How to Make Speedy Southwest Beef and Sausage Chili Stew

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Homemade Southwest Beef and Sausage Chili Stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Southwest Beef and Sausage Chili Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Southwest Beef and Sausage Chili Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Southwest Beef and Sausage Chili Stew is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Southwest Beef and Sausage Chili Stew estimated approx 100 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Southwest Beef and Sausage Chili Stew using 14 ingredients and 4 steps. Here is how you cook it.

A low sodium recipe that's great for cleaning out a ton of leftover ingredients in your fridge.

Ingredients and spices that need to be Take to make Southwest Beef and Sausage Chili Stew:

1. 1 steak or small roast
2. 9 Italian sausage links
3. 2 large potatoes
4. 1 onion (any color)
5. 2 large tomatoes
6. 2 boxes low sodium beef or vegetable stock
7. seasonings:
8. Minced garlic or garlic salt
9. ground cumin
10. ground pepper (red white and black)
11. Fresh or dried chives
12. parsley, basil and oregano mix
13. (optional) seasoning salt
14. (highly suggested) pack of good gravy mix

Instructions to make Southwest Beef and Sausage Chili Stew

1. Brown meats in a large stove top dutch oven. Once meats are cooked, drain excess juices and add vegetable stock and spices.
2. Continuing to boil over medium heat, dice potatoes and add to the pot. Dice onions and tomatoes and add 10-15 minutes after the potatoes.
3. Make sure everything is under the vegetable stock, if food sticks over top add some water and salt to raise the water level in the pot. Add any sort of vegetables you like (I only had potatoes onions and tomatoes at the time)
4. Cover your pot and let it boil on medium for 30 minutes, stirring it every 10 minutes or so, and keep it over a very low heat while serving to make sure it stays hot!

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