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 (

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

about 1 cup chili & 1/2 cup toppings
347 calories; protein 38.5g; carbohydrates 25.7g; dietary fiber 5.3g; sugars 6.1g; fat 10.9g; saturated fat 3.3g; cholesterol 98.9mg; vitamin a iu 1998.6IU; vitamin c 18.6mg; folate 60.3mcg; calcium 70mg; iron 5.1mg; magnesium 71mg; potassium 931.7mg; sodium 567.7mg; thiamin 0.2mg.

1 1/2 starch, 1 /2 vegetable, 4 1/2 lean meat