Beefy Chili Stew (Printable)
Tender beef, beans, and bold chili flavors simmered into a hearty, comforting stew for cold nights.
# What You'll Need:
→ Meats
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
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 salt
13 - 1 tsp black pepper
→ Pantry Staples & 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 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 until fragrant.
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 and bloom their flavors.
04 - Return browned beef to the pot. Add crushed tomatoes, beef broth, and Worcestershire sauce. Stir to combine and bring to a simmer.
05 - Cover and simmer over low heat for 90 minutes, stirring occasionally, until beef is fork-tender.
06 - Add drained kidney beans and black beans. Simmer uncovered for 20–30 minutes to thicken the stew and allow flavors to meld together.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, sour cream, or shredded cheese if desired.
# Expert Advice:
01 -
- The beef literally falls apart after simmering, and you will catch yourself fishing pieces out of the pot before serving.
- It feeds a crowd effortlessly and reheats even better the next day, making it the most practical comfort food in my rotation.
02 -
- Do not rush the searing step because those browned bits on the bottom of the pot are where half the flavor lives, and skipping it leaves you with flat tasting stew.
- If the stew looks too thin after the full simmer time, just let it go another ten minutes uncovered and it will pull together beautifully.
03 -
- Pat the beef completely dry with paper towels before searing because any moisture on the surface will steam the meat instead of browning it, and you will lose that crucial crust.
- A tablespoon of cornmeal stirred in during the last ten minutes of simmering gives the broth a silky thickness and a subtle toasted corn flavor that pairs perfectly with the chili spices.