Recommend your best winter stew or chili recipe

[Anonymous]

With nasty weather in the forecast for tomorrow, I'd like to make a big pot of some sort of delicious stew or chili. I'm tired of my usual recipes so I'd like to try something new and I would love it if you could post your favorite recipes.

[Anonymous]

Smoked sausage with chickpeas, butternut squash, and kale.

[Anonymous]

Search "beef daube provincal" . It's a Cooking Light recipe from years ago. It is very, very, good.

[Anonymous]

http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe/index.html

You have to start this the night before you make it, so it might not work for you tomorrow (unless you happen to read this soon and start immediately! )

but this is really worth the work! It's slightly spicy, and delicious!

[Anonymous]

http://www.tastebook.com/recipes/1633230-Turkey-Chili

I have been making this chili for years. It's turkey, but the way you make it no one can tell. My entire family loves it.

[Anonymous]

This Chili is pretty labor/ingredient intensive, but is the BOMB (instead of "hot pepper" I usually use a glug of habanero sauce):

Wash 1 lb pinto beans, soak overnight in water to cover. Bring to a boiling in soaking water and lower heat. Simmer covered for 3 hrs. until tender. Drain. Melt 1/2 c butter in skillet, add 2 chopped onions , 6 chopped shallots, 7 oz. chopped, drained green chiles, 2 cloves minced garlic. Saute until onion is soft. Add 3 lbs chopped sirloin or round steak, cook over moderate heat until meat is brown. In a separate pan, brown 1 lb. pork sausage, pour off grease and add to meat-onion mixture. Stir in 1/2 c flour into meat and blend. Put meat mixture into a pot. Add beans, 4 oz chopped pimento, 3 lb chopped fresh tomatoes, 3/4 c chopped celery, 1/2 lb sliced mushrooms, 1 sweet & 1 hot red pepper both chopped, 2 c chopped olives, 1/2 c minced parsley and 1 12oz bottle chili sauce. Bring to a boil, lower heat and simmer uncovered for 30 minutes. Add salt to taste, 1 T garlic salt & oregano, 2 T black pepper, 4 T chili powder, 2 t ground coriander. Simmer uncovered 1 hr, 30 minutes, stirring occasionally. Skim off grease.
Before serving, remove from heat, stir in 1 pt sour cream, return to low heat.

[Anonymous]

Anonymous wrote:Search "beef daube provincal" . It's a Cooking Light recipe from years ago. It is very, very, good.

It's absolutely delicious and was repeated in either oct or nov this year. So, so good!

[Anonymous]

Anonymous wrote:This Chili is pretty labor/ingredient intensive, but is the BOMB (instead of "hot pepper" I usually use a glug of habanero sauce):

Wash 1 lb pinto beans, soak overnight in water to cover. Bring to a boiling in soaking water and lower heat. Simmer covered for 3 hrs. until tender. Drain. Melt 1/2 c butter in skillet, add 2 chopped onions , 6 chopped shallots, 7 oz. chopped, drained green chiles, 2 cloves minced garlic. Saute until onion is soft. Add 3 lbs chopped sirloin or round steak, cook over moderate heat until meat is brown. In a separate pan, brown 1 lb. pork sausage, pour off grease and add to meat-onion mixture. Stir in 1/2 c flour into meat and blend. Put meat mixture into a pot. Add beans, 4 oz chopped pimento, 3 lb chopped fresh tomatoes, 3/4 c chopped celery, 1/2 lb sliced mushrooms, 1 sweet & 1 hot red pepper both chopped, 2 c chopped olives, 1/2 c minced parsley and 1 12oz bottle chili sauce. Bring to a boil, lower heat and simmer uncovered for 30 minutes. Add salt to taste, 1 T garlic salt & oregano, 2 T black pepper, 4 T chili powder, 2 t ground coriander. Simmer uncovered 1 hr, 30 minutes, stirring occasionally. Skim off grease.
Before serving, remove from heat, stir in 1 pt sour cream, return to low heat.

Thanks so much for posting this recipe! Two questions--I've never put sour cream in my chili, so I was wondering if this dish is still tasty without it? Also, can you make it all the day before, and then add the sour cream when reheating? TIA.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This Chili is pretty labor/ingredient intensive, but is the BOMB (instead of "hot pepper" I usually use a glug of habanero sauce):

