Beefy Chili Stew (Print)
Rich, hearty stew loaded with tender beef, beans, and bold chili spices in every comforting bite.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and minced (optional)
→ Spices & Seasonings
07 - 2 tbsp chili powder
08 - 2 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - ½ tsp cayenne pepper (optional)
12 - 1½ tsp salt
13 - 1 tsp black pepper
→ Pantry & Liquids
14 - 2 tbsp olive oil
15 - 2 tbsp tomato paste
16 - 1 (28 oz) can crushed tomatoes
17 - 2 cups beef broth
18 - 1 (15 oz) can kidney beans, drained and rinsed
19 - 1 (15 oz) can black beans, drained and rinsed
20 - 1 tbsp Worcestershire sauce
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Transfer browned beef to a plate and set aside.
02 - In the same pot, add chopped onion, bell peppers, and jalapeño. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Add tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly to toast the spices.
04 - Return browned beef to the pot. Add crushed tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer.
05 - Cover and simmer over low heat for 90 minutes, stirring occasionally, until beef is tender.
06 - Add drained kidney beans and black beans. Simmer uncovered for 20–30 minutes to thicken the stew and allow flavors to meld.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, sour cream, or shredded cheese if desired.
# Expert Suggestions:
01 -
- The beef gets so tender it barely needs chewing, and the broth tastes like it simmered all day even though you barely touched it.
- It freezes beautifully, so you can make a double batch and pretend you cooked on a night you barely microwaved a bowl.
02 -
- Do not rush the sear on the beef because those browned bits on the bottom of the pot are where half the flavor lives.
- Adding the beans at the end instead of the beginning keeps them from turning to mush during the long simmer.
03 -
- Pat the beef completely dry with paper towels before searing because wet meat steams instead of browning and you lose all that crust.
- Toast the spices for that one minute without skipping it, because raw chili powder tastes flat and dusty compared to the bloomed version.