Friday is the official first day of spring and it’s actually starting to feel like spring here. This winter was pretty brutal with the below-freezing temperatures and ice storms, so I’m relishing the fact that most afternoons it’s warm enough for walking outside.
We are still getting a few cold days, though – my Mother-in-law texted a few days ago she was getting snow! – so I’ve been using them to cook a few more wintery dishes that I know I won’t want to make in a few weeks. (Bring on grilling weather!)
We usually make chili with ground beef, so the chunks of beef in this one were a nice change of pace. It packs a nice flavor punch for the minimal number of ingredients and is definitely something I’ll break out again next winter!
(from Damn Delicious)
1 Tbsp. olive oil
1 1/2 lbs. stew meat, cut into 3/4-inch cubes
Slat and pepper, to taste
1 red onion, diced
4 cloves of garlic, minced
1 jalapenos, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
2 Tbsp. chili powder
2 15 oz. cans kidney beans, drained and rinsed
1-2 cups water
Shredded Monterey Jack cheese, for serving
In a large Dutch oven over medium-high heat, heat olive oil until shimmering. Season meat with salt and pepper and add tohot pot. Cook for about 2 minutes, turning so that all sides brown. Add in onion, garlic andjalapenos and cook 2-3 minutes, until fragrant. Add in the diced tomatoes, tomato sauce, chili powder, kidney beans and enough water so that everything is covered. Stir well to combine.
Bring to a boil and then reduce heat to low, cover and let simmer for 1 1/2 – 2 hours. Serve topped with shredded cheese.