Sunday, March 22, 2009

Chili Steak Stew

Rainy days mixed with sick kids has me thinking about warm & spicy bowls of soup. Not too spicy, but just enough to kick start the immune system and make you feel warm and fuzzy all over. That's a lot to ask from a bowl of soup, I know.... I sort of went the route of a Stew & Chili combined. A little kick mixed with a hearty blend of round steak & vegetables.
Chili Steak Stew
1 1/2 lbs round steak, cut into small bite size cubes
1 TBSP olive oil
1 onion chopped
1/2 sweet green pepper, chopped
1/2 sweeet red pepper, chopped
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, finely chopped
2 tsp chopped jalepeno pepper
1 can organic adzuki beans, drained & rinsed
1 can organic tomato sauce
1 can organic diced tomatoes
1/2 cup water
1- 2 cups organic low sodium chicken broth
2 TBSP mild chili powder
1 tsp dried basil
1/2 tsp pepper
1/4 tsp cayenne pepper
couple dashes of hot sauce, to taste preference
Heat 1/2 the oil in large stock pot and cook the vegetable for about 5 minutes or until slightly cooked. Remove from pan. Heat remaining oil and brown the steak in it. Drain off liquid and any fat. Put the vegetables back in the pot, along with the rest of the ingredients. Bring to a boil, then lower temperature to simmer for several hours. In my case I think I started it right after lunch and let it go until around 5 pm. It was probably ready long before that, just allow it to cook until a good thick broth forms & the meat is fork tender.

1 comment:

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