"pintlar" > wrote in message
...
> It is a refreshing and different chili from what I'm used to. Darn good.
>
> I used a whole package of ground round (1.2 pounds)
> and 2 packages of stew meat (1.8 pounds total)
> 1 tsp ground black pepper
> four 15 ounce cans black chili beans
> 2 tsp cumin
> two 15 ounce cans crushed tomatoes
> 1.5 cups of Campbells best tomatoe juice
> 1.5 cups water
>
> . . . had to use quite a bit of peanut oil as the ground beef had little
> fat.
> I cut the stew meat into 3/4" minus cubes and dredged and then cooked them
> in a 10 quart dutch oven, in three batches. Separate from the ground
> round.... again, more peanut oil
> I kept all the fond.
> Put it all together and I was 1.5 inches from the top of the 10 qt. dutch
> oven.
> . . . First 'pig out' was delicious. It will be even better after being
> frozen and then thawed and reheated.
> One fine dish.
>

How long did you cook the stew meat? Did you just brown it? And why peanut
oil? Sounds like an interesting recipe, I am curious. Oh, and why both
ground and cubed meat?