Now I’m really not sure what to call this, its not quite a thick chili, but its a little thicker than a soup and rather than just call it a sili I can’t think of anything that’s not so…silly. Most of the time I just refer to it as a stew then try to explain it.
Its one of those dishes that is very comforting and can be as spicy as you want it to be depending on how much hot stuff you put in it.
One thing I do like about it is the slight bit of a broth it has, its a rich broth but still like a broth. It makes it perfect to dip your rolls in to soak up all that goodness.
I normally like to make this a spicy meal, with a good dose of chili flakes and maybe a little cayenne pepper to bring some heat.
Well… Ok maybe a lot of heat. I tend to get a little heavy handed with the spices, but it can easily be toned down by adding some sour cream which will not only soften the heat but make it slightly creamy and a little thicker. Divine.
This is also the area where you can really control the heat. I tend to just use petite diced tomatoes where you could actually use the tomatoes with chilies or anything else that they add to it.
You can also add different types of beans, I tend to either put all black beans or a mix of black beans and kidney beans. I notice the kidney beans give it a little more of a sweetness to it. I like the sweet and the spicy, which is why there is also corn in there too.
Sweet and spicy, salty and spicy, I think I just like to confuse my taste buds.
The amount of soupy-brothyness can be controlled by how much water you add near the end. The water is added to dissolve the corn starch for thickness, its not required but you can also use a broth for added flavor.
Spicy Beef Stew
- 1 pound extra lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon worcestershire sauce
- 1 cup frozen corn kernels
- 1 can black beans
- 1 can kidney beans
- 2 cans petite diced tomatoes
- 1 cup cold water
- 2 teaspoons corn starch
- 7 tablespoons sour cream (optional)
- 2 stalks green onions , diced (optional)
- In a large pot, brown the ground beef until almost completely cooked. Drain off any excess fat.
- Add the chili powder, paprika, garlic, pepper, and worcestershire to the meat. Stir to combine.
- To the mixture, add the corn, beans, and tomatoes. In a small bowl, dissolve the corn starch in the cold water. Add the mixture to the pot.
- Simmer for 10-15 minutes until the beans are soft, the broth has thickened and everything is incorporated.
- Serve with a tablespoon of sour cream and diced green onions sprinkled on top.