Chili Stew
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- 1-1/2 to 2 lb lean meat in 1-1/2 inch cubes (beef, pork, game)
- 1-1/2 to 2 lb smoke sausage in 1-1/2 inch pieces
- 8-12 Red potatoes bake or microwaved & quartered
- 2-3 four oz cans chopped green chiles
- 1 chopped yellow onion
- 6-8 oz of coarse chopped or sliced fresh mushrooms
- 1 bunch green onions (chopped)
- 1 can cream of mushroom soup mixed with 1 can water
- 1-1/2 tbs corn starch
- 3-4 bay leaves
- 1 bell pepper, chopped
- 1 cup burgundy/port/or other red wine
- 1-2 tbs fresh coarse ground black pepper
- One 16 oz can whole sweet corn, optional
- Salt and Garlic to taste
Brown sausage and meat in same pan them remove and set aside. De-glaze pan with wine and 1 cup water. Mix all ingredients in Dutch oven with lid. Add water to top of ingredients. Mix. Cover. Bake covered in preheated oven at 325F for 2 hours. Serve with fresh hot French bread.
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Cajun Country -- New Iberia, Louisiana