Pennsyltucky Pepper Stew

A delightful stew! Os it a soup? I don't know, I just kinda invented it -- but it's delicious! If you like peppers, onions, and garlic, then this is going to be your next favorite meal. Created and concocted by Christian Gloss, born and raised Marylander living and cooking in the heart of Pennsyltucky.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 359 Calories

Ingredients

• 1 ½ cups water
• 1 tablespoon salt
• 1 ½ pounds lean ground beef
• 2 tablespoons ground black pepper
• 2 (10.5 ounce) cans condensed beef broth
• 1 (15 ounce) can tomato sauce
• 1 green bell pepper, chopped
• 1 pinch curry powder
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 pinch ground cumin
• 3 tablespoons Worcestershire sauce
• 1 fresh jalapeno pepper, chopped
• 1 Anaheim chile pepper, chopped
• 3 fresh red chili peppers, chopped
• 1 (10 ounce) can white corn, drained
• 1 sweet onion cut into 1/2-inch slices
• 2 small garlic cloves, crushed

Recipe Instructions

Step 1

Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.

Step 2

Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.