Recipes and Cooking Two-Tomato Stew Chili 3.9 (40) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 1 hrs Total Time: 1 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 8-8.5 ounce jar oil-packed dried tomatoes 2 pound beef chuck, cut in 1-inch cubes 3 cup chopped onions 6 cloves garlic, minced 2 red sweet peppers, chopped 2 green sweet peppers, chopped 2 medium carrots, coarsely chopped ½ cup golden raisins 4 teaspoon ground cumin ½ - 1 teaspoon crushed red pepper 1 4.5 ounce can diced green chiles 1 28 ounce can crushed tomatoes 2 cup water ¼ teaspoon salt ¼ teaspoon ground black pepper 8 ounce 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. Rate it Print Nutrition Facts (per serving) 429 Calories 18g Fat 36g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 429 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 82mg 27% Sodium 676mg 29% Total Carbohydrate 36g 13% Total Sugars 15g Protein 34g Vitamin C 1.1mg 6% Calcium 323.1mg 25% Iron 5.4mg 30% Potassium 1584mg 34% Folate, total 64.5mcg Vitamin B-12 3.9mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.