Russian Chili

A bold twist to a traditional favorite. This recipe would have even pleased Stalin.

Step: 1

In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain.

Step: 2

In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes.

Step: 3

Stir in tomato paste and cook 10 minutes more.

Step: 4

Stir in kidney beans and heat through. Remove from heat and stir in sour cream.

Per Serving: 422 calories; protein 24.5g; carbohydrates 20.2g; fat 26.2g; cholesterol 82.4mg; sodium 392.8mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process 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 comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.