Chili Up North Mexican Beef Stew
a dinner recipe
Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog,
enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram:
@enrootkitchen.
When I first smelled Selefina's Chili Up North spice blend, I was immediately inspired to make a Mexican version of beef stew. It's hearty, filling, and perfect for this time of year!
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 4 H
TOTAL | 4 H 20 M
8 SERVINGS
SPECIAL EQUIPMENT:
DUTCH OVEN
- Wash and chop all of your veggies, set to the side for now. Preheat oven to 275 degrees Fahrenheit.
- Sear the stew meat in your cast iron pot, then add in all ingredients.
- Place the lid on your cast iron pot and bake for four hours.
- Serve with some bread and enjoy!
Store in the fridge for up to four days.
Searing the beef is optional, but HIGHLY recommended! It brings out more flavor :)
smoky chili maple powder
blend
Adds a sweet, smoky twist to Mexican and Tex-Mex dishes with maple, chipotle, and traditional chiles.
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$18
