Beefy Chili Stew

The wind was rattling the kitchen window so hard that Tuesday night that I decided the only reasonable response was to fill the entire house with the smell of beef and chili powder. I had a massive chuck roast in the fridge that needed using and zero interest in anything fancy. What started as a desperate cold weather meal turned into the stew my friends now text me about every October.

I brought a pot of this to a neighborhood potluck three winters ago and watched a man I had never met stand over it eating three bowls before touching anything else on the table. He tracked me down later just to ask what was in it. That is the power of good stew.

Ingredients

• Beef chuck (2 lbs, cut into 1 inch cubes): This cut has the right balance of fat and connective tissue that breaks down into silk over a long simmer. Do not substitute leaner cuts or you will end up with dry, stringy meat.
• Olive oil (2 tbsp): Used for searing the beef and sauteing the vegetables. Any neutral oil works but olive oil adds a subtle fruitiness.
• Large onion (1, chopped): The sweetness of onion is the backbone of the flavor base. Yellow or white onions both work beautifully here.
• Red bell pepper (1, diced): Adds a mild sweetness and lovely color contrast in every spoonful.
• Green bell pepper (1, diced): Brings a slightly more bitter, earthy note that balances the sweetness of the red pepper and tomatoes.
• Garlic (3 cloves, minced): Fresh garlic is non negotiable here. It blooms into the oil and perfumes the entire pot.
• Jalapeño (1, seeded and minced, optional): Leave this in if you enjoy a gentle, building warmth without aggressive heat. Remove the seeds and ribs to keep it mild.
• Chili powder (2 tbsp): This is the heart of the flavor profile. Use a quality brand you trust because not all chili powders are created equal.
• Ground cumin (2 tsp): Adds an earthy, slightly smoky depth that makes the stew taste like it came from a real Texas kitchen.
• Smoked paprika (1 tsp): A tiny amount goes a long way toward giving you that outdoor campfire quality even though you are standing at your stove.
• Dried oregano (1 tsp): Rounds out the spice blend with a faint herbal brightness. Mexican oregano is ideal if you have it.
• Cayenne pepper (half tsp, optional): This is your heat dial. Start with less and add more at the end if you want it feistier.
• Salt (1 and a half tsp): Kosher salt is what I use. You will taste and adjust at the end anyway.
• Black pepper (1 tsp): Freshly cracked is always better and adds a gentle aromatic bite.
• Tomato paste (2 tbsp): Concentrated umami that deepens the color and gives the broth something to cling to.
• Crushed tomatoes (1 can, 28 oz): Forms the saucy foundation of the whole stew. San Marzano tomatoes are worth the splurge here.
• Beef broth (2 cups): Low sodium lets you control the saltiness. A splash of dark beer in place of some broth is a glorious variation.
• Kidney beans (1 can, 15 oz, drained and rinsed): Creamy and substantial, they hold their shape through the long simmer.
• Black beans (1 can, 15 oz, drained and rinsed): Their slightly earthy flavor plays beautifully off the chili spices.
• Worcestershire sauce (1 tbsp): The secret depth builder that most people never guess is in there.

Instructions

Sear the beef golden:

Heat olive oil in a large Dutch oven over medium high heat. Add beef cubes in single layer batches and let them develop a deep brown crust on all sides before transferring to a plate. Do not crowd the pot or they will steam instead of sear and you will lose all that wonderful flavor.

Build the vegetable base:

In the same pot with those beautiful beef drippings, toss in the onion, both bell peppers, and jalapeño. Saute for about 5 minutes until everything softens and your kitchen smells incredible. Stir in the garlic and cook just one minute more until fragrant.

Toast the spices:

Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper all at once. Stir constantly for about a minute until the paste darkens and the spices smell deeply toasted and fragrant. This step is what separates okay chili from unforgettable chili.

Bring it all together:

Return the browned beef and any juices from the plate back into the pot. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce and stir to combine everything. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Let time do the work:

Cover the pot, reduce heat to low, and let it simmer for 90 minutes. Stir every 20 minutes or so to make sure nothing sticks. The beef will transform from chewy to meltingly tender during this patient wait.

Add beans and thicken:

Stir in both cans of drained beans and simmer uncovered for 20 to 30 more minutes. The liquid will reduce and thicken into a gorgeous, spoonable consistency that coats every bite.

Taste, adjust, and serve:

Taste the stew and add more salt or spice if it needs it. Ladle into deep bowls and top with whatever makes you happy, whether that is cilantro, sour cream, shredded cheese, or all three.

Save

There is something about ladling a steaming bowl of this stew into someones hands on a freezing evening that feels like a small act of care. It is the kind of food that makes people sit down and stay a while.

How to Store and Reheat

Let the stew cool completely before transferring it to airtight containers. It keeps in the refrigerator for up to four days and the flavor genuinely improves overnight as the spices continue to meld. For longer storage, freeze portions for up to three months and thaw overnight in the fridge before reheating gently on the stove.

What to Serve Alongside

Cornbread is the classic answer and honestly hard to beat for soaking up that thick broth. A simple green salad with a lime vinaigrette cuts through the richness beautifully. Tortilla chips, steamed rice, or even a slice of crusty bread all work when you just need something sturdy to deliver stew from bowl to mouth.

Making It Your Own

This recipe is endlessly adaptable once you understand the basic structure. Swap sweet potatoes for beans to keep it lower carb, or throw in a handful of frozen corn at the end for pops of sweetness. Trust your instincts and taste as you go.

• A splash of dark beer or espresso in place of some broth adds an incredible layer of richness.
• If you like it smokier, double the smoked paprika or add a chopped chipotle pepper in adobo.
• Always make a little more than you think you need because people will want seconds.

Save

Some recipes are just dinner, but this one is the reason people linger at the table long after the bowls are empty. Keep it in your back pocket for every cold night and every friend who needs feeding.

Recipe FAQs

→ What cut of beef works best for this chili stew?

Beef chuck is ideal because it becomes tender and flavorful during the long simmer. You can also use beef brisket or bottom round as alternatives.

→ Can I make this chili stew in a slow cooker?

Yes. Sear the beef and sauté the vegetables first for best flavor, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 4–5 hours until the beef is tender.

→ How spicy is this beefy chili stew?

The heat level is moderate. The jalapeño and cayenne pepper are optional, so you can adjust the spice to your preference by adding more or less of each.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors deepen overnight, making leftovers even more delicious.

→ Can I freeze this chili stew?

Absolutely. Let it cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I serve with beefy chili stew?

Cornbread, steamed rice, tortilla chips, or crusty bread all pair wonderfully. Top individual bowls with sour cream, shredded cheese, diced avocado, or fresh cilantro.