I’ve never had chili until I came here in the US. The only chili I knew was chili dog. I didn’t know you can actually eat chili by itself. If I were in the Philippines, for sure I would’ve eaten it with rice just because WE EAT EVERYTHING WITH RICE! The first chili that I tasted here in the US was from Wendy’s. I know, not the best place to have your first chili but it wasn’t that bad neither.
So anyway, in search of meals that I want to serve my family, I decided to try to cook chili. I looked at several recipes and mix and match some that i think my family will like 🙂 I don’t normally follow instructions and ingredients to the point that I thought I was making a stew. 😛 I added potatoes, celery, carrots and green peas so yes, it sounds like its a stew plus the fact that I used beef stew meat. (Oh boy! save me from myself!)
What’s the Filipino twist in this, you ask 😛 I used the Filipino tomato sauce guisado which is sweeter than your normal tomato sauce here. That’s it! 😀 My husband doesn’t care for “our” tomato sauce but using it in this chili made him like it.
This recipe, my version, might be overwhelming as I used a lot of ingredients but some are optional so you’ll be fine. This recipe makes at least 8 to 10 servings so there’s a lot leftover for us. I let them cool and put them in ziplock bag or containers then to the freezer. When I “dont have time” (ummm, lazy?) to cook, I just put it in a pot, add a little chicken stock and warm it in medium heat to low. 😊 Let me know if you tried it, liked it or not (just be nice 🙂 ) Also, if you have a chili recipe you think I should try, dont hesitate to share. I love recipes that have been tested and tasted by family and friends. 🙂
God bless you all! 🙂
Forgive me about this picture. It doesnt give justice to the yummyness of the chili. Ill try to be better at taking pictures next time 😀
Chili with a Filipino Twist
1/2 of onion
4 cloves of garlic
3 lbs beef stew meat
2 tbsp coconut oil (vegetable oil or canola oil, whatever is available)
2 tbsp cornstarch
1 tbsp salt
1 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1 1/2 tsp cumin
1/4 tsp six pepper blend (optional)
1 tsp chili powder (or more)
1/4 chili flakes (or more)
2 bay leaves
3 cans kidney beans, drained and rinsed
1 can diced tomatoes (do not drain)
2 tbsp tomato paste
1 kg UFC tomato sauce guisado
2 cups water or chicken stock
1 tbsp brown sugar (or add more if you want it to be sweeter)
Vegetables are optional:
2 potatoes, cubed
2 medium sized carrots, diced
1 stick of celery, chopped
1 cup sweet peas
- Salt and pepper beef stew meat and cover it on cornstarch. In a medium high heat, brown the meat in oil in a large skillet. Turn the heat to medium , add onion and let it cook for a minute then add garlic and celery and cook for 30 seconds. Add the remaining dry ingredients (herbs and spices) except for bay leaves and brown sugar. Cook for a minute longer.
- 2. Stir in the beans, , tomato paste, diced tomatoes, tomato sauce, a cup of chicken stock (or water) bay leaves and brown sugar. Let it simmer for 30 minutes then add the potatoes and carrots. Cover the pot and cook for an hour and 1/2 or until the meat is tender. Stir occasionally making sure its doesn’t go dry or burn the bottom. Add the remaining chicken stock (or water) . Add the green peas 15 minutes before taking it out of the stove. Salt and pepper to taste.
- Garnish with sour cream, cheese and cilantro.
FOR SLOW COOKER:
Follow the first instruction, transfer it to a 6-qt slow cooker. Stir in all the remaining ingredients, cover and cook on low for 6-8 hours.