Winter Woods Chili

By trf0ster

Ingredients

• 4 slices bacon
• 3 lb. beef stew meat
• 1 large onion, sliced 1/2-inch thick
• 4 cloves garlic, minced
• 2 28-oz. cans whole tomatoes
• 1 15.5-oz can navy beans, rinsed and drained
• 1 15.5-oz. can red beans, rinsed and drained
• 2 to 3 Tbsp. chili powder
• 2 Tbsp. red wine vinegar
• Shredded cheddar cheese
• Snipped fresh oregano
• Cooked bacon, crumbled

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Nutrition Facts: Servings Per Recipe 6 servings; Calories 546; Total Fat (g) 23; Saturated Fat (g) 9; Monounsaturated Fat (g) 9; Polyunsaturated Fat (g) 2; Cholesterol (mg) 107; Sodium (mg) 1222; Carbohydrate (g) 31; Total Sugar (g) 7; Fiber (g) 8; Protein (g) 54; Vitamin A (DV%) 0; Vitamin C (DV%) 37; Calcium (DV%) 25; Iron (DV%) 41 Percent Daily Values are based on a 2,000 calorie diet