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Spicy Hamburger Corn Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
  • Stir in the chili powder, cumin, cayenne pepper, salt, and black pepper. Cook for one minute to toast the spices.
  • Add the drained corn, diced tomatoes, and beef broth. Stir everything together until well combined.
  • Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring once or twice.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Stir the stew a few times while it simmers so the corn and tomatoes do not settle and stick. The cayenne sets the main heat level, so start with the listed amount and add more at the end only if you want extra fire. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Can Opener