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Chugwater Chili Beef Stew

Leslie Beadles Chugwater Chili

Quick and tasty, Chugwater Chili Beef Stew takes just 5 ingredients and comes together in less than 30 minutes. The secret is tossing the stew meat with Chugwater Chili Gourmet Blend then cooking the meat for about 2-3 minutes in hot vegetable oil. Serve with green onions on top and a corn bread muffin on the side. 


  • 11/2 to 2 pounds beef stew meat
  • 3 tablespoons Chugwater Chili Gourmet Chili Blend
  • 15 ounce can diced tomatoes
  • 15 ounce can corn, drained 
  • 15 ounce can black beans, drained 


1. Toss the stew meat with 2 tablespoons of Chugwater Chili Gourmet Blend.

2. Heat 1 tablespoon of vegetable oil in a 5-6 quart heavy pot. Cook half of the stew meat for 2-3 minutes. Not overcrowding the pan helps each piece of meat develop a tasty, crispy crust.  

3. Cook the remaining meat. Use a wooden spoon or spatula to scrape up any bits of meat and seasoning. 

4. Add the diced tomatoes, corn, black beans, and remaining 1 tablespoon Chugwater Chili Gourmet Blend. Add up to one can of water if you want a thinner stew. 

5. Bring the Chugwater Chili Beef Stew to a boil and let simmer 20 minutes. Serve topped with chopped green onions, Chugwater Chili Dip, shredded cheddar and a side of corn bread. 





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