Beef and Chili Bean Stew
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Serve this flavorful stew on game day, or for any hearty fall or winter meal. Try it with freshly baked hot cornbread.
Hands-on: 30 minutesTotal: 2 hours 30 minutes
- 2 lbs. lean stewing beef, cut in ½" cubes
- 2 Tbsp. vegetable oil
- 1 large yellow onion, peeled and chopped
- 1 medium green bell pepper, seeded and chopped
- 2 medium ribs celery, chopped
- 2 medium cloves garlic, minced
- 2 Tbsp. chili powder
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (4 oz.) diced mild green chilies
- 1 cup beef broth, warmed
- 1 tsp. salt
- 2 Tbsp. all-purpose flour
- ¼ cup cold water
- 2 cans (15 oz.) red beans or kidney beans, drained and rinsed
- 1 can (11 oz.) whole-kernel corn, drained
- In a large Dutch oven over medium-high heat, brown beef in vegetable oil, stirring frequently. With a slotted spoon, remove beef to a plate and set aside. Drain off all but 2 tablespoons of the drippings or add oil to make 2 tablespoons.
- Add onion, bell pepper, celery, and garlic to the pan; sauté until vegetables are just tender. Stir in chili powder and cook for about 1 minute, stirring. Add tomatoes and green chilies. Stir in warm beef broth. Add salt and return beef to the pan. Reduce heat to low; cover and simmer for about 1½–2 hours until beef is tender.
- In a cup, blend flour with cold water. Gradually stir into stew. Cook stew, stirring constantly, until thickened.
- Add beans and corn to stew and heat through.