"I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing Serve this with a crusty loaf of bread"

Original is 9 servings

Metric US

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Step by Step Method

Step 1

In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Step 2

Add beef, a few pieces at a time, and shake to coat.

Step 3

N a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Step 4

Add in onions; cook until softened (about 8 minutes).

Step 5

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Step 6

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

Step 7

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.