Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 1/2 - 3/4 lb. chuck steak; cut into 1/2-inch cubes
- Salt and black pepper
- 1 strip thick-cut bacon
- 1/2 sm. onion; coarsely chopped (about 1/2 cup)
- 1/2 sm. bell pepper; coarsely chopped (about 1/2 cup)
- 1 sm. (2-inch) jalapeno pepper; finely chopped
- 1 sm. (3-inch) (serano pepper; finely chopped
- 1 1/2 Tbsp. chile powder (see below*)
- 2 Tbsp ground cumin
- 1 lg. clove garlic; finely chopped
- 15 oz. can red kidney beans; drained and rinsed
- 15 oz. can diced tomatoes
- 1 Tbsp. tomato paste
- 1 - 1 1/2 cup beef stock
- 1 Tbsp. vinegar (optional)
- 1 1/2 Tbsp. finely-ground corn meal
1. Cook bacon in a heavy soup pot over medium low heat until crisp. Set aside.
2. Generously season beef with salt and pepper.
3. Increase heat under pot to medium high, allow to heat up, then brown the meat. Set aside.
4. Reduce heat to medium and add onion, peppers, chile powder, and cumin. Saute, stirring frequently for 5 minutes. Stir in garlic and cook one minute longer.
5. Add beans, tomatoes, tomato paste, and meat to pot. Chop bacon and add it to pot.
6. Add beef stock and increase heat to high.
7. Bring to a vigorous simmer. Reduce heat to low, partially cover pot, and simmer gently for 1 hour.
8. Taste and adjust seasonings. If chili is too sweet, add vinegar.
9. Simmer 20 minutes longer then taste for seasonings again.
10. Stir in corn meal and cook about 5 minutes longer until slightly thickened.
Wondering why your stew is too chewey? It's not a big deal with ground meat but can make a difference here. Check out these tips on perfect soups, stews, and braises.[