Two-Tomato Stew Chili
from Better Homes and Gardens
from Better Homes and Gardens
Ingredients
- 1, 8 1/2ounce jar oil-packed dried tomatoes
- 1, 28 ounce can crushed tomatoes
- 2 pounds beef chuck, cut in 1-inch cubes
- 3 cups chopped onions
- 6 cloves garlic, minced
- 2 red sweet peppers, chopped
- 2 green sweet peppers, chopped
- 2 medium carrots, coarsely chopped
- 1/2 cup golden raisins
- 4 teaspoons ground cumin
- 1/2 - 1 teaspoon crushed red pepper
- 1, 4 1/2ounce can diced green chiles
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces smoked mozzarella, shredded
- Sliced dried tomatoes (optional)
- Toasted baguette slices (optional)
Directions
1. Drain the dried tomatoes, reserving 2 tablespoons of the oil. Chop tomatoes; set aside. In a Dutch oven heat the reserved oil over medium-high heat. Brown beef, half at a time.
2. Return all beef to Dutch oven. Add onions, garlic, sweet peppers, and carrots; cook for 2 minutes. Stir in chopped dried tomatoes, raisins, cumin, and crushed red pepper; cook for 2 minutes. Stir in undrained green chiles; cook for 1 minute. Add crushed tomatoes and 2 cups of water; bring to boiling. Reduce heat to medium. Simmer, covered, for 1 to 1-1/14 hours, stirring occasionally, until meat is tender. Remove from heat. Add salt and pepper. Top with cheese and, if desired, sliced dried tomatoes. If desired, serve with baguette slices.
Nutrition Facts (Two-Tomato Stew Chili)
- Servings Per Recipe 8,
- cal. (kcal) 429,
- Fat, total (g) 18,
- chol. (mg) 82,
- sat. fat (g) 7,
- carb. (g) 36,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 15,
- pro. (g) 34,
- vit. A (IU) 4422,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 676,
- Potassium (mg) 1584,
- calcium (mg) 323,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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