Recipe by Irmgard
This delicious stew from Canadian Living can also be made in the crock pot; just omit the two cups of water or else it will be more like a soup! Cook on high for 4 to 5 hours. The recipe also calls for ancho chili powder which is not widely available. If you can get it, by all means add it for a little extra kick, but it is perfectly fine without as well. Serve with basmati rice and a nice green salad.
Top Review by schinsup1
Overall a good flavor but is truly a stolen recipe from our southwest (aka USA:CO...TX...AZ). I'll modify it next time to include green pepper and instead of rice I'll add the traditional sweet bread or cornbread and a salad. I would also suggest adding the beans within the last 30 or 40 minutes of cooking time as they were very, very soft after simmering for an hour.
- 1 (19 ounce) can red kidney beans, drained and rinsed
- 2 lbs boneless bottom round roast, cut into 3/4-inch cubes
- 1⁄4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried ancho chile powder (optional)
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon salt
- 1⁄2 teaspoon granulated sugar
Directions See How It's Made
- In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
- Set aside.
- In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
- Brown the beef in batches.
- Remove to a plate and drain the fat from the pan.
- Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
- Add the chili powder mixture and fry until fragrant, about 30 seconds.
- Add the beef and stir for about 1 minute.
- Add the beans, 2 cups of water, tomatoes, salt and sugar.
- Bring to a boil.
- Reduce the heat, cover and simmer for 1 hour.
- Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.