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Author Notes: This recipe is inspired by Emeril Lagasse's Emeril's Chili. I decided to make it unique with ingredients that I had in my pantry. I liked this recipe because it uses stew meat. I have added a can of red kidney beans to the chili and it's delicious. It's a quick and simple recipe. If you want to make more, add more stew meat and onions. I like this size because I can make it for myself and either take it to work the next day or freeze it for a treat on a very cold day. I serve the chili with cheese, onions and crackers. —chrissyb
- 1 tablespoon chili powder
- 1 teaspoon crushed oregano
- 1 clove of garlic - minced
- 1 cup water
- 14.5 ounces diced tomatoes
- 4 ounces diced green chiles
- Measure out the chili powder, oregano, cumin and minced garlic clove. Set the spices aside.
- Pour the 2 tablespoons of olive oil into a medium sized pot over medium heat.
- Chop the onion and put into the oiled pot when the oil is hot. Saute until the onions are translucent. About 5 minutes.
- Lightly season the stew meat with salt and pepper.
- When the onions are soft and translucent, place the stew meat into the pot and brown for about 5-6 minutes.
- When the meat is browned, add the bowl of spices and stir.
- When the meat and spices are combined well, add the diced tomatoes, diced green chiles and 1 cup water.
- Simmer the chili on low for 45 minutes. If the chili is thinner then you like, add a mixer of 2 tablespoons of flour and 1/4 cup of water. Simmering on the stove does make the chili thicker.
- This recipe was entered in the contest for Your Best Chili