Best 10 Chili Beef Stew Recipes

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
• Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
• Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

CHILI BEEF STEW

Steps:

• In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.

SLOW COOKER STEW BEEF CHILI

Steps:

• Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
• Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS

Steps:

• Place chilies in a 10-by-15-inch pan.
• Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
• (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
• Peel and discard peels, stems, seeds, and viens.
• Cut chilies into about 1/2 inch pieces.
• Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
• In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
• Add chilies, remaining broth, 2 cups water and oregano.
• Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
• about 1 hour.
• Stir in corn.
• In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
• Pour stew into a 3-quart cassrole (about 9x13 inch).
• Preheat oven to 400 degrees.
• Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
• In another bowl, beat egg to blend; mix in buttermilk.
• Add egg to cornmeal mixture and stir just stir until evenly moistened.
• Drop 1/4- cup portions evenly over stew.
• Bake about 20 minutes, until dumplings are firm and lightly browned.
• Spoon portions into bowls, add salt to taste.
• NOTE; May be assembled thruogh step 9, up to 1 day ahead.
• Chill airtight.

SLOW-COOKER CHILI BEEF STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 9 to 10 hours.

CROCK POT SOUTHWEST BEEF CHILI STEW

Steps:

• 1. Combine all ingredients, except cornmeal, in a slow cooker, mixing well.
• 2. Cover and cook on LOW 7 to 8 hours or until meat is tender.
• 3. Turn control to HIGH. Stir in cornmeal; cover and cook 20 to 25 minutes longer.

BACON-CHILI BEEF STEW

Steps:

• In 4-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring frequently, until cooked but not crisp. Drain all but 2 tablespoons bacon fat from saucepan.
• Add beef and onion to bacon; sprinkle with seasoned salt and pepper. Cook 4 to 6 minutes, stirring frequently, until beef is beginning to brown and onion is tender.
• Stir in tomatoes, gravy and chili sauce. Heat to boiling. Add potatoes and carrots. Cover; cook over medium-low heat 50 to 60 minutes, stirring occasionally, until beef is tender.
• Stir in corn. Cook uncovered 10 to 15 minutes longer, stirring occasionally, until corn is tender.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot.
• Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
• Stir in the garlic and cook for one more minute.
• Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
• Season with salt and pepper to taste.
• Bring to a boil and reduce heat.
• Simmer, partially covered, for 2 1/2 hours or until meat is tender.

RED CHILI BEEF STEW

Steps:

• 1 In a Dutch oven coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender. 2 Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.

SLOW-COOKER CHILI BEEF STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 9 to 10 hours.