Stew Turned Into Chili


  • 5 lbs. stew meat, cut into 3/4 inch cubes
  • 5 garlic cloves, minced
  • 3 T. vegetable oil
  • 4 cans (14 1/2 oz each) diced tomatoes with green pepper and onions, undrained
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 can (16 oz each) kidney beans, rinsed and drained
  • 2 cans (15 1/2 oz each) great northern beans, rinsed and drained

Batch of chili:

  • 1 jar (16 oz) picante sauce
  • 1 to 2 tsp. chili powder
  • sour cream and chopped green onions, optional
  1. In a Dutch oven, brown beef and garlic in oil, drain. Add tomatoes, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1-4 hours
  2. Stir in the beans. Cover and simmer 30-45 minutes longer or until meat is tender.
  3. Serve immediately or cool slightly and freeze in 4 cup portions. May be frozen for up to 3 months


  1. Thaw one batch of stew in the refrigerator. Place in a saucepan. Add picante sauce and chili powder. Cook over medium heat until hot and bubbly
  2. Garnish servings with sour cream and green onions, if desired.


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