Chili Beef Stew

Yesterday was a cold and windy day in New Jersey. Just the type of day for a pot of stew simmering all day on the stove. As usual, I really didn’t have a plan, so I did a random search on Google and came up with zillions of stew recipes. I wasn’t in the mood for the traditional beef with potatoes and carrots, etc., so the idea of a Chili flavored beef stew was intriguing to me. I have to say it was “okay.” I’m going to try tweaking it in the future. Actually, I did some tweaking to the original recipe already. I added one more tablespoon of chili powder, a teaspoon of ground cumin and a can of black beans. I also omitted the corn which the original recipe called for. So here it is. If you have any suggestions for future tweaks, I’d love to hear them. I served the “stew” over rice.


2 pounds beef stew meat, 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
3 Tablespoons Chili Powder
1 Teaspoon Groun Cumin
1 (14.5 ounces) tomatoes
1 can (4 ounces) chopped mild green chle peppers
1 Cup heated beef broth
1 Teaspoon Salt
1 Can Kidney beans
1 Can Black Beans


In a heavy Dutch oven, brown stew beef in vegetable oil. Remove meat; set aside and drain off all but 2 T. of drippings In the same pot, saute the onion, green pepper and garlic. Stir in 2 T. chili powder and stir constantly for 1 minute. Add tomatoes and green chile, stir in beef broth, salt and return meat to pot. Lower heat and cover. Simmer for 1 1/2 to 2 hours, or until meat is tender. Add in beans and additional T. of chili powder. Cook until thickened. (I transferred the stew to my crockpot and set it on low.) We went to the movies and came back to a nice thick stew.)

Serve over rice.