Chili Stew
I planned to make chili, only to discover that I had no chili powder. So I put this together instead, and now it’s our favorite.
Equipment
- stockpot
Ingredients
- 1/2 onion chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 butternut squash peeled and cubed
- 2 T. oil
- 1 T. garlic chopped
- 1 lb. ground beef
- 1 T. smoked paprika
- 2 t. ground cumin
- 2 t. dried basil
- 2 t. dried thyme
- 1/8 to 1/4 t. Worcestershire sauce
- 28- oz. can plum tomatoes
- 28- oz. can diced tomatoes
- 15-1/2 oz. can kidney beans drained and rinsed
- 15-1/2 oz. can black beans drained and rinsed
- 2 T. all-purpose flour
- 2 c. beef broth
- salt and pepper to taste
Instructions
- In a stockpot, cook onion, peppers and squash in oil until tender.
- Add garlic and beef.
- Cook until beef is browned; drain.
- Add spices, Worcestershire sauce, tomatoes and beans; break up tomatoes with a spoon.
- In a bowl, mix flour and broth; stir into chili.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes to 2 hours.
- Season with salt and pepper.