Hearty Beefy Chili Stew (Printable Version)
Tender beef, beans, and vegetables in a rich, spicy chili sauce. A hearty one-pot comfort 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
# Directions:
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 onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5-7 minutes until vegetables are 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 the browned beef to the pot. Add diced tomatoes and beef broth. Bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
06 - Add kidney beans and black beans. Continue to simmer, uncovered, for 20-30 minutes until the stew thickens and the beef is tender.
07 - Taste and adjust seasonings as needed. Serve hot, garnished with optional toppings such as chopped cilantro, sour cream, or shredded cheese.
# Expert Tips:
01 -
- It practically cooks itself once you get it simmering, leaving you free to do literally anything else while dinner handles itself.
- The combination of two types of beans and tender beef makes every spoonful feel like a full meal with nothing else needed.
02 -
- If you skip browning the beef in batches and dump it all in at once, it will steam instead of sear and you will lose that deep, rich foundation entirely.
- Underseasoning at the spice blooming stage is the single biggest mistake I see, because the flavors mellow considerably during the long simmer and need a strong head start.
03 -
- Pat the beef completely dry with paper towels before searing, because even a thin layer of moisture will prevent a proper crust from forming.
- Keep the heat at a true low simmer, never a rolling boil, because aggressive bubbling toughens the meat instead of tenderizing it.