Best Idaho Chili Stew Recipes

IDAHO CHILI STEW

Idaho Chili Stew image

A very yummy chili type stew that I grew up with. Nothing's better than delicous flavour in a short amount of time. The red lentils become part of the stew's base, in effect thickening it. This stew is excellent served with cornbread. Originally from "Fast Fixin' Kid's Recipes".

Provided by LUv 2 BaKE

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups tomato juice
1 (19 ounce) can garbanzo beans, undrained (chickpeas)
1 cup water
1 medium potato, peeled and chopped
1/2 cup dried red lentils, rinsed and drained
1 medium carrot, cut into 1 " strips
1 tablespoon minced dried onion
2 teaspoons chili powder
1 teaspoon beef bouillon or 1 teaspoon vegetarian beef bouillon powder

Steps:

Combine all ingredients in a large saucepan.
Bring to boil, reduce heat.
Cover and simmer 30 minutes, or till lentils are tender.
Stir occasionally.

IDAHO POTATO AND SMOKED CORN STEW

Idaho Potato and Smoked Corn Stew image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup grapeseed oil
2 medium red onions, small dice
1 teaspoon liquid smoke seasoning sauce
2 (24-ounce) bags frozen corn
1 quart chicken stock
3 pounds Idaho potatoes (about 12 potatoes), well scrubbed and cut into 1-inch pieces
Salt and freshly ground black pepper
1/2 cup chopped scallions, for garnish

Steps:

Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions.

CONTEST-WINNING GREEN CHILI PORK STEW

Contest-Winning Green Chili Pork Stew image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

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