Beefy Chili Stew (Print)
Tender beef and beans simmered in a smoky, bold chili-spiced tomato broth for a comforting cold-weather meal.
# 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
# How to Make:
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 Advice:
01 -
- The beef literally falls apart and the broth thickens into this rich, velvety sauce that soaks into everything it touches.
- It feeds a crowd effortlessly and somehow tastes even more incredible the next day straight from the fridge.
02 -
- Do not rush the searing step. Pale gray beef will never develop the deep flavor that makes this stew memorable.
- I once tried skipping the uncovered reduction at the end and ended up with something closer to soup than stew. That last 20 minutes uncovered is what transforms the texture completely.
03 -
- Pat the beef completely dry with paper towels before searing. Wet meat steams instead of browning and you will never get that gorgeous crust.
- Make this a day ahead of when you actually need it. Every single time I have served it the next day, someone has told me it is the best chili stew they have ever had.