mix well. Shape into 1-in. balls. In a skillet over med. heat, brown meatballs on all sides; drain. Place potatoes, carrots and onion in a slow cooker; top with meatballs. Combine ketchup, water, vinegar, basil and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4-5 hours or until vegetables are tender. Yield: 4 servings.

Belinda.Tn (10:30:21) :

1lb Ground Beef
1 Can Corn
1 Can Hominy
1 Can Kidney Beans
1 Can Pinto Beans
2 Cans Rotel Tomatoes(I like the cilantro style)
2 Lg cans Diced Stewed Tomatoes
2 Pkgs Taco Seasoning
2 Pkgs Dry ranch mix
1 Med chopped onion
Garlic powder to taste(I use prepared roasted garlic, chopped)

Mix browned hamburger meat w/ rest of ingredients together, bring to a boil and let simmer about 15 min. Add water if too thick.(I added 2 cans of water).Don't drain any juice off the beans.
Serve over tortilla chips and top with sour cream and cheese.
recipe from Denise Hendrix

Dawn,ny (10:21:49) : SAVORY BEEF STEW

1/3 cup vegetable oil
4 cups chopped onions
10 garlic cloves, minced
8 bay leaves
3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
3 tablespoons sweet Hungarian paprika
1 tablespoon grated lemon peel
1 teaspoon dried summer savory
1/2 teaspoon cayenne pepper
3 cups beef stock or canned broth
1/3 cup dry red wine
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

12 ounces egg noodles

1/4 cup chopped parsley

Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Saut until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.

Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)

Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.

Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.

Dawn,ny (09:41:36) : Spicy Chicken Stew

1 T. oil
1 lb. boneless skinless chicken breasts/thighs, cut into 1-inch pieces
1 1/2 c. chopped onion
2 garlic cloves, minced
1 (28 oz) can whole tomatoes, undrained, chopped
1/4 c. creamy peanut butter
1/4 t. chili powder
1/2 t. salt
1/4 t. crushed red pepper flakes
3 c. cooked rice
2 T. scallions, chopped

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add chicken, onions and garlic; cook about 5 minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut
butter, chili powder, salt and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 35 minutes. Serve over rice; sprinkle with scallions.