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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