Hearty Beefy Chili Stew (Print Version)
Tender beef, beans, and vegetables simmered in a rich, spicy chili sauce for a hearty, warming 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 and 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 a single layer, working in batches if needed, and brown on all sides until a deep crust forms. Remove the beef and set aside on a plate.
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 the onion is translucent.
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 and any accumulated juices 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 to prevent sticking, 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 Advice:
01 -
- The broth thickens naturally as the beef breaks down, no flour or thickeners needed, so every spoonful is rich and gluten free without trying.
- Leftovers taste even better the next day, making this the rare stew that rewards your patience twice.
02 -
- Do not rush the browning step because under seared beef will taste boiled instead of rich and complex.
- Adding beans too early causes them to break down into mush, so always wait until the final thirty minutes.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Toast your chili powder in a dry skillet for thirty seconds before adding it to wake up oils that have gone dormant in the jar.