Chili Stew
Taste of Home
- try a FREE ISSUE today!
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.
SERVINGS: 10
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 cans (15-1/2 ounces each) hot chili beans
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons chili powder
- 1/2 teaspoon salt
Directions:
In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Yield: 10 servings.