Big Bowl Chili Recipe

Name: Big Bowl Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 2 medium onions, chopped; 2 red bell peppers, diced 1/2-inch; 2 tablespoons garlic, minced; 3 lbs stew meat, 1 1/2-inch cubes; 2 (28 ounce) cans plum tomatoes, crushed with juice; 1 tablespoon tomato paste; 1 1/2 cups beef broth; 1/2 cup dry red wine; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dry basil; 1 teaspoon dry oregano; salt; pepper; 1/2 cup fresh parsley, chopped; 6 -8 cups cooked rice (optional); 8 scallions, chopped (optional); 1 cup sour cream (optional); 1 cup cheddar cheese, grated (optional)

Servings: persons

4 tablespoons vegetable oil
2 medium onions, chopped
2 red bell peppers, diced 1/2-inch
2 tablespoons garlic, minced
3 lbs stew meat, 1 1/2-inch cubes
2 (28 ounce) cans plum tomatoes, crushed with juice
1 tablespoon tomato paste
1 1/2 cups beef broth
1/2 cup dry red wine
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dry basil
1 teaspoon dry oregano
salt
pepper
1/2 cup fresh parsley, chopped
6 -8 cups cooked rice (optional)
8 scallions, chopped (optional)
1 cup sour cream (optional)
1 cup cheddar cheese, grated (optional)

1
Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
2
Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
3
Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
4
Serve over rice with options to add scallions, sour cream and cheese.

983

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 2 medium onions, chopped, 2 red bell peppers, diced 1/2-inch, 2 tablespoons garlic, minced, and more.

Yes, Big Bowl Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Bowl Chili

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