Do you have a recipe for Chili Stew?

Question

we ate at a cafe and had chili stew and it was delicious. They said they got the recipe off the Cooking channel from PAULA'S KITCHEN. Does anyone have this recipe for me?

Answer 1

NAVAJO GREEN CHILI STEW

2 lb. round steak or pork tenderloin
1 onion, chopped
1/2 tsp. garlic
1 tbsp. basil
1 tbsp. cumin
Salt and pepper
2 c. green tomatoes, chopped
1 (4 oz.) can green chilies, chopped (optional)
4 med. potatoes, skin, diced raw
2 c. (or as needed) water

Cut meat into 1/2 inch cubes and brown in Wok or Dutch oven. Add 1/4 cup water. Cover and simmer for 30 minutes. Add chopped onions and potatoes, cook for 10 minutes. Add remaining ingredients. Cover and simmer for 1 hour. This stew should be eaten with a spoon like a hearty soup. Serve with warm, crusty bread.

Answer 2

1

Answer 3

Ingredients
1/2 cup olive oil
2 Tbsp chopped garlic
2 cups chopped Spanish onions
2 fresh jalapenos, sliced
1/2 Tbsp. salt
1 Tbsp black pepper
1 Tbsp oregano
1 pound lamb stew meat, cut into 1/2 inch cubes
2 shots Jameson Irish Whiskey
8 new potatoes, cut into bite-size pieces
4 cups chopped green chiles
2 cups chopped tomatoes
8 cups beef broth


Instructions
Saute garlic, onions, and jalapenos in the olive oil. Add the salt, black pepper, and oregano. Cook until the onions are clear, about 10 minutes. Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through. Add the beef broth and simmer for 1 -1/2 hrs. Serve with hot flour tortillas.

Yield: 6 to 8 servings

enjoy your meal

Answer 4

INGREDIENTS:
1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
PREPARATION:
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.