Beefy Chili Stew (Printable)
Hearty slow-simmered stew with tender beef, beans, and bold chili spices in a rich tomato broth.
# What you 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
# Directions:
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.
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.
04 - Return browned beef to the pot. Add crushed tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer.
05 - Cover and simmer over low heat for 90 minutes, stirring occasionally, until beef is tender.
06 - Add drained beans. Simmer uncovered for 20–30 minutes to thicken the stew and allow flavors to meld.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- It has this magical quality of tasting like it simmered all day but honestly only asks for about twenty minutes of hands on work.
- The leftovers are so good that you might catch yourself eating them cold straight from the container at midnight.
02 -
- Do not rush the sear because browned beef equals layers of flavor that you simply cannot add later.
- Adding a splash of dark beer along with the broth was an accident that changed everything and now I never make it without.
03 -
- Pat the beef completely dry before searing because moisture is the enemy of a good crust and you deserve a good crust.
- Let the finished stew rest off the heat for ten minutes before serving because it thickens and the flavors settle into something remarkable.