The Love Chef


Chili Recipes

Creative Can-Opener Meal

This is great for a party, is very quick and easy to make ahead, and freezes perfectly.
Serve with bowls of plain boiled white rice, and pass around a bowl of grated Cheddar cheese for topping, if you wish.  Here's how I do it, my way.

            2 pounds chuck steak 
            1 tablespoon flour 
            4 tablespoons Colavita extra virgin olive oil 
            1 large onion, sliced 
¾ cup red wine (suggested: Bolla Merlot)* 
            1 cup tomato sauce 
            1 clove garlic, pressed 
            1 carrot, cut into matchsticks 
            1 green bell pepper, diced 
            One 19 ounce can or two 10
½ ounce cans Progresso kidney beans, drained 
            One 19 ounce can or two 10
½ ounce cans Progresso chick-peas, drained 
            One 10
½ ounce can Progresso minestrone soup 
            One 10
½ ounce can Progresso lentil soup 
            2 bay leaves 
½ teaspoon cumin 
            1 teaspoon oregano 
¼ teaspoon crushed red pepper flakes (more or less to taste) 
            Freshly ground pepper to taste 
            Optional: Grated Cheddar cheese

Cut the steak into thin strips and sprinkle with flour. In a very large skillet, heat 2 tablespoons of oil. Sauté the onion slices in the oil, remove the onion and set aside. Quickly brown the meat in the hot oil. You will need to do this in 2 batches, using the remaining oil for the second batch. 

¼ cup wine, scraping ingredients from the bottom of the pan and stirring. Add the tomato sauce, the onion, the rest of the wine, and all other ingredients. Taste and adjust seasoning. 

Cover and cook over low heat for approximately 1
½ hours or until the meat is tender. Uncover for the last 30 minutes if the sauce needs thickening. 

Serves 8. 

*Same wine to enjoy with meal. 


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Page last updated: Tuesday, February 12, 2002 12:16 PM ET