Two-Tomato Stew Chili



  1. Drain and chop dried tomatoes, reserving 2 tablespoons of the oil.
  2. In a Dutch oven heat reserved oil over medium-high heat.
  3. Add beef, half at a time and cook until brown.
  4. Return all beef to Dutch oven.
  5. Add onion, garlic, red sweet pepper, green sweet pepper, and carrot and cook for 2 minutes.
  6. Stir in chopped dried tomatoes, raisins, cumin, and red pepper flakes.
  7. Cook for 2 minutes.
  8. Stir in undrained green chiles.
  9. Cook for 1 minute.
  10. Add crushed tomatoes and the water.
  11. Bring to boiling.
  12. Reduce heat to medium.
  13. Simmer, covered, for 1 to 1 1/4 hours, stirring occasionally, until meat is tender.
  14. Remove from heat.
  15. Add salt and pepper.
  16. Top with cheese.