Or as we like to call it Italian Chili. Seems to me that the word stew induces a very specific vision. For me the word stew makes me think heavy, a thickened sauce, large chunks of meat, potatoes and vegetables. And when I first made this recipe it ran more along the lines of tasting like chili without the red base. I have adapted this recipe from one in the Kraft Family Food and Fun magazine , Easy Italian Stew from the Fall 2007 edition. The reason I made changes was mostly due to not being able to find ingredients and knowing that I could do some of them a . . . → Read More: Italian Stew Chili
