Entrée: United States – Cowboy Slumgullion

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 8 min

Cook 35 min

Total 43 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground beef (or stewing beef, cubed)
2 tbsp (30 ml) oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14 oz (400 g)) can diced tomatoes
1 (15 oz (425 g)) can pinto or kidney beans, drained and rinsed
1 cup (240 ml) corn (fresh, frozen, or canned)
2 cups (480 ml) beef stock or water
1 tsp (5 ml) chili powder
1 / 2 tsp (2.5 ml) ground cumin
Salt and pepper to taste

Show original ingredient measurements

1 lb / 450 g ground beef (or stewing beef, cubed)
2 tbsp (30 ml) oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14 oz / 400 g) can diced tomatoes
1 (15 oz / 425 g) can pinto or kidney beans, drained and rinsed
1 cup (240 ml) corn (fresh, frozen, or canned)
2 cups (480 ml) beef stock or water
1 tsp chili powder
1 / 2 tsp ground cumin
Salt and pepper to taste

Instructions

1. Brown ground beef in a heavy pot over medium-high heat; drain excess fat, leaving a tablespoon for flavor.
2. Add onion, bell pepper and garlic and sauté until softened.
3. Stir in tomatoes, beans, corn, stock, chili powder and cumin.
4. Bring to a simmer, reduce heat, and cook uncovered 25–35 minutes until flavors combine and the mixture thickens.
5. Season with salt and pepper and serve hot, optionally with cornbread.

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