Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, southwest beef and sausage chili stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Southwest Beef and Sausage Chili Stew is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Southwest Beef and Sausage Chili Stew is something that I’ve loved my whole life.
Find recipes for Mexican stews including Mexican bean stew, Mexican beef stew, and more recipes for Mexican stews. Pressure-Cooker Spicy Beef Vegetable Stew This zesty ground beef and vegetable soup is flavorful and comes together so quickly. Southwest Beef and Sausage Chili Stew A low sodium recipe that's great for cleaning out a ton of leftover ingredients in your fridge.
To get started with this particular recipe, we have to prepare a few ingredients. You can have southwest beef and sausage chili stew using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Southwest Beef and Sausage Chili Stew:
- Take 1 steak or small roast
- Get 9 Italian sausage links
- Prepare 2 large potatoes
- Prepare 1 onion (any color)
- Take 2 large tomatoes
- Get 2 boxes low sodium beef or vegetable stock
- Make ready seasonings:
- Make ready Minced garlic or garlic salt
- Take ground cumin
- Make ready ground pepper (red white and black)
- Make ready Fresh or dried chives
- Get parsley, basil and oregano mix
- Take (optional) seasoning salt
- Prepare (highly suggested) pack of good gravy mix
It's loaded with some Southwestern favorites, like bright kernel corn, salsa, and flavorful sausage. This is one you'll want to include in your lineup of tasty, hearty dishes. In skillet brown ground beef and onions, drain any excess. boil. Garnish with shredded cheese if desired.
Instructions to make Southwest Beef and Sausage Chili Stew:
- Brown meats in a large stove top dutch oven. Once meats are cooked, drain excess juices and add vegetable stock and spices.
- Continuing to boil over medium heat, dice potatoes and add to the pot. Dice onions and tomatoes and add 10-15 minutes after the potatoes.
- Make sure everything is under the vegetable stock, if food sticks over top add some water and salt to raise the water level in the pot. Add any sort of vegetables you like (I only had potatoes onions and tomatoes at the time)
- Cover your pot and let it boil on medium for 30 minutes, stirring it every 10 minutes or so, and keep it over a very low heat while serving to make sure it stays hot!
Completely cool your chili then store in vacuum sealed bags or freezer safe containers. For now, I am happy making Prize-Winning Beef & Sausage Chili BUT I am super curious about trying a Texas Style Chili. From what I am told it calls for chunks of beef (like a stew) vs ground and often put no beans in it. Does anyone make that style of chili? Hearty beef and vegetable soup, thirty minute chili, and light, brothy turkey soup laced with lemongrass are some of our favorite fall soups.
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