Beefy Chili Stew (Printable Version)
Tender beef, beans, and vegetables simmered in a rich, 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
# Method:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in a single layer, working in batches if needed, and brown on all sides until deeply seared. Remove the beef and set aside.
02 - Add the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
03 - Stir in the tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
04 - Return the browned beef to the pot. Pour in the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer.
05 - Reduce the heat to low, cover the pot, and cook for 1 hour, stirring occasionally, until the beef begins to become tender.
06 - Stir in the drained kidney beans and black beans. Continue simmering uncovered for 20 to 30 minutes until the stew has thickened and the beef is fork-tender.
07 - Taste the stew and adjust salt, pepper, and cayenne as desired. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Tricks:
01 -
- The broth thickens naturally as the beef breaks down, so you never need a slurry or any filler to get that hearty, spoon coating texture.
- It reheats even better the next day, which means one pot can carry you through an entire weekend of leftovers without getting boring.
02 -
- If you rush the sear and crowd the pan, the beef steams instead of browning and you lose the deep caramelized flavor that makes the broth exceptional.
- Adding the beans too early causes them to break apart and turn mushy, so always wait until the final thirty minutes.
03 -
- Taste the broth before adding the beans because the salt level will concentrate as the stew reduces, and it is much harder to fix an oversalted pot after the fact.
- A square of dark chocolate stirred in during the last ten minutes adds a velvet richness that nobody will identify but everyone will notice.