2 Tomato Stew Chili . . . .

From Better Homes and Gardens :


Ingredients

• 1 8 - 8 1/2ounce jar oil-packed dried 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 candiced green chiles
• 1 28 ounce cancrushed tomatoes
• 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

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.

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.

  

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