Wash 1 lb pinto beans, soak overnight in water to cover. Bring to a boiling in soaking water and lower heat. Simmer covered for 3 hrs. until tender. Drain. Melt 1/2 c butter in skillet, add 2 chopped onions , 6 chopped shallots, 7 oz. chopped, drained green chiles, 2 cloves minced garlic. Saute until onion is soft. Add 3 lbs chopped sirloin or round steak, cook over moderate heat until meat is brown. In a separate pan, brown 1 lb. pork sausage, pour off grease and add to meat-onion mixture. Stir in 1/2 c flour into meat and blend. Put meat mixture into a pot. Add beans, 4 oz chopped pimento, 3 lb chopped fresh tomatoes, 3/4 c chopped celery, 1/2 lb sliced mushrooms, 1 sweet & 1 hot red pepper both chopped, 2 c chopped olives, 1/2 c minced parsley and 1 12oz bottle chili sauce. Bring to a boil, lower heat and simmer uncovered for 30 minutes. Add salt to taste, 1 T garlic salt & oregano, 2 T black pepper, 4 T chili powder, 2 t ground coriander. Simmer uncovered 1 hr, 30 minutes, stirring occasionally. Skim off grease.
Before serving, remove from heat, stir in 1 pt sour cream, return to low heat.

Thanks so much for posting this recipe! Two questions--I've never put sour cream in my chili, so I was wondering if this dish is still tasty without it? Also, can you make it all the day before, and then add the sour cream when reheating? TIA.

Yes to both questions!

[Anonymous]

Sautéed an onion, a few garlic cloves, and a green pepper on the stove. Deglaze the pan with 1/2 cup of beer. Throw it into a crock pot.

Add a can each of green chilies, black, pinto, and kidney beans. Add a whole, diced (small) sweet potato. Add a big can of tomato sauce and a big can of crushes whole tomatoes.

For seasonings, do a bunch of salt, some white pepper, a tbsp or two of brown sugar, a tbsp of cumin and one of chili powder and a tsp of oregano (or a packet if you must). Thrown in a handful of chopped cilantro at the beginning and before serving.

Cook on hi for 3-4 hours, until sweet potatoes are soft.

Serve with cornbread, sour cream, cheese, diced green onions, jalapeños, and guac with lots of lime.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This Chili is pretty labor/ingredient intensive, but is the BOMB (instead of "hot pepper" I usually use a glug of habanero sauce):

Wash 1 lb pinto beans, soak overnight in water to cover. Bring to a boiling in soaking water and lower heat. Simmer covered for 3 hrs. until tender. Drain. Melt 1/2 c butter in skillet, add 2 chopped onions , 6 chopped shallots, 7 oz. chopped, drained green chiles, 2 cloves minced garlic. Saute until onion is soft. Add 3 lbs chopped sirloin or round steak, cook over moderate heat until meat is brown. In a separate pan, brown 1 lb. pork sausage, pour off grease and add to meat-onion mixture. Stir in 1/2 c flour into meat and blend. Put meat mixture into a pot. Add beans, 4 oz chopped pimento, 3 lb chopped fresh tomatoes, 3/4 c chopped celery, 1/2 lb sliced mushrooms, 1 sweet & 1 hot red pepper both chopped, 2 c chopped olives, 1/2 c minced parsley and 1 12oz bottle chili sauce. Bring to a boil, lower heat and simmer uncovered for 30 minutes. Add salt to taste, 1 T garlic salt & oregano, 2 T black pepper, 4 T chili powder, 2 t ground coriander. Simmer uncovered 1 hr, 30 minutes, stirring occasionally. Skim off grease.
Before serving, remove from heat, stir in 1 pt sour cream, return to low heat.

Thanks so much for posting this recipe! Two questions--I've never put sour cream in my chili, so I was wondering if this dish is still tasty without it? Also, can you make it all the day before, and then add the sour cream when reheating? TIA.

PP here. Thanks again for the recipe and the added info!

Yes to both questions!

[Anonymous]

OP here. Thanks for the great recipes! I think I'll bookmark this page and work my way through all the recipes this winter.

[Anonymous]

Been cooking chili for years. Today I tried Indian Raajma instead. Red kidney bean curry. Usually done vegetarian, but I used lamb stock, and threw in some chick peas (chole) with my red kidney beans. It was much quicker and easier than chili, and very satisfying.

I don't have a recipe, but you can google. I started with a cookbook recipe that was basically for doing it hotel-style to feed 200 people. I had 3 cans of beans, so I improvised. But I recommend it.

[Anonymous]

Anonymous wrote:Search "beef daube provincal" . It's a Cooking Light recipe from years ago. It is very, very, good.

I just made this a couple weeks ago and can vouch - it is delicious.

If you want something a little unique try "The Never Ending Chicago Winter Beef Stew". It is so good! Ingredients list sounds strange, but it works. Everyone who's had it liked it and most asked for the recipe.

http://www.stephanieizard.com/blog/never-ending-chicago-winter-stew/

[Anonymous]

I love Brunswick stew - a tomato based stew with chicken, corn and lima beans. It's delish!