Ingredients
Scale
- 1 lb ground beef or diced beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups potatoes, diced
- 1 cup corn kernels
- 1 can kidney beans, drained
- 4 cups beef broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat if needed.
- Add chopped onion and minced garlic; cook until softened.
- Stir in potatoes, chili powder, cumin, salt, and pepper. Cook for 5 minutes.
- Pour in beef broth, add corn and kidney beans. Bring to a boil, then reduce heat to simmer for 20 minutes until potatoes are tender.
- Reduce heat to low, stir in heavy cream or milk and butter. Cook for an additional 5 minutes, adjust seasoning as needed.
- Garnish with chopped herbs and serve hot with crusty bread.
Notes
- You can substitute ground beef with shredded cooked chicken or turkey for variation.
- Add hot sauce or cayenne for extra spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg