"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beef Chili Stew Recipe

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This recipe for Beef Chili Stew, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 28 oz. can tomatoes, cut up
1 10 oz. can chopped tomatoes and green chili peppers
2 C vegetable juice or tomato juice
1 to 2 T chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1-1/2 lbs. beef or pork stew meat, cut into 1 inch cubes
2 C chopped onions
1-1/2 C chopped celery
1 C chopped green sweet pepper
2 15 oz. cans black, kidney, and/or garbanzo beans, rinsed and drained

Toppers: shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onions, snipped fresh cilantro, thinly sliced jalapeno peppers, and/or sliced, pitted ripe olives

Directions:
Directions:
In a 6 quart slow cooker combine both cans of undrained tomatoes, vegatable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onions, celery, and sweet pepper. Cover and cook on low heat setting for 8-10 hours on high heat setting for 4-5 hours. If using low heat setting, turn to high heat setting. Stir in the beans. Cover and cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Number Of Servings:
Number Of Servings:
10 servings

 

 

 

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