Dotnom

Two-Tomato Stew Chili

Ingredients

• 1 8- to 8.5-ounce jar oil-packed dried tomatoes
• 2 pounds beef chuck, cut in 1-inch cubes
• 3 cups chopped onion
• 6 cloves garlic, minced
• 1 cup chopped red sweet pepper
• 1 cup chopped green sweet pepper
• 1 cup coarsely chopped carrot
• 1/2 cup golden raisins
• 4 teaspoons ground cumin
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1 4.5-ounce can diced green chiles, undrained
• 1 28-ounce can crushed tomatoes
• 2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces smoked mozzarella cheese, shredded

Directions

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.

Attribution