Chili Stew

Ready in 3 hours

Try this stew with a mexican flair.

Top-ranked recipe named "Chili Stew"

5 avg, 1 review(s) 100% would make again


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3 lbs stew beef
36 oz tomatoes; canned whole, italian herbs
7 oz chilis; canned, diced
4 medium onions
2 cloves garlic
1 tsp cumin
0.5 tsp oregano
2 tsp salt; (optional)
2 tbsp olive oil

Original recipe makes 8



Brown meat in oil in large stew pot.

Add all remaining ingredients (cut onions into large chunks 5x5).

Cook 2 hours covered on very low simmer. Remove lid, turn heat up and boil water out (approximately 1 hour more).

Stir and crush/shred meat throughout. You will probably find that the meat begins to fall apart after the first 1 to 1 1/2 hours making it easier to crush or get that shredded consistency. There should be no large lumps of meat. Make sure that it is completely shredded/crushed.

To serve: Heat flour tortillas in light oil in fry pan. Place meat mixture in tortilla. Roll and serve 2-3 tortillas per person. Eat alone or with mexican rice and refried beans if desired.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 466 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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