Summer Chili
From acemom 10 years ago
- 3 hours to make
- Serves 8
I call this summer chili because it uses fresh summer vegetables. It can be as mild or hot as you like. My kids loved it because I used mild jalapenos, but feel free to add more heat to suit your taste. *I used dried beans, but if you substitute canned beans, this could cut cook time to about an hour. Read more Be sure to drain them well before adding them. See less
Ingredients
- 1 C. dried pinto beans* shopping list
- 1 C. dried navy beans* shopping list
- 1 pound beef stew meat (about 1/2" pieces, cut it down if you buy it larger than that) shopping list
- 1 medium onion, finely diced shopping list
- 5 banana peppers, seeded and chopped shopping list
- 1 T. garlic, minced shopping list
- 1 T. coconut oil shopping list
- 1-2 jalapenos, seeded and finely diced shopping list
- 4 roma tomatoes, chopped shopping list
- 1 C. tomatillos, hulled and chopped shopping list
- 1/3 C. distilled white vinegar shopping list
- 8 oz. tomato sauce shopping list
- 1/2 C. beef broth shopping list
- 1 T. chili powder shopping list
- 1 tsp. paprika shopping list
- 1/2 tsp. cumin shopping list
How to make it
- Soak and cook beans to tender (1 hour quick soak, about 1.5 hours simmering).*
- In large pot, heat oil over medium-high heat and begin to soften onion, banana peppers and garlic.
- Add meat to the onion mix and stir to sear the meat.
- Add jalapeno, tomatoes and tomatillos to the pot, cook about 10 minutes over medium heat.
- Add vinegar, tomato sauce, spices, broth and (drained) beans. Cover and simmer 30 minutes of medium-low heat.
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