Chili with bread bowls
MMMM. Just what I needed on a cold rainy day like today. I'm hungry, so lets get started.
The ingredients are below; Beef broth, olive oil, onion, garlic, pepper, 1 lb stew beef, 1 lb ground beef, 2 Tbls flour, kidney beans, diced tomatoes, 1 pkg Mccormick chili mix, bread bowls.
First I added the all the beef to the oil in a heated pan and crumbled it up. After it has browned, remove it from the pan. Drain the drippings except for 2 TBS.
Add the peppers, onion and garlic and saute them for several minutes till onion becomes translucent.
Add the mix and flour and stir to combine, keep stiring and cooking for about 1 min.
Add the tomatoes, beef broth and beans; then salt and pepper to taste.
Add the meat back to the pot, stir and bring to a boil. Cover, reduce heat to a simmer and continue cooking for about 1 to 1 1/2 hours. Stirring occasionally.
I got these bread bowls in my bakery section of the grocery store. Mostly because I was hungry and feeling lazy. I didn't really want to make, knead, rise and bake my own. But feel free to if you have the time and inclination. Now, go away so I can eat. And, no, you can't have any of mine! It's easy, make your own!
Stew beef chili
Ingredients:
1 pounds stew beef, cut in 1/2-inch pieces
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped bell pepper
2 cloves garlic, minced
1 pkg Mccormick chili mix
2 tablespoons flour
1 can (14.5 ounces) diced tomatoes
1 1/2 cup beef broth
1 tsp salt
1 tsp pepper
2 cans kidney beans or small red beans (28 to 32 ounces total)
In a dutch oven, brown stew beef and ground beef in vegetable oil. Remove meat; set aside and drain off all but 2 tablespoons of drippings. In the same kettle in the drippings, sauté onion, pepper and garlic. Stir in chili mix and flour. Continue cooking, stirring constantly, for about 1 minute. Add tomatoes and beans; stir in hot beef broth. Add salt. Return meat to the pot; lower heat, cover, and simmer for about 1 to 1 1/2 hours, or until meat is tender. Cut cone off top of bread, scoop out the inside, laddle soup inside, top with shredded cheese and serve. Serves approx 4.