Texas New Mexico Chili

This is a hybrid of two chili recipes and it is wonderful. I serve it with tortilla chips and cheese. Makes great nachos!!

Step: 1

In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.

Step: 2

Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.

Per Serving: 219 calories; protein 13.1g; carbohydrates 15.2g; fat 11.6g; cholesterol 32.2mg; sodium 667.1mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.