This easy beef stew recipe with corn and potatoes is all about the chile flavor. New Mexico red chile powder--sweeter and richer than the typical stuff you find in the grocery store--is worth seeking out to make it. You can buy it from several online suppliers, such as Bueno (weshipchile.com). Source: EatingWell Magazine, January/February 2016

Robb Walsh
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Ingredients

Directions

  • Season beef with salt and pepper. Heat 1 1/2 teaspoons oil over medium-high heat in a large pot. Add half the beef and cook, stirring occasionally, until the liquid evaporates and the meat is browned, 10 to 15 minutes. Transfer to a plate. Repeat with the remaining oil and beef.

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  • Return the first batch of beef to the pot and add garlic; cook, stirring, until it just starts to brown, about 1 minute. Add water, broth, chile powder, cumin and oregano; stir well to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beef is tender, about 1 hour.

  • Stir in potatoes and corn; return to a simmer and cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

  • Serve the chili topped with cabbage, radishes, onion and cilantro, and with flour tortillas, if desired.

Tips

Make Ahead Tip: Refrigerate chili for up to 5 days.

To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition Facts

347 calories; 10.9 g total fat; 3.3 g saturated fat; 99 mg cholesterol; 568 mg sodium. 932 mg potassium; 25.7 g carbohydrates; 5.3 g fiber; 6 g sugar; 38.5 g protein; 1999 IU vitamin a iu; 19 mg vitamin c; 60 mcg folate; 70 mg calcium; 5 mg iron; 71 mg magnesium;

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