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 (

Robb Walsh
Source: EatingWell Magazine, January/February 2016


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

347.2 calories; protein 38.5g 77% DV; carbohydrates 25.7g 8% DV; exchange other carbs 1.5; dietary fiber 5.3g 21% DV; sugars 6.1g; fat 10.9g 17% DV; saturated fat 3.3g 17% DV; cholesterol 98.9mg 33% DV; vitamin a iu 1998.6IU 40% DV; vitamin c 18.6mg 31% DV; folate 60.3mcg 15% DV; calcium 70mg 7% DV; iron 5.1mg 28% DV; magnesium 71mg 25% DV; potassium 931.7mg 26% DV; sodium 567.7mg 23% DV; thiamin 0.2mg 23% DV.