If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Alice Waters's Essentials
Her 15 must-have tools
Alice Waters's essential tools.
Bring some flare to your cookout.
Life's better with snacks.
Your new favorite Japanese dish.
A better basket.