Chili Beef Stew With Beans and Corn

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	22%	71%
fat	2%	3%
aromatics	12%	23%
salt	0%	0%
thickener	1%	1%
vegetables and beans	67%	91%
collagen idx	0.8	0.8
marbling idx	0.7	0.5

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds chuck stew beef
27 g	2 tablespoons vegetable oil
160 g	1 cup chopped onion
74 g	1/2 cup chopped green bell pepper
6 g	2 cloves garlic, minced
16 g	2 tablespoons good-quality chili powder
411 g	1 (14.5 ounce) can diced tomatoes
113 g	1 (4-ounce) can chopped mild green chile peppers
240 g	1 cup low sodium or unsalted beef broth
4 g	1 teaspoon kosher salt, or to taste
1 g	1/4 teaspoon freshly ground black pepper
454 g	2 (14- or 16-ounce) cans kidney beans
425 g	1 (about 15-ounce) can whole kernel corn, drained
15 g	2 tablespoons all-purpose flour
59 g	1/4 cup water

Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“skip the flour and add a handful of cornmeal instead for extra flavor and a silky smooth consistency” — a cook