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Smoky Chipotle Beef Stew with Corn and Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro (for serving)

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat.
  • Add the diced onion and chopped bell peppers to the pot. Cook for 5 minutes until the vegetables soften.
  • Stir in the minced garlic and chipotle peppers. Cook for 1 minute until fragrant.
  • Add the smoked paprika and cumin. Stir to coat the meat and vegetables.
  • Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
  • Cover and cook for 20 minutes, stirring occasionally.
  • Add the drained corn and simmer uncovered for 5 more minutes.
  • Season with salt and black pepper. Remove from heat and stir in the cilantro just before serving or packing for the freezer.

Notes

Cool the stew completely before dividing into freezer-safe containers to avoid ice crystals. When reheating from frozen, add a splash of broth if the texture thickens too much. Reduce the chipotle amount by half if you prefer less heat, or add an extra pepper for stronger smoky flavor.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board