Beef Stew Chili

2 tbsp olive oil
2 onions, c hopped
2 green bell peppers, seeded and chopped
1 red chili pepper, seeded and chopped
1 1/4 lb. beef stew meat, cubed
1 tbsp flour
8 C of beef broth
2 (14 oz.) cans of chili beans
1 tsp salt
1/4 tsp pepper


Place the oil in a soup kettle and place the kettle over low heat.
Stir in the onions and cook 5 minutes or until just beginning to soften.
Add the green and chili peppers and stirring often cook 5 minutes.
Stir in the meat and cook for 10 minutes or until the meat has browned on all sides.
Sprinkle the flour over the top of the mixture and stir to blend in.
Cook for 2 minutes then stir in the broth.
Bring the mixture to a brisk boil then reduce the heat to low.
Simmer the soup for 90 minutes or until the meat is fork tender.
Stir in the chili beans, salt and pepper and cook for 10 minutes longer.
Remove the soup from the heat and let cool to room temperature.
Store the soup in freezer containers for up to 3 months.
To reheat, thaw the soup completely.
Place the thawed soup in a saucepan over low heat.
Heat the soup, stirring often, until completely heated through.

Makes 8 servings

When freezing soup in freezer bags remember to leave a little room for expansion. Liquids will expand when frozen and you don’t want the bag to burst leaving your soup all over the bottom of your freezer. The chili pepper is optional if your not food of extra spicy soup or can be adjusted to 2 if you really like your soup hot and spicy.