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Two-Tomato Stew Chili

Bright and tangy sun-dried tomatoes, sweet peppers and juicy golden raisins elevate this chili to new heights. Don't feel pressured to use expensive cuts of beef in every meal. Stews and chilis offer the perfect opportunity to use cheaper cuts, as the cooking process easily breaks up connective tissue. Look for well-marbled cuts for the richest flavor.

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4.0 by 42 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 1 hr

Two-Tomato Stew Chili

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)

  • Per serving:
  • 429 kcal cal.,
  • 18 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 82 mg chol.,
  • 676 mg sodium,
  • 36 g carb.,
  • 7 g fiber,
  • 15 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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