Southwestern Four Pepper Chili

Southwestern Four Pepper Chili


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This is a recipe I created for my family one winter evening and now it is a cold weather staple at our house! The flavors of spicy seasonings and the light sweetness of corn and the heartiness of chunky stew meat combine so well together to create this comfort food. When I heard that Recipe4Living was having a chili contest, I knew I'd have to enter our family favorite!

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Time needed

25 min preparation + 40 min cooking

Serving Size / Yield

8-10 servings


  • 2 lb. cubed beef stew meat
  • 1 Tbs. oil
  • 1 sm. onion, chopped
  • 2 Tbs. dried ancho pepper, chopped
  • 2 cloves garlic, minced
  • 1/3 C. sweet yellow pepper, chopped
  • 1/3 C. sweet red pepper, chopped
  • 4 C. tomato juice
  • two 28-oz. cans diced tomatoes
  • three 16-oz. cans red kidney beans, rinsed and drained
  • two 15 1/2-oz. cans whole kernel corn, rinsed and drained
  • 1/4 C. Worcestershire sauce
  • 1 Tbs, lime juice
  • 2 tsp. pesto
  • 3 1/2 Tbs. chili powder
  • 1 tsp. salt
  • 1 Tbs.. hot chili peppers, finely chopped
  • 1/4 C. cilantro, finely chopped
  • 3-4 drops hot pepper sauce
  • sour cream, cilantro sprigs, and shredded cheese

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In a large saucepan, brown meat in oil until cooked through. Add onion, ancho pepper, garlic, and yellow and red peppers. Cook on low until onion and pepper are tender, then remove from heat. In a large soup pot over medium heat, mix together tomato juice, tomatoes, beans, corn, Worcestershire sauce, lime juice, pesto, and salt. Add in meat mixture and bring to a boil, then turn to low and cover.  Allow to simmer covered for 20-30 minutes.  Mix in chili peppers, cilantro, and hot pepper sauce, then simmer 10 minutes more.  Serve topped with sour cream, cilantro sprigs, and cheese.

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