Chili IV

My mother was given this recipe by a friend years ago. I’ve made it for many occasions…perfect for Super Bowl parties (Go Rams!) or taking to work. I have yet to prepare it without getting multiple requests for the recipe. It’s a great recipe to freeze or make ahead – it tastes great the second day!

Step: 1

In a deep skillet or large saucepan, cook beef with oil and salt over medium heat until brown.

Step: 2

Meanwhile, puree French onion soup in a blender until smooth.

Step: 3

Drain meat. Stir pureed soup into meat, reduce heat and simmer 5 minutes.

Step: 4

Stir in chili powder, cumin, pepper, tomato paste, tomato sauce, and beans until well combined. Stir in cocoa and cola. Heat through and serve.

Per Serving: 348 calories; protein 22.2g; carbohydrates 29.4g; fat 16.4g; cholesterol 53.7mg; sodium 1068.6mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.