Name: Cowboy Chili Stew
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lbs stewing beef, cut into bite-sized pieces; 1 onion, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, drained and rinsed; 1 can (14 oz) black beans, drained and rinsed; 1 can (14 oz) corn kernels, drained; 2 cups beef broth; 2 tbsp tomato paste; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; Salt and pepper, to taste; Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, chopped cilantro

Instructions

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
Add the stewing beef to the pot and brown on all sides, stirring occasionally to ensure even cooking.
Stir in the tomato paste, chili powder, cumin, and smoked paprika, coating the meat evenly with the spices.
Pour in the diced tomatoes, beef broth, kidney beans, black beans, and corn kernels. Season with salt and pepper to taste and give everything a good stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low, cover the pot with a lid, and simmer for about 1 ½ to 2 hours, stirring occasionally.
Once the stew has thickened to your desired consistency and the beef is fork-tender, give it a final taste and adjust the seasoning if needed.
Ladle the Cowboy Chili Stew into bowls and serve hot, garnished with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, chopped green onions, and a sprinkle of fresh cilantro.

Ingredients

Instructions

Nutrition Facts

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