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Cattle Drive Chili Stew
Ingredients
- 3 pounds (1.4 kg) Stew meat
- 3 tablespoons (45 ml) Olive oil
- 1 Medium Onion, Chopped
- 3 ribs Celery, Chopped
- 2 (15 ounce) cans (425 g) Mexican stewed tomatoes, With liquid
- 2 (14 ounce) cans (400 g) Beef broth
- 1 (10 ounce) frozen package (280 g) Kernal corn, Whole
- 1 cup Fresh (240 g) Green chilies, Diced
Instructions
- Brown stew meat on all sides in large skillet with oil and transfer to large Stew pot.
- Saute onion and celery in skillet juice until translucent and pour drippings and Vegetables into stew pot.
- Stir in tomatoes, beef broth, corn, chilies, 2 teaspoons (10 ml) salt and 1/4 teaspoon (1 ml) pepper and bring to boil.
- Reduce heat and simmer for 2 hours or until stew meat is tender.
Cook Time
Prep time: 35 min
Cook time: 2 hours 25 min
Ready in: 3 hours
Yields: Serves eight people
Soup still thin?
If soup is too thin, add 1/4 cup (15 g) instant mashed potato flakes. Chedder cheese when ready to serve if your a cheese fan.
Great Chili Toppers
There are many great toppers and additions for chili. Sour cream adds a smooth taste and if your chili is too spicy it can help. Chedder cheese, like any other, will thicken the chili for you. I like some kick so I always have some jalapenos handy to add into my chili. I don't like to cook them into my recipes. I found that it adds a great crunch when fresh! When ready, serve with tortilla chips, bread and butter.
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© 2018 Ryan Christopher Beitler
