Beef and Chili Bean Stew

Save to My Recipes

Serve this flavorful stew on game day, or for any hearty fall or winter meal. Try it with freshly baked hot cornbread.

Difficulty: Easy

Hands-on: 30 minutesTotal: 2 hours 30 minutes

Serves: 8


  • 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.