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Pepper Stew from Pennsyltucky

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner U.S.
Pepper Stew from Pennsyltucky
Ingredients
  • 1 1/2 pounds lean ground beef
  • 2 small garlic cloves, crushed
  • 1 sweet onion cut into 1/2-inch slices
  • 1 green bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 3 fresh red chili peppers, chopped
  • 1 fresh jalapeno pepper, chopped
  • 2 (10.5 ounce) cans condensed beef broth
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons Worcestershire sauce
  • 1 (10 ounce) can white corn, drained
  • 1 pinch ground cumin
  • 1 pinch curry powder
  • 1 1/2 cups water
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper
Instructions
1
Heat a skillet over medium heat and carefully place the beef inside, allowing it to cook evenly until it reaches a uniform brown color. Remove the cooked beef from the skillet and set it aside, reserving any accumulated juices.
2
In the same skillet, sauté the remaining garlic along with the onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers until they are tender. Discard any excess grease.
3
Next, transfer the vegetables to a large pot and place it over medium heat. Combine the broth, soup, tomato sauce, and Worcestershire sauce in the pot, stirring to create a uniform mixture. Bring the contents of the pot to a boil before reducing the heat to low.
4
Add corn to the pot and stir to combine. Add the cooked beef back into the pot, followed by a splash of water. Season with cumin and curry before continuing to cook for 15-20 minutes over low heat.
5
Finally, add a pinch of salt and pepper to the pot, allowing the flavors to meld together before serving.