Hearty Beefy Chili Stew (Printer-Friendly)
Tender beef, beans, and vegetables in a rich chili-spiced tomato broth—comfort in a bowl.
# 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, or 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
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and sear on all sides until deeply browned, working in batches to avoid crowding. Remove beef and set aside.
02 - Add onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5 to 7 minutes until the vegetables have softened and become fragrant.
03 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the spices are bloomed and fragrant.
04 - Return the browned beef to the pot. Pour in the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a steady simmer.
05 - Reduce heat to low, cover the Dutch oven, and cook for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
06 - Stir in the drained kidney beans and black beans. Continue simmering uncovered for 20 to 30 minutes until the stew has thickened and the beef is fork-tender.
07 - Taste the stew and adjust salt, pepper, and chili heat to your preference. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Advice:
01 -
- The broth tastes like it simmered all day but the hands on time is barely twenty minutes.
- It freezes beautifully, so you can stash away single portions for lunches that feel like a hug on difficult days.
02 -
- Do not rush the browning step because those dark crispy edges on the beef are where the deepest flavor lives.
- Adding beans too early will turn them to mush, so wait until the final thirty minutes for the best texture.
03 -
- Pat the beef completely dry with paper towels before browning because moisture is the enemy of a good sear.
- A pinch of cornmeal sprinkled in during the last ten minutes adds a subtle thickness and a faintly toasty flavor most people cannot quite identify but always love.