Beefy Chili Stew (Print View)
Tender beef, beans, and veggies simmered in a rich, spicy chili sauce for a hearty 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 Steps:
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 crowding. 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 5-7 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 paste coats the vegetables.
04 - Return the browned beef to the pot. Pour in the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer.
05 - Reduce heat to low, cover the Dutch oven, and cook for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
06 - Stir in the drained kidney beans and black beans. Continue simmering uncovered for 20-30 minutes until the stew has thickened and the beef is fork-tender.
07 - Taste the stew and adjust salt, pepper, and chili heat to your preference. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Hints:
01 -
- The broth tastes like it simmered all day but most of the work happens in the first twenty minutes.
- It freezes beautifully, which means future you gets dinner with zero effort on a exhausted weeknight.
02 -
- Do not skip browning the beef in batches because overcrowding the pan produces gray boiled meat instead of the caramelized crust that gives this stew its character.
- Adding the beans at the end rather than the beginning keeps them intact and pleasant to eat rather than turning to mush.
03 -
- Pat the beef completely dry before it hits the oil because moisture is the enemy of a proper sear and wet meat steams instead of browning.
- Toast your chili powder in a dry skillet for thirty seconds before using it to wake up oils that have gone flat sitting in your spice cabinet.