Beefy Chili Stew (Printable)
Tender beef cubes simmered with beans, vegetables, and bold chili spices in a rich, warming sauce.
# 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 and Seasonings
09 - 3 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper, to taste
13 - Salt and black pepper, to taste
→ Liquids
14 - 4 cups beef broth
15 - 2 tbsp tomato paste
→ Oils
16 - 2 tbsp olive oil
# How To Make:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in a single layer and brown on all sides, working in batches if necessary to avoid overcrowding. Transfer browned beef to a plate and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
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 fragrant and the tomato paste darkens slightly.
04 - Return the browned beef and any accumulated juices to the pot. Add the diced tomatoes with their liquid and the beef broth. Stir to combine and bring to a gentle simmer.
05 - Reduce heat to low, cover the Dutch oven, and cook for 1 hour, stirring occasionally to prevent sticking, until the beef is nearly fork-tender.
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 completely tender.
07 - Taste the stew and adjust salt, pepper, and chili heat to your liking. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- The broth is so rich and deeply flavored that people will assume you spent all day tending it, even though most of the cooking is hands off.
- It freezes beautifully, which means you can make a double batch and have comfort food ready for weeks.
- The spice level is completely in your control, so everyone from heat seekers to sensitive palates can enjoy it.
02 -
- Do not rush the browning step because under seared beef will leave your stew tasting flat and one dimensional no matter how long you simmer it.
- Opening the lid too often during that first hour of covered cooking releases steam and slows down the tenderizing process, so resist the urge to peek constantly.
03 -
- Pat the beef cubes completely dry with paper towels before searing because any surface moisture will cause steaming instead of browning and you will lose that crucial crust.
- Toast your chili powder in a dry skillet for thirty seconds before adding it to the stew, because this one small step wakes up flavors that have been sitting dormant in your spice jar.