|Posted on July 18, 2010 at 3:06 PM|
This flavorful chili beef stew is made with stew beef, chile peppers, corn, kidney beans, garlic, onions, green pepper, and chili powder.
•2 pounds stew beef, cut in 1/2-inch pieces
•2 tablespoons vegetable oil
•1 cup chopped onion
•1/2 cup chopped green bell pepper
•2 cloves garlic, minced
•2 tablespoons chili powder
•2 cups tomatoes
•1/2 cup ounces) chopped mild green chile peppers
•1 cup heated beef broth
•1 teaspoon salt
•2 tablespoons flour
•1/4 cup water
•2 cans kidney beans or small red beans (28 to 32 ounces total)
•2 cups frozen sweet corn
In a heavy Dutch oven or kettle, brown stew beef in vegetable oil. Remove meat; set aside and drain off all but 2 tablespoons of drippings. In the same kettle in the drippings, sauté onion, green pepper and garlic. Stir in chili powder. Continue cooking, stirring constantly, for about 1 minute. Add tomatoes and green chile; stir in hot beef broth. Add salt. Return meat to the pot; lower heat, cover, and simmer for about 1 1/2 to 2 hours, or until meat is tender. In a cup, blend flour with 1/4 cup water; stir into the stew. Cook, stirring constantly, until thickened. Add beans and corn and heat thoroughly.
This beef stew serves 8.
Categories: Soups and Stews Including Chilis