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–+ servings

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.
Couverts6
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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.
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Course; Chili / Stew