Monday, February 10, 2014

Fiesta Chili Stew

Photo courtesy of the Cooking Corner.
     Tired of the same old chili? I was, so I surveyed the pantry and decided to put a new twist on a cold weather favorite. I combined some corn and tomatoes from the freezer with some canned beans and a few Mexican spices to come up with this chili that has the thickness of a stew.
     Since I used hot sausage and hot chili beans, I went easy on the spices and there was still plenty of kick (that can be adjusted to taste). This turned out to be very thick and hearty, much more like a stew with a chunky texture. In the slow cooker for the afternoon, the house smelled warm and wonderful.

Fiesta Chili Stew
1 lb. hot sausage (or ground beef)
1/2 small onion, chopped
salt and pepper
2 cups corn (frozen or canned)
2 cups crushed or stewed tomatoes*
1 can hot chili beans, with liquid
1 large garlic clove, chopped
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin

1/8 tsp. cayenne (optional)
1 can tomato paste
1 cup beef broth
1/8 cup "tamed" jalapenoes, chopped

Brown meat with onion. Sprinkle with salt and pepper. Drain excess grease when meat is cooked and no longer pink.

Put all ingredients into slow cooker and stir to combine. Cook on low 4-5 hours. Serves 8.

*Note - The tomatoes I used were frozen chunks stored since summer. To add some flavor, I heated 1 tsp. olive oil in a large skillet, saute´ed some garlic and then added the tomatoes. Of course, with a sprinkle of salt and pepper. They cooked about 5-7 minutes, just to breakdown. This all, liquid included, went in the slow cooker.
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