Stew Turned Into Chili

• 5 pounds beef stew meat, cut into 3/4-inch cubes
• 5 garlic cloves, minced
• 3 tablespoons canola oil
• 4 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 jar (16 ounces) picante sauce
• 1 to 2 teaspoons chili powder
• Sour cream and chopped green onions, optional

1. In a Dutch oven or large soup kettle, brown beef and garlic in oil until meat is no longer pink; drain. Add tomatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in the beans. Cover and simmer 30-45 minutes longer or until meat is tender. Serve immediately, or cool slightly and freeze in 4-cup portions. May be frozen for up to 3 months.
3. To use each batch of chili Stir picante sauce and chili powder into the meat mixture. Bring to a boil. Reduce heat; cook until heated through, stirring occasionally. Serve with sour cream and green onions if desired.

beef stew meat, garlic, canola oil, tomatoes, salt, pepper, kidney beans, beans, picante sauce, chili powder, sour cream

Taken from www.tasteofhome.com/recipes/stew-turned-into-chili/ (may not work)