Hearty 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, or 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 Steps:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove beef and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5 to 7 minutes until the vegetables are softened.
03 - Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - Return the browned beef to the pot. Add the diced tomatoes and beef broth, then bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
06 - Add the 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 and adjust seasonings as needed. Serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Advice:
01 -
- The broth thickens naturally as it simmers, so you never need a slurry or any fancy thickening trick.
- It tastes even better the next day, which means leftovers are not a problem but a gift.
- You probably have most of the spices sitting in your cabinet right now.
02 -
- Do not rush the searing step, because pale beef means a flat tasting stew no matter how long you simmer it later.
- Adding the beans at the very end rather than at the beginning keeps them from turning to complete mush.
03 -
- Pat the beef completely dry with paper towels before searing, because moisture is the enemy of a good crust.
- If the broth tastes thin at the end, mash a handful of beans against the side of the pot and stir them back in for instant thickening.