Beefy Chili Stew (Printable View)
Tender beef, beans, and veggies simmered in spicy chili sauce for a hearty, warming 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 Steps:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, browning on all sides. Remove browned beef and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5-7 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 20-30 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 tastes like it simmered all day but you only need about twenty minutes of hands on work.
- It freezes beautifully, so you can double the batch and have dinner ready for three separate nights.
- Smoked paprika and a good hit of chili powder give it depth without setting your mouth on fire.
02 -
- Do not rush the browning step because a proper sear on the beef creates a layer of flavor you cannot add later.
- Underseasoning at the spice stage is the most common mistake, then people wonder why their chili tastes flat at the end.
03 -
- Let the stew rest for ten minutes off the heat before serving because the broth thickens slightly and the flavors sharpen as it cools just a bit.
- Toast your chili powder in a dry pan for thirty seconds before adding it to bloom even more flavor out of the same amount of spice.