Saturday, October 17, 2009


1 tablespoon vegetable oil
1 pound beef stew meat, cut into 1-inch cubes
1 garlic clove, pressed
1 onion
3 cups water (2 cups is super chunky if you like it that way)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ cup dried cilantro or parsley leaves
1 can black beans
1 can kidney beans
1 can pinto beans

1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce

Optional toppings: corn chips, shredded cheese, sour cream, *cheese crisps and thinly sliced green onions

1. Heat oil over medium heat until hot. Add meat and garlic. Cook 6-7 minutes or until browned. Stir in all ingredients except salsa and tomato sauce; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.

2. Add salsa and tomato sauce and simmer for another 30 minutes or until beans have reached desired texture. Top with desired toppings.

*Cheese crisps - preheat oven to 450 F. Place about 1/2 cup of shredded cheese in piles on a greased baking sheet. Bake about 15 minutes. Timing will vary on the type of cheese and how much cheese you used so carefully watch it! As soon as edges start to brown take out of oven. Let cool and use a thin spatula or knife to pry crisps off the pan. Cooking the cheese this way intensifys the flavor and they taste amazing!

*Crock Pot Directions: Place all ingredients in crock pot and cook on low for about 8 hours.

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