Hearty Beefy Chili Stew (Print Version)
Rich, spicy stew with tender beef cubes, beans, and vegetables simmered in a bold chili broth.
# 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
# Step-by-Step Guide:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, working in batches if needed. Remove and set aside.
02 - Add onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5-7 minutes until softened.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Return the browned beef to the pot. Add diced tomatoes and beef broth. Bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
06 - Add kidney beans and black beans. Continue simmering uncovered for 20-30 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 Suggestions:
01 -
- The broth tastes like it simmered all day, but the hands on work is deceptively short.
- It freezes beautifully, which means you are always one thaw away from a meal that feels like a hug.
02 -
- Crowding the pan when browning the beef will steam it instead of searing it, so work in batches and be patient.
- Adding the beans too early makes them mushy, so always wait until the final stretch.
03 -
- Pat the beef completely dry before searing, because moisture is the enemy of a good crust.
- Let the finished stew rest off the heat for ten minutes before serving, as the texture settles into something thicker and more cohesive.