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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Robgot, Los Angeles, California
Servings: 5
1 tablespoon oil
¾ pound beef stew meat, cut in ½ inch cubes
1 medium onion, chopped
3 cup ready-to-serve beef broth
14 ½ ounce can whole tomatoes, undrained, cut up
8 ounce can tomato sauce
1 to 2 tablespoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
1 bay leaf
2 cup cubed unpeeled potatoes
½ cup dairy sour cream, if desired
Horseradish, if desired
Heat oil in Dutch oven over medium-high heat. Add meat and onion. Cook for 5 to 6 minutes, or until meat is browned, stirring frequently. Drain, add all remaining chili ingredients except potatoes. Reduce heat to medium. Cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally. Stir in potatoes and cook 15 to 20 minutes or until potatoes are tender. Remove bay leaf. To serve, ladle chili into bowls and top each with a dollop of sour cream and horseradish.