Beefy Chili Stew (Printable)
Tender beef and beans simmered in a rich, spiced tomato broth for a hearty comfort meal.
# What You’ll Need:
→ 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 pepper, seeded and minced (optional)
→ Spices and 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 - 1 ½ tsp kosher salt
13 - 1 tsp black pepper
→ Pantry Staples and 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
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the beef cubes and sear until deeply browned on all sides, approximately 3 to 4 minutes per batch. Transfer the browned beef to a plate and set aside.
02 - In the same pot, add the chopped onion, diced bell peppers, and minced jalapeño. Sauté for 4 to 5 minutes until the vegetables have softened and the onions turn translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the pot. Stir constantly and cook for 1 minute to toast the spices and deepen their flavor.
04 - Return the seared beef and any accumulated juices back to the pot. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir to combine and bring the mixture to a gentle simmer.
05 - Cover the pot with a lid and reduce the heat to low. Simmer for 90 minutes, stirring occasionally to prevent sticking, until the beef is fork-tender and the flavors have melded.
06 - Stir in the drained kidney beans and black beans. Remove the lid and continue simmering uncovered for 20 to 30 minutes, allowing the stew to thicken and the bean flavors to integrate.
07 - Taste the stew and adjust seasoning with additional salt, pepper, or chili powder as desired. Ladle into bowls and serve hot. Garnish with fresh cilantro, sour cream, or shredded cheese if desired. Pairs well with cornbread, steamed rice, or tortilla chips.
# Expert Advice:
01 -
- The beef gets so tender it barely needs chewing, and the broth thickens into this rich, spoon coating gravy that makes cornbread mandatory.
- It feeds a crowd effortlessly and honestly tastes even better when you reheat it the next day, which means leftovers are something you will actually look forward to.
02 -
- Pat the beef completely dry before searing because any surface moisture will prevent a proper crust from forming and you will end up boiling the meat instead.
- Toasting the spices for that one minute before adding liquid is the single step that transforms this from a bland soup into something with real depth and complexity.
03 -
- The stew will look slightly soupy right after adding the beans but trust the process and let it simmer uncovered until it reaches that perfect thick, gravy consistency.
- Make this a day ahead of when you plan to serve it because the flavors settle and deepen overnight in a way that no amount of extra seasoning can replicate fresh.