Type what you have

Ingredients

• ✓ fire-roasted crushed tomato
• red wine
• basil
• garlic powder
• salt
• black pepper
• all-purpose flour
• beef stew meat
• white mushroom
• carrot
• yellow onion
• celery
• pea

Instructions

1. 1 Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
2. 2 Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
3. 3 Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
4. 4 Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.

By Bibi

Ingredients

• ✓ fire-roasted crushed tomato
• butter
• olive oil
• onion
• carrot
• garlic
• salt
• black pepper
• red pepper flakes
• tomato juice
• fire-roasted diced tomato
• sugar
• heavy cream
• basil

Instructions

1. 1 Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
2. 2 Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

By Dezzie

Ingredients

• ✓ fire-roasted crushed tomato
• cilantro
• sour cream
• egg
• milk
• cheddar cheese
• corn muffin mix
• kidney bean
• water
• fire-roasted diced tomato
• oregano
• cayenne pepper
• black pepper
• cumin
• chili powder
• garlic
• poblano pepper
• all-purpose flour
• kosher salt
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over high heat. Add ground beef, onion, and salt. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
2. 2 Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
5. 5 Make crust: Whisk together corn muffin mix, 1/2 cup Cheddar cheese, milk, and eggs in a large bowl until smooth. Spoon batter evenly over chili until the surface is covered. Sprinkle with remaining 1/2 cup Cheddar cheese.
6. 6 Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into crust comes out clean, about 30 minutes.
7. 7 Spoon or ladle into a dish and garnish with sour cream and cilantro.

By John Mitzewich