Beefy Chili Stew (Printable)
Tender beef, beans, and vegetables simmered in a rich, spicy chili sauce for a hearty, warming meal.
# 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, 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 It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, working in batches to avoid crowding. Transfer browned beef to a plate and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the same pot. Sauté for 5 to 7 minutes until the vegetables are softened and the onions become 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. Pour in the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer.
05 - Reduce the heat to low, cover the Dutch oven, and cook for 1 hour, stirring occasionally to prevent sticking, until the beef begins to become tender.
06 - Stir in the drained kidney beans and black beans. Continue simmering uncovered for 20 to 30 minutes until the stew thickens and the beef is fork-tender.
07 - Taste the stew and adjust salt, pepper, and cayenne to your preference. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- The double bean situation gives you incredible texture contrast without any fuss, and the broth thickens naturally as it simmers so you never need a slurry or flour.
- It reheats even better the next day, which means you get two meals worth of excitement from one pot.
02 -
- Pat the beef completely dry with paper towels before searing because any moisture on the surface will steam the meat instead of browning it, and you lose all that deep flavor.
- The stew will look quite liquid after the first hour but trust the process, the uncovered final simmer with the beans reduces and thickens everything beautifully.
03 -
- Brown the beef in two batches no matter how tempted you are to cram it all in at once, because overcrowding drops the temperature and you end up boiling the meat instead of searing it.
- Make this a day ahead if you are serving guests, because the overnight rest in the fridge lets every spice fully marry and the flavor improvement is dramatic.