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Stew Turned into Chili

A big pot of this versatile blend from Don Trumbly of Paola, Kansas can be enjoyed two ways. As is, it's a satisfying stew brimming with tender chunks of beef, tomato and two kinds of beans. Or add picante sauce and chili powder to create a zippy chili.
  • Total Time
    Prep: 20 min. Cook: 1-3/4 hours
  • Makes
    4 batches of stew (16 cups total)


  • 5 pounds beef stew meat, cut into 3/4-inch cubes
  • 5 garlic cloves, minced
  • 3 tablespoons canola oil
  • 4 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • ADDITIONAL INGREDIENTS: (for each batch of chili):
  • 1 jar (16 ounces) picante sauce
  • 1 to 2 teaspoons chili powder
  • Sour cream and chopped green onions, optional


  • In a Dutch oven or large soup kettle, brown beef and garlic in oil until meat is no longer pink; drain. Add tomatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  • Stir in the beans. Cover and simmer 30-45 minutes longer or until meat is tender. Serve immediately, or cool slightly and freeze in 4-cup portions. May be frozen for up to 3 months.
  • To use each batch of chili Stir picante sauce and chili powder into the meat mixture. Bring to a boil. Reduce heat; cook until heated through, stirring occasionally. Serve with sour cream and green onions if desired.
Nutrition Facts
1 cup: 293 calories, 12g fat (4g saturated fat), 88mg cholesterol, 685mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 30g protein.

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