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Chili Beef Stew


This flavorful chili beef stew is easy to make, and it's loaded with flavor. This hearty stew makes a fabulous meal with freshly baked cornbread, or serve with biscuits or crusty rolls.


  • 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
  • 1 can (14.5 ounces) tomatoes
  • 1 can (4 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)
  • 1 can whole kernel corn, drained (approximately 15 ounces)


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.

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Curried Beef Stew
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Beef and Guinness Stew

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