1½ pound stew meat, diced into 3/4-inch cubes
kosher salt
freshly ground black pepper , to taste
1 red onion, diced
4 garlic cloves, minced
3 jalapeños, minced
14½ fl oz tomatoes, 1 can, diced
8 fl oz tomato sauce, 1 can
2 tbsp chili powder
15 fl oz kidney beans, 2 cans, drained and rinsed
jalapeño monterey jack cheese, shredded, for serving
jalapeño cornbread, for serving
Season stew meat with salt and pepper, to taste.
Heat olive oil in a Dutch oven or large pot over medium high heat. Add stew meat and sear until browned, about 2 minutes.
Add onion, garlic and jalapeños, and cook until fragrant. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 2 cups water, making sure to cover most of the ingredients.
Reduce heat to low; simmer, covered, stirring occasionally, until meat is tender. This takes about 90 to 120 minutes.
Serve immediately with jalapeño Monterey Jack cheese and cornbread, if desired.
Sugar: 5g
:
Calcium: 72mg
Calories: 295kcal
Carbohydrates: 26g
Cholesterol: 70mg
Fat: 7g
Fiber: 8g
Iron: 6mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 1089mg
Protein: 34g
Saturated Fat: 2g
Sodium: 320mg
Vitamin A: 1633IU
Vitamin C: 24mg
