How to Make Yummy Southwest Beef and Sausage Chili Stew

How to Make Yummy Southwest Beef and Sausage Chili Stew Delicious, fresh and tasty.

Southwest Beef and Sausage Chili Stew. I found this recipe for chili stew in a crock pot cookbook years ago. I have made quite a few adjustments to the original recipe. I love this recipe because it uses stew meat in place of the typical ground beef, making it a hearty and substantial meal.

Serve it with cornbread or crusty bread.

Black beans, beef, sausage, veggies, and spices make this Mexican-inspired chile a beautiful option for a family dinner or potluck gathering on a cold winter day.

Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor.

You can have Southwest Beef and Sausage Chili Stew using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Southwest Beef and Sausage Chili Stew

1. Prepare 1 of steak or small roast.

2. You need 9 of Italian sausage links.

3. You need 2 of large potatoes.

4. You need 1 of onion (any color).

5. Prepare 2 of large tomatoes.

6. You need 2 boxes of low sodium beef or vegetable stock.

7. Prepare of seasonings:.

8. Prepare of Minced garlic or garlic salt.

9. Prepare of ground cumin.

10. You need of ground pepper (red white and black).

11. It’s of Fresh or dried chives.

12. You need of parsley, basil and oregano mix.

13. Prepare of (optional) seasoning salt.

14. Prepare of (highly suggested) pack of good gravy mix.

This dish is quick, easy, and tastes best when it simmers in Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite.

The aroma that permeates throughout the house while.

This hearty beef and sausage stew is great with rice or pasta.

Remove from pot and set aside.

Southwest Beef and Sausage Chili Stew step by step

1. Brown meats in a large stove top dutch oven. Once meats are cooked, drain excess juices and add vegetable stock and spices..

2. 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..

3. 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).

4. 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!.

Dredge beef in seasoned flour, shaking off excess.

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