Chili Beef Stew With Beans and Corn
A robust beef stew features a blend of vegetables and chili powder for a distinct Southwest flavor profile.
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Instructions
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Cut the beef into 1/2-inch cubes.
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Heat vegetable oil in a Dutch oven over medium-high heat, then brown the beef cubes. Remove the beef and drain all but 2 tablespoons of drippings.
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Reduce heat to medium, add onion and green bell pepper, and cook until translucent.
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Stir in garlic and chili powder for 1 minute.
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Add tomatoes, green chile, beef broth, salt, and pepper; return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender.
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Drain beans and corn, add them to the stew, and bring back to a simmer.
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Blend flour with 1/4 cup cold water, then stir into the stew and cook until thickened.