Cold Weather Recipes: Chili with OVM Stew Beef

When it’s cold out we’re mostly thinking of a couple different things. A) Do I really need to go outside? And B) What’s something warm I can make for dinner?

We have answers for both.

For the first one, you do not need to go outside since we deliver straight to your front door. As for the second…

STEW BEEF CHILI

3 tablespoons olive oil or high smoke point vegetable oil of choice, divided

2 pounds OVM Stew Beef (we cut our chunks in half before they went into the pot)

2 medium yellow onions, diced

2 medium bell peppers or poblano peppers, deseeded and diced

2 medium jalapenos, deseeded as desired and diced

7 cloves garlic, finely chopped or grated

¼ cup tomato paste

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 teaspoon ground cinnamon

1 tablespoon apple cider vinegar

1 tablespoon 100% Canadian maple syrup

1 tablespoon Worcestershire sauce

28 ounces diced fire-roasted tomatoes with their juices

8 ounces tomato sauce

2 (two) 15-ounce cans of kidney beans

1 ½ – 2 cups beef stock

kosher salt and ground black pepper, to season


Step 1: Season the stew beef with salt, pepper, and a little bit of garlic powder. Add your olive oil to the pot and brown the beef in a couple of batches once the oil starts smoking. Be careful to not cook it all the way through as it’ll be joining all of the vegetables in the pot in a few minutes.

Remove your beef from the pot.

Step 2: Add some more olive oil to the pot and add your onions and bell pepper. Sweat those out for 2-3 minutes. Season with salt and pepper to your preference.

Add in the garlic and diced jalapeno along with the tomato paste. Cook until fragrant. It should only take a couple minutes.

Step 3: Put the beef back into the pot with the vegetables and stir to combine. Then, you’re going to add everything else to the pot. The seasonings, the liquids, and the tomatoes. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cover and simmer 2 – 3 hours, stirring occasionally, until the beef is fall-apart tender.

Step 4: Serve with cornbread, chips, crackers and enjoy.