Chili Stew

Recipe By: Amy Short   Photo By: Amy Short
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.
  • Prep: 10 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 30 Minutes
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 (15 ounce) cans spicy chili beans
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes with garlic and onion
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  1. 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.
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Reviewed By: Rebecca Marmaduke
Really tasty. Good weeknight meal. My kids loved it. We added a little more chili powder, some cumin, and a dash of cayenne because we like it real spicy here in Texas.
My family liked this recipe...although I changed it quite a bit due to lack of items from the ingredient list. I subsituted fresh diced tomatoes and minced garlic for the canned tomatoes with garlic. I substituted fried green chili peppers (from my garden) for canned ones. I substituted one can of black beans and one can of white cannelini beans for the other 3 cans of beans. The result was a very tasty dish which I served on rice and my husband is now eating for breakfast! :-)