Ingredients
– 1 lb ground beef or chuck, browned
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 cups beef broth
– 2 medium potatoes, diced
– 1 cup corn (fresh, frozen, or canned)
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and fresh cilantro for garnish
Equipment Needed
– Large stockpot or Dutch oven
– Wooden spoon or spatula
– Knife and cutting board
– Can opener
– Measuring cups and spoons
Step-by-Step Instructions
To make my Texas Cowboy Stew, I start by browning the ground beef in my trusty stockpot. The smell of sizzling meat fills my kitchen, and I can practically see the flavors starting to coalesce. Once the beef is browned nicely, I scoop it out and let it drain on some paper towels. Then, in the same pot, I toss in the chopped onion and garlic, sautéing them until they turn translucent and fragrant. At this point, it feels like I’m already winning because who doesn’t love the smell of onions and garlic cooking together? (See the next page below to continue steps…)