Beefy Chili Stew (Printer-Friendly)
Tender beef, beans, and veggies simmered in a rich spicy chili sauce for a 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 & 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 beef cubes and brown on all sides, working in batches if necessary. Remove and set aside.
02 - Add onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5-7 minutes until vegetables are softened.
03 - Stir in 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 diced tomatoes and beef broth. Bring to a simmer.
05 - Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
06 - Add kidney beans and black beans. Continue to simmer, 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 thickens naturally as the beef breaks down, so there is no need for flour or any weird thickeners, which also keeps it completely gluten free.
- It tastes even better the next day, making it the rare dish that rewards you for forgetting about it in the fridge.
- You probably have most of the spices already sitting in your cabinet waiting to be used.
02 -
- Do not rush the sear on the beef because that golden crust is where half the flavor lives, and if you crowd the pot the meat will steam instead of brown and you will wonder why it tastes flat.
- Simmering uncovered for the final thirty minutes is what concentrates the broth into something that coats a spoon, so resist the urge to keep the lid on the whole time.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust and wet meat will just boil in its own juices.
- Toast your chili powder in a dry skillet for thirty seconds before adding it to the pot and you will unlock a deeper, almost chocolatey flavor that most people never bother with.