2 lbs. lean beef, cut into 1/2-inch cubes (see Note)
4 t. Worcestershire sauce
4 t. chili powder
1/4 t. coriander
1/4 t. cumin
2 bay leaves
2 t. chopped fresh garlic
2 t. salt
1 1/2 t. hot pepper sauce
2 t. oregano
4 t. sugar
1/4 t. cayenne
2 t. black pepper
2 C. water
1 1/2 C. chopped yellow onion
2 (15-ounce) cans crushed tomatoes
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans kidney beans, drained
In a large soup pot, brown ground beef over medium-high heat, breaking up into
small pieces as it cooks. When ground beef is nearly done, add diced beef and
cook about 3 minutes until pieces are medium (still pink in the center).
Reduce heat to medium and add Worcestershire sauce, chili powder, coriander,
cumin, bay leaves, garlic, salt, hot pepper sauce, oregano, sugar, cayenne and
black pepper. Cook, stirring occasionally, for 20 minutes.
Add water, onion, and chopped and diced tomatoes. Reduce to a simmer and cook
about 1 hour until reduced to desired consistency. Add beans and cook for 15
more minutes. Serve with sour cream, shredded cheddar cheese and nacho chips.
Note: Stew beef is fine; you may also substitute leftover roast beef.
