Pin It A hearty, robust stew featuring tender beef, beans, and warming spices perfect for cold winter nights.
This chili always reminds me of cozy evenings with family gathered around the table sharing stories and laughter.
Ingredients
- Meats: 2 lbs (900 g) beef chuck cut into 1/2-inch cubes, 2 tbsp olive oil
- Vegetables: 1 large onion finely chopped, 3 cloves garlic minced, 1 red bell pepper diced, 1 green bell pepper diced, 1 jalapeño seeded and minced (optional for extra heat)
- Canned Goods: 2 x 14 oz (400 g) cans diced tomatoes, 1 x 15 oz (425 g) can kidney beans drained and rinsed, 1 x 15 oz (425 g) can black beans drained and rinsed, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper (adjust to taste), 1 tsp salt, 1/2 tsp black pepper
- Liquids: 2 cups (480 ml) beef broth
- Optional Toppings: Sour cream, Shredded cheddar cheese, Chopped cilantro, Sliced green onions, Lime wedges
Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef and brown on all sides working in batches if necessary. Remove and set aside.
- Step 2:
- In the same pot add onions and cook for 3–4 minutes until softened. Add garlic bell peppers and jalapeño cook for another 3–4 minutes.
- Step 3:
- Stir in chili powder cumin paprika oregano cayenne salt and black pepper cook for 1 minute until fragrant.
- Step 4:
- Add tomato paste and cook for 1 minute stirring constantly.
- Step 5:
- Return browned beef to the pot. Add diced tomatoes (with juice) beef broth kidney beans and black beans. Stir well to combine.
- Step 6:
- Bring to a boil then reduce heat to low. Cover and simmer for 1 hour stirring occasionally.
- Step 7:
- Remove the lid and simmer uncovered for an additional 30 minutes or until the chili thickens and beef is tender.
- Step 8:
- Taste and adjust seasoning as desired. Serve hot with your choice of toppings.
Pin It Family loves gathering around for this chili on cold nights encouraging warm conversations and full bellies.
Required Tools
Large Dutch oven or heavy pot, Chefs knife, Cutting board, Wooden spoon, Ladle
Allergen Information
Contains None of the major allergens (milk eggs fish shellfish tree nuts peanuts wheat soy) unless toppings are used If using sour cream or cheese contains dairy Always check canned goods and toppings for hidden allergens
Nutritional Information
Calories 420 Total Fat 13 g Carbohydrates 33 g Protein 40 g (per serving without toppings)
Pin It 
This warming chili is perfect for sharing at family dinners or meal prepping for the week ahead.
Recipe Q&A
- → What cuts of beef work best for this stew?
Beef chuck cut into cubes is ideal due to its marbling and tenderness when slow-cooked.
- → Can I adjust the spiciness of the chili?
Yes, reduce or omit cayenne pepper and jalapeño to make it milder without losing flavor.
- → How long should the stew simmer for optimal tenderness?
Simmer uncovered for about 1 hour 30 minutes to achieve tender beef and thickened consistency.
- → What are some recommended toppings for serving?
Optional toppings include shredded cheddar cheese, sour cream, chopped cilantro, sliced green onions, and lime wedges.
- → Is this dish suitable for gluten-free diets?
Yes, it is gluten-free if served without bread or other gluten-containing sides.