Hearty Beefy Chili Stew (Printable)

Tender beef, beans, and bold chili spices slow-simmered into a hearty, comforting stew.

# What You'll Need:

→ Beef

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 and Seasonings

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 and 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

# Directions:

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 until fragrant.
03 - Add tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly to bloom the spices and deepen their flavor.
04 - Return the browned beef to the pot. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir to combine and bring to a gentle simmer.
05 - Cover the pot and simmer over low heat for 90 minutes, stirring occasionally, until the beef is fork-tender and the flavors have melded.
06 - Stir in the drained kidney beans and black beans. Simmer uncovered for 20–30 minutes to thicken the stew and allow the beans to absorb the surrounding flavors.
07 - Taste and adjust seasoning with additional salt or chili powder as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, or shredded cheese if desired.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after its slow simmer, practically melting on your spoon
  • It makes enough for a crowd or excellent leftovers that actually improve overnight
  • The spice blend hits that perfect balance between bold comfort and gentle warmth
02 -
  • Searing the beef in batches prevents crowding the pot, which would steam the meat instead of browning it
  • The stew needs that final uncovered simmer time to thicken properly
  • Letting the stew rest off the heat for 15 minutes before serving makes the flavors even better
03 -
  • Cut the beef into slightly larger cubes than you think you need because they shrink as they cook
  • Taste the stew before salting at the end since both the broth and Worcestershire contribute sodium
  • If it gets too thick, thin it with water or broth rather than adding more salt

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