Ingredients
Scale
- 2 tsp. olive oil
- 1 lb. beef stew meat (If pieces are large, cut them into about 1” cubes.)
- 1 yellow onion diced
- 2 cloves garlic minced or crushed
- 1 tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. salt plus more to taste
- 1 c. shredded carrots
- 15 oz. seasoned black beans drained
- 10 oz. Ro-Tel tomatoes drained
- 15 oz. diced fire-roasted tomatoes drained (you can substitute plain diced tomatoes)
- 1 lb. yellow and/or zucchini squash sliced into 1/4” thick rings (fresh or frozen)
- 4 baked potatoes I cook mine in the microwave.
- 1/2 c. sour cream optional
- 1 1/2 c. sharp cheddar cheese
Instructions
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In a large skillet or dutch oven, heat olive oil over medium-high heat. Add beef, onion, garlic, chili powder, cumin, and salt. Saute until onions are tender, stirring frequently.
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Stir in carrots, beans, and both cans of drained tomatoes. Bring to a simmer, reduce heat to medium-low, and cover. Cook, stirring occasionally for 1 1/2-2 hours, until beef is fork tender.
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Stir in squash, and continue cooking uncovered for about 15 minutes longer, until squash is cooked to desired tenderness. Add salt and pepper to taste.
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Meanwhile, cut a deep “X” into the top of each potato. Use a fork to mash 2 tbsp. sour cream and salt to taste into the potato flesh. Scoop a generous portion of the beef chili over the potato, and top with a handful of cheese. Dig in!
Notes
1. This chili should freeze well.
2. I think this chili recipe would turn out great in the slow cooker too, 4-6 hours on high or 8-10 hours on low. Add the zucchini towards the end of cooking in the crockpot if you don’t want it to get too mushy.
- Prep Time: 5
- Cook Time: 120
- Category: Main