Hearty Beefy Chili Stew (Printer-friendly)

Tender beef, beans, and veggies simmered in a rich, spicy chili sauce for a hearty 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

# How to Make It:

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 the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5-7 minutes until vegetables are softened.
03 - Stir in the 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 -
  • The broth alone is worth the wait, deep and earthy with just enough heat to make your nose run in the best way.
  • It practically begs to be made ahead, tasting even better the next day when the spices have had time to party together overnight.
  • You get the comfort of chili and the satisfaction of a proper stew without having to choose between them.
02 -
  • Do not rush the searing step because that caramelized crust is where half the depth of flavor comes from, and pale beef will give you a flat tasting stew.
  • If the broth seems thin after the full simmer time, just let it go another ten minutes uncovered and it will concentrate beautifully on its own.
03 -
  • Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust and wet meat will steam instead of brown.
  • Toast your chili powder in a dry skillet for thirty seconds before using it, and you will unlock a depth of flavor that raw spice simply cannot match.

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