Kathleen Nolan's Chili Stew

Kathleen Nolan's Chili Stew

1 pound dried navy beans
2 tablespoons salad oil
4 pounds lean round steak cut in large cubes
6 medium-sized yellow onions, peeled and chopped
2 large green peppers, coarsely chopped
2 cloves garlic, pressed
4 loin pork chops (about 1 pound)
3 pounds coarsely ground chuck
8 ounces hot Italian pepperoni, skinned, cut in thin rounds
About 1 tablespoon salt
About 1/2 teaspoon freshly ground black pepper
4 tablespoons chili powder
2 1/2 teaspoons oregano
1 teaspoon basil
4-ounce can whole roasted peeled green chiles, chopped (or 6 crushed chili peppers)
1 heaping teaspoon crushed red pepper (or Tabasco sauce)
One 1-pound can tomato puree
One 1-pound can peeled Italian plum tomatoes
Two 8-ounce cans tomato sauce
Four 1-pound cans red kidney beans
Two 1-pound cans pinto beans (Mexican style)
One 10-ounce pkg. frozen lima beans
One 1-pound can pearl onions, drained
1 pound broad noodles

Wash navy beans, cover with water, soak overnight. Drain beans, place in large saucepan, cover with water. Bring to boil. Simmer about 1 1/2 hours. Heat 1 tablespoon oil in large cast iron skillet (or electric fry pan). Add cubed beef, half the onion, green pepper and garlic. Brown meat over high heat, stirring. Heat remaining oil in another large skillet. Brown pork chops well on both sides, set aside. Add ground chuck, remaining onion, green pepper and garlic; cook over medium heat, stir occasionally so meat is lumpy in appearance but not burned.

Divide pepperoni between both skillets. Start seasoning meat in both skillets dividing the following ingredients between them: salt, freshly ground pepper, green chiles (or crushed chili peppers), crushed red pepper (or Tabasco sauce), chili powder, oregano, basil, tomato puree, plum tomatoes and tomato sauce. Cook about 30 minutes. Transfer ingredients in both skillets to one large stock pot. Add cooked navy beans plus about 1 1/2 cups broth from cooking beans. Let simmer uncovered about 1 hour; add browned pork chops, kidney and pinto beans, cook 1 hour longer. Stir often to keep stew from sticking.

Add lima beans, pearl onions and noodles. Cook about 20 minutes (or until lima beans and noodles are tender). Keep tasting to correct seasonings. To serve, ladle stew into individual soup bowls. Serve with crisp green salad. Makes approximately 2 1/2 gallons or enough to serve 25 hungry people.

Kathleen's Thoughts: "The stew tastes best made in large quantities. Regulate the 'hotness' of the chili to suit your own taste buds. Keep tasting the stew by stages for the best results. Freeze leftovers. To reheat, add small amount of water and additional seasonings for the second time around."