Hearty Beefy Chili Stew (Print Version)

Tender beef, beans, and veggies simmered in a bold, spicy chili sauce—a hearty one-pot comfort meal.

# What You'll 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 the beef cubes in batches and brown on all sides. Remove and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5 to 7 minutes until the 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 the diced tomatoes and beef broth, then bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
06 - Add the kidney beans and black beans. Continue simmering uncovered for 20 to 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 Advice:

01 -
  • The broth thickens naturally as the beef breaks down, so you never need a slurry or any fancy thickening trick.
  • It reheats even better the next day when the spices have had time to settle into every bite.
02 -
  • Do not rush the browning step because under seared beef will leave the broth tasting flat and one dimensional no matter how long you simmer it.
  • I once tried to skip the uncovered simmer at the end and ended up with something closer to beef soup, which was still edible but definitely not the thick stew I was after.
03 -
  • Pat the beef completely dry with paper towels before searing because any surface moisture will cause steaming instead of browning and you will lose that critical crust.
  • A tablespoon of apple cider vinegar stirred in at the very end brightens the whole pot and makes every flavor taste more defined.

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