“Chili” Stew

Chili Stew

This would be a great dish to serve on Superbowl Sunday. I  made this dish the other night. A couple of friends had stopped by, so I invited them to stay for dinner. They liked it a lot.  It’s a great option when time is short.

I love this recipe, but didn’t quite know what to call it. It wasn’t quite a traditional chili, so I decided to call it Chili Stew.

It comes together in no time, and still has plenty of flavor. Of course, you can cook it longer, if you have the time. You can also move it to a crock pot, once the meat and veggies have been sauteed and drained.

It can be served as is, or topped with cheese, sour cream or chopped onions.  Perfect dinner for a “chili” night.

 

 

Chili Stew

1 pound ground beef, pork or turkey – or a combination

1 medium onion, chopped

1 small sweet pepper, chopped

1 (15 ounce) can black beans, rinsed and drained

2 (16 ounce) cans kidney beans, rinsed and drained

2 c. corn, fresh, frozen or canned (drained)

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

1 (4 ounce) can chopped green chilies

3 tablespoons chili powder

1 T. minced garlic

1 t. paprika

1 t. cumin

1 t. oregano

1/2 teaspoon salt, or to taste

hot sauce to taste

In a Dutch oven or large saucepan, cook the meat, onion and pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for at least 15 minutes, stirring occasionally. Serves 4-5.