Country Cranberry Chili
Level
Easy
Print
Print Recipe
- Ingredients
- Instructions
- - 2 tablespoons olive oil
- 1 pound beef chuck steak or “stew beef,” cut into large chunks
- 1 medium white onion, diced (about 1 cup)
- 1 packet chili spice blend
- 1, 14.5 oz. can crushed tomatoes
- 2 cups fresh cranberries, chopped (preferably in a food processor)
- 1, 14.5 oz. can kidney beans, drained and rinsed
- 3-4 cups beef broth
- optional garnish: fresh herbs (parsley and chives recommended)
- serving suggestion: serve with baked potato or rice
Directions
- Preheat the oven to 350°F. In a large dutch oven, add olive oil over medium heat on the stove. After 45-60 seconds, add beef. Brown on all sides, stirring occasionally. Remove beef and set aside.
- Add onions and spices to the large dutch oven, oven-safe pot, or stove top pot. Turn heat to medium low and cook onions for 10 minutes.
- Add tomatoes, cranberries and beans. Put the beef back into the pot, stir to combine and add 3 cups beef stock. Reserve additional cup of beef stock to add as needed during cooking for desired consistency.
- Bring to a simmer, place lid on top and then move to oven for 2 hours, or alternatively, keep covered on low heat on the stove top for 2 hours.
- After two hours, uncover chili and stir well.
- Season with salt and pepper, to taste. Serve with rice or baked potato and garnish with parsley or chives.
Source
- Recipe by Carlene Thomas, RDN of Healthfully Ever After
- - 2 tablespoons olive oil
- 1 pound beef chuck steak or “stew beef,” cut into large chunks
- 1 medium white onion, diced (about 1 cup)
- 1 packet chili spice blend
- 1, 14.5 oz. can crushed tomatoes
- 2 cups fresh cranberries, chopped (preferably in a food processor)
- 1, 14.5 oz. can kidney beans, drained and rinsed
- 3-4 cups beef broth
- optional garnish: fresh herbs (parsley and chives recommended)
- serving suggestion: serve with baked potato or rice
Directions
- Preheat the oven to 350°F. In a large dutch oven, add olive oil over medium heat on the stove. After 45-60 seconds, add beef. Brown on all sides, stirring occasionally. Remove beef and set aside.
- Add onions and spices to the large dutch oven, oven-safe pot, or stove top pot. Turn heat to medium low and cook onions for 10 minutes.
- Add tomatoes, cranberries and beans. Put the beef back into the pot, stir to combine and add 3 cups beef stock. Reserve additional cup of beef stock to add as needed during cooking for desired consistency.
- Bring to a simmer, place lid on top and then move to oven for 2 hours, or alternatively, keep covered on low heat on the stove top for 2 hours.
- After two hours, uncover chili and stir well.
- Season with salt and pepper, to taste. Serve with rice or baked potato and garnish with parsley or chives.
Source
- Recipe by Carlene Thomas, RDN of Healthfully Ever After
