Green Chili Stew

📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Soups A comforting and award-winning green chili stew packed with tender beef, chiles, and hearty potatoes. This rich, savory dish is simmered to perfection for a deeply satisfying meal.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	2 hours	None	6–8 Servings

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🔪 Key Equipment

• Large pot
• Dutch oven
• Crockpot

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Ingredients

Measurements	Ingredients	Prep / Notes
1 1/2 pounds	Stew Meat	Cubed (Chuck, Sirloin, or Beef)
1 cup	Onion	Chopped
3 cloves	Garlic	Chopped
1 tablespoon	Flour	None
4 cups	Water	None
4	Beef Bouillon Cubes	None
1 (10 ounce) can	Tomatoes and Green Chiles	e.g., Ro-Tel
1 1/2 cups	Red Chili	Medium hot, chopped
1/2 teaspoon	Cumin	Ground
1/2 teaspoon	Oregano	Ground
1/4 to 1/2 teaspoon	Brown Sugar	None
To Taste	Salt	None
2 large or 3 medium	Potatoes	Peeled and cubed

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Instructions

Step 1: Brown the Base

1. In a large pot or Dutch oven, brown the 1 1/2 pounds cubed stew meat, 1 cup chopped onion, and 3 cloves garlic in a tablespoon of oil, scraping the browned particles from the bottom of the pan for extra flavor.

Step 2: Build the Stew

2. Add the 1 tablespoon flour and continue to brown.
3. Add the 4 cups water, 4 beef bouillon cubes, 1 (10 ounce) can tomatoes and green chiles, 1 1/2 cups medium hot red chili, 1/2 teaspoon ground cumin, 1/2 teaspoon ground oregano, 1/4 to 1/2 teaspoon brown sugar, and salt to taste.

Step 3: Simmer and Finish

4. Simmer on the stove on low, or transfer everything to a high-setting crockpot for 2 hours.
5. Before adding the potatoes, precook the 2 large or 3 medium potatoes until they are tender but still hold their shape.
6. Add the cooked potatoes to the stew and continue to cook until the meat is tender and the flavors are melded.

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💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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Original Recipe Scan