Beefy Chili Stew (Printable version)
Hearty stew with tender beef, beans, and vegetables in a rich, spicy chili sauce.
# 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, 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:
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 the onion, green bell pepper, carrots, and garlic to the pot. Sauté for 5-7 minutes until 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 simmering uncovered for 20-30 minutes until the stew thickens and beef is tender.
07 - Taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro, sour cream, or shredded cheese if desired.
# Expert Advice:
01 -
- The broth tastes like it took all day from a grandmother's kitchen, but most of the work happens in the first twenty minutes.
- It freezes beautifully, so you can stash away a few portions and feel like a genius on a night when cooking is the last thing you want to do.
02 -
- Do not rush the browning step, because that caramelized crust on the beef is where a huge portion of the stew's deep flavor comes from.
- If the broth tastes flat at the end, a small splash of vinegar or a squeeze of lime juice can wake it up instantly.
03 -
- Pat the beef completely dry with paper towels before searing, because any surface moisture will cause it to steam rather than brown.
- A pinch of cinnamon added with the chili powder sounds odd but adds a warmth and complexity that will have people asking what your secret ingredient is.