Polish Chili

I received this recipe from my sister-in-law’s friend and she is from Poland. It has fresh chilies and tomatoes, along with beef and polish sausage. This is a really good, different chili recipe.

Step: 1

Place the ground beef into a large pot over medium-high heat. Cook, stirring to crumble, until beef is no longer pink. Drain off excess grease, leaving just enough to coat the bottom of the pot. Add the polish sausage, onion and garlic to the pot; cook and stir until onion is tender. Mix in the Anaheim, yellow and jalapeno peppers, tomatoes and tomatillos. Simmer over medium heat for about 20 minutes.

Step: 2

Pour in the vinegar, tomato sauce and pimentos and then mix in the pinto beans and kidney beans; cover and simmer over medium heat for 30 minutes.

Per Serving: 435 calories; protein 21.7g; carbohydrates 17.3g; fat 31.1g; cholesterol 89.3mg; sodium 574.9mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . 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 essential 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 perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.