Idaho Chili Stew Food

CHILI STEW

Steps:

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

SLOW-COOKED STEW MEAT CHILI

Steps:

• Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
• Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
• Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

IDAHO CHILI STEW

Steps:

• Combine all ingredients in a large saucepan.
• Bring to boil, reduce heat.
• Cover and simmer 30 minutes, or till lentils are tender.
• Stir occasionally.

MOLE CHILI STEW

Steps:

• In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes.
• Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!

GREEN CHILI STEW

Steps:

• In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
• Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
• Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
• Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.