Grandmas Chili

This is a hand-me-down from my Grandma. I like it because it doesn’t have kidney beans and it has a bit of a sweet taste. It’s a brown chili not a red one - no tomatoes.

Step: 1

In a large saucepan over medium high heat, saute the ground beef for 5 minutes, or until browned. Stir in the onion and green bell pepper and saute for 5 more minutes. Season with salt and pepper to taste.

Step: 2

Next, add the beans, mushrooms, brown sugar and chili powder to taste. Mix together well, reduce heat to low and let simmer for 20 minutes to 1 hour or more, depending on how much time you have and how thick you like your chili.

Per Serving: 832 calories; protein 43.6g; carbohydrates 29.2g; fat 60.8g; cholesterol 192.9mg; sodium 652mg.

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

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and 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.