Chili Beef Stew
2 pounds stew beef, 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
2 tablespoons chili powder
1 can (14.5 ounces) tomatoes
1 can (4 ounces) chopped mild green chile peppers
1 cup heated beef broth
1 teaspoon salt
2 tablespoons flour
1/4 cup water
2 cans kidney beans or small red beans (28 to 32 ounces total)
1 can whole kernel corn, drained (approximately 15 ounces)
In a heavy Dutch oven or kettle, brown stew beef in vegetable oil. Remove
meat; set aside and drain off all but 2 tablespoons of drippings. In the same
kettle in the drippings, sauté onion, green pepper and garlic. Stir in chili
powder. Continue cooking, stirring constantly, for about 1 minute. Add tomatoes
and green chile; stir in hot beef broth. Add salt. Return meat to the pot; lower
heat, cover, and simmer for about 1 1/2 to 2 hours, or until meat is tender. In
a cup, blend flour with 1/4 cup water; stir into the stew. Cook, stirring
constantly, until thickened. Add beans and corn and heat thoroughly.
This beef stew serves 8.