Roasted Green Chile Stew

With the changing of the leaves and the crisp air what better way to spend an afternoon cooking than making an autumn soup?! I have always loved the beauty and bounty of autumn, but there is a sadness about it too. It means winter is fast-approaching and the farmers markets will be closing down and nightfall will come early. Soup is a warm, comforting food and roasted green chile reminds me of Santa Fe, both of which make me smile!  

3 tablespoons vegetable oil
1 1/2 pounds beef sirloin cut into 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
1 teaspoon red chile powder
1 cup corn (fresh, or if frozen thawed)
6 cups chicken broth
1 pound red or white potatoes, cut in 1/2 cubes
2 teaspoons salt, or to taste
2 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste
Shredded cheddar cheese to garnish
Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.

Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. 

While the potatoes are boiling, add the green chile, red bell-pepper, and corn to a lightly oiled skillet and saute for 2-3 min. Sprinkle in red chile powder and stir. Add the green chile mixture to the potatoes and cook about 15 minutes more. Top with cilantro and shredded cheese to serve. 

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