Beefy Chili Stew (Printable)
Tender beef, beans, and vegetables simmered in a rich, spicy chili sauce for a hearty warming meal.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, chopped
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, sliced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Spices & Seasonings
09 - 3 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper (optional, to taste)
13 - Salt and pepper, to taste
→ Liquids
14 - 4 cups beef broth
15 - 2 tbsp tomato paste
→ Oils
16 - 2 tbsp olive oil
# Directions:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5 to 7 minutes until the vegetables are softened.
03 - Stir in the tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Return the browned beef to the pot. Add the diced tomatoes and beef broth, then bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
06 - Stir in the kidney beans and black beans. Continue simmering uncovered for 20 to 30 minutes until the stew thickens and the beef is tender.
07 - Taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- The broth walks a perfect line between chili and stew, deeply spiced but still brothy enough to soak into bread.
- It reheats beautifully and actually tastes better on day two, so making a full batch is never a mistake.
02 -
- Do not rush the browning step because that caramelized crust on the beef is where half the flavor lives.
- The stew will look soupy when you add the broth, but trust the process because it reduces and thickens dramatically in the final uncovered simmer.
03 -
- Pat the beef cubes completely dry with paper towels before searing because moisture is the enemy of a good crust.
- A pinch of brown sugar added with the tomatoes balances the acidity and rounds out the chili powder without making anything taste sweet.