Hearty Beefy Chili Stew (Printable)
Tender beef, beans, and veggies simmered in a rich, spicy chili sauce for a hearty, warming 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
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:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, browning on all sides. 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 browned beef to the pot. Add diced tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
05 - Add kidney beans and black beans. Simmer uncovered for 20-30 minutes until the stew thickens and the beef is tender. Taste and adjust seasonings as needed. Serve hot with optional garnishes like chopped cilantro, sour cream, or shredded cheese.
# Expert Tips:
01 -
- The broth thickens naturally as the beef breaks down, so you never need a slurry or any gimmicks to get that hearty, spoon coating texture.
- It reheats even better the next day, making it the rare dish that genuinely rewards patience and leftovers.
02 -
- Do not rush the searing step because that brown crust on the beef is where half the flavor lives.
- If the stew looks too thin after the full cooking time, just let it simmer another ten minutes uncovered and it will come together beautifully.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Toast your chili powder in a dry skillet for thirty seconds before adding it to the pot and you will notice a rounder, more complex flavor.