Add a little bit of oil to the pan. When hot, add the stew beef and cook until browned. Mix spices, cocoa, pepper and salt together and add to the meat, stirring until the spices have become fragrant. If cooking in a slow-cooker, immediately remove the meat to the cooker and add some water to the pan to get up all the brownings and spices. Add water to cooker. If not using a slow cooker, simply add the water directly to the meat in the pan. Add all of the vegetables and beans to the pan or cooker. Add water until the water level just barely appears (the chili will thin out as the vegetables cook). To help thicken the stew, you can smash two of the cans of beans. Cook until the meat is tender and the vegetables are done (about 1 hour on the stove, 4-6 hours in a cooker on high or 8-10 hours in a cooker on low). Serve with chedder cheese if desired.
Tips on making the chili more spicy:
Add jalapeno, serrano, or habanero peppers
Use a medium hot or hot chili powder
Cook the meat with a couple dashes of hot pepper sauce
If you can get a chuck roast on sale, it is much cheaper than buying stew beef, and we think the meat is of better quality.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (617g)|
|Recipe Makes: 6|
|Calories from Fat: 114 (18%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 35.5mg||11 %|
|Sodium 129.2mg||4 %|
|Potassium 2120.8mg||56 %|
|Total Carbohydrate 90.3g||27 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 66.1g|
|Protein 44.8g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 636
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