Hearty Beef Chili Stew (Print Version)
Slow-simmered beef and bean chili with bold spices, tomatoes, and peppers for a comforting meal.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional, for heat)
→ Beans
07 - 1 (14 oz) can kidney beans, drained and rinsed
08 - 1 (14 oz) can black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 (28 oz) can diced tomatoes
10 - 2 tbsp tomato paste
11 - 1 cup beef broth
→ Spices
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sour cream
21 - Grated cheddar cheese
22 - Diced avocado
# Directions:
01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the ground beef, breaking it apart with a wooden spoon. Cook until evenly browned, approximately 6 to 8 minutes. Drain any excess fat if necessary.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Cook for 3 minutes until slightly softened.
04 - Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir thoroughly to coat the meat and vegetables evenly with the spice mixture.
05 - Mix in the tomato paste and cook for 1 minute. Pour in the diced tomatoes and beef broth, then add the drained kidney beans and black beans. Bring everything to a boil.
06 - Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid for the last 15 minutes if a thicker consistency is desired.
07 - Taste and adjust seasoning as needed. Ladle into bowls and serve hot with optional garnishes such as cilantro, sour cream, cheddar cheese, or diced avocado.
# Expert Tips:
01 -
- The spice blend hits every note without overpowering, which is harder to pull off than it sounds.
- It reheats beautifully the next day when the flavors have had time to settle and marry overnight.
- Feeds a crowd without requiring a grocery list longer than your arm.
02 -
- Do not skip the step where you bloom the spices in the hot fat because that thirty seconds is where the depth of flavor actually begins.
- Chili thickens considerably as it cools, so if it seems too liquid at serving time, wait twenty minutes and check again.
03 -
- Make the chili a day ahead and refrigerate it overnight because the flavor improves dramatically after resting.
- A square of dark chocolate stirred in during the last ten minutes of simmering adds richness without anyone guessing your secret.