1 T. oil
3/4 lb. beef stew meat, cut into 1/2” cubes
1 med. onion, chopped
3 c. ready-to-serve beef broth
1 (14 1/2 or 16 oz.) can whole tomatoes, drained & cut
1 (8 oz.) can tomato sauce
1 to 2 T. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 c. cubed, unpeeled potatoes
TOPPING:
1/2 c. dairy sour cream
Horseradish (opt.)
Heat oil. Add meat and onion, cook 5 to 6 minutes, or until meat is browned, stirring frequently. Drain and add all remaining chili ingredients, except potatoes. Reduce heat to medium; cover and cook 40 to 50 minutes, until meat is tender, stirring occasionally. Stir in potatoes, cook 15 to 20 minutes, until potatoes are tender. Remove bay leaf to serve. Ladle chili into bowls and top each with a dollop of sour cream and horseradish. Serves 5.
Pat Anderson