Beefy Chili Stew (Printable version)

Hearty stew with tender beef, beans, and bold chili flavors for cold nights.

# What you'll 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 - 1½ tsp salt
13 - 1 tsp black pepper

→ Pantry Staples

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

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes in batches, searing until deeply 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 until fragrant.
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 and bloom their flavors.
04 - Return browned beef to the pot. Add crushed tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
05 - Cover and simmer over low heat for 90 minutes, stirring occasionally, until beef is fork-tender.
06 - Add drained kidney beans and black beans. Simmer uncovered for 20–30 minutes to thicken the stew and allow flavors to meld together.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, sour cream, or shredded cheese if desired.

# Expert Advice:

01 -
  • It tastes like it simmered all day but only asks for twenty minutes of your actual attention.
  • The beef gets so tender it barely needs chewing, and the broth thickens into something you will want to eat with a spoon straight from the pot.
02 -
  • Do not rush the sear on the beef because pale gray cubes will give you a thin tasting stew no matter how long you simmer it.
  • Leftovers are genuinely better the next day because the spices settle and the broth thickens into something almost sauce like.
03 -
  • Pat the beef completely dry before searing because moisture is the enemy of a good crust and a good crust is the foundation of a great stew.
  • Let the stew rest for at least fifteen minutes off the heat before serving because the flavors marry and the temperature becomes something you can actually enjoy rather than gulp.

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