Beefy Chili Stew (Printable)
Tender beef, beans, and veggies simmered in a rich, spicy chili sauce for a comforting meal.
# What You 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
# How-To:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in a single layer, browning on all sides. Work in batches if needed to avoid overcrowding. Remove browned beef and set aside.
02 - Add the chopped onion, diced green bell pepper, sliced carrots, and minced garlic to the pot. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
03 - Stir in the tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the spices are deeply fragrant and the tomato paste darkens slightly.
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 the heat to low, cover the Dutch oven, and cook for 1 hour. Stir 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 spices as needed. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- The beef literally falls apart after the long simmer and you will pretend you planned that all along.
- It tastes even better the next day which means leftovers are not a problem they are a gift.
- You probably have most of the spices already sitting in your cabinet right now.
02 -
- Do not rush the sear on the beef because that brown crust is where the deepest flavor lives and skipping it will leave you with a flat tasting stew.
- Adding the beans too early will turn them to mush so wait until the final twenty minutes to keep them intact and creamy.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust and wet meat will steam instead of brown.
- A pinch of brown sugar stirred in at the end can round out any bitterness from the chili powder and make the whole pot taste more balanced.