Hearty Beef Chili Stew (Printable)
Tender beef, beans, and veggies simmered in a rich, spicy chili sauce for a hearty one-pot 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, optional
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 in a single layer and brown on all sides, working in batches to avoid overcrowding. Remove browned 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 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 fragrant and the tomato paste darkens slightly.
04 - Return the browned beef to the pot. Pour in the diced tomatoes and beef broth, stirring to combine. Bring to a simmer over medium heat.
05 - Reduce heat to low, cover the Dutch oven, and cook for 1 hour, stirring occasionally to prevent sticking.
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 chili heat as desired. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- The broth develops a richness that tastes like it cooked all day but most of the time is hands off.
- It stretches beautifully so you can feed a crowd or live on leftovers for a week without getting bored.
02 -
- Do not rush the sear because those browned bits on the bottom of the pot are where half the flavor lives.
- The stew will taste significantly better the next day after the spices have had time to marry overnight.
03 -
- Pat the beef completely dry with paper towels before searing because any surface moisture will cause it to steam instead of developing that critical brown crust.
- Toast your cumin in a dry skillet for thirty seconds before adding it to the pot and you will unlock a nutty warmth that completely elevates the broth.