Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 2 pound(s) boneless beef for stew , cut into 1/2-inch chunks 4 clove(s) garlic, crushed with garlic press

  3. 2 red peppers , cut into 1/2-inch dice

  4. 2 jalapeño chiles , seeded and minced large onion , chopped

  5. 1/3cup(s) chili powder

  6. 2 can(s) (28-ounce) whole tomatoes in puree

  7. 1 can(s) (6-ounce) tomato paste

  8. 1/4 cup(s) sugar

  9. 2 teaspoon(s) salt

  10. 2 teaspoon(s) dried oregano

  11. 2 can(s) (15- to 19-ounce) red kidney beans , rinsed and drained

Instructions Jump to Ingredients ↑

  1. In 8-quart saucepot or Dutch oven, heat 1 teaspoon oil over high heat until hot. Add one-third of beef and cook until browned on all sides and liquid evaporates, 6 to 8 minutes, stirring often. With slotted spoon, transfer beef to bowl. Repeat with remaining beef, using 1 teaspoon oil per batch; set aside.

  2. Add remaining 1 tablespoon oil to drippings in saucepot and heat over medium-high heat until hot. Stir in garlic, red peppers, jalapeños, and onion, and cook until vegetables are tender, about 10 minutes, stirring occasionally. Stir in chili powder; cook 1 minute.

  3. Return beef to saucepot. Stir in tomatoes with their puree, tomato paste, sugar, salt, oregano, and 2 cups water, breaking up tomatoes with side of spoon. Heat to boiling over high heat.

  4. Reduce heat to low; cover and simmer 1 hour and 30 minutes. Stir in beans and cook 10 to 30 minutes longer or until meat is fork-tender, stirring occasionally.


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