Hearty Beef Chili Stew (Printable Version)
A robust beef and bean chili simmered with aromatic spices, tomatoes, and bell peppers for a comforting one-pot 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)
→ Beans
07 - 1 can (14 oz) kidney beans, drained and rinsed
08 - 1 can (14 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) 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)
→ Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sour cream
21 - Grated cheddar cheese
22 - Diced avocado
# How To Make It:
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 to the pot, breaking it apart with a wooden spoon. Cook until fully browned, 6 to 8 minutes. Drain off any excess fat if necessary.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Cook for 3 minutes, allowing the vegetables to soften slightly.
04 - Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to coat the meat and vegetables evenly with the spice blend.
05 - Stir 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 rolling boil.
06 - Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally. Remove the lid for the last 15 minutes if a thicker consistency is desired.
07 - Taste the chili and adjust the seasoning as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, cheddar cheese, or diced avocado as desired.
# Helpful Hints:
01 -
- The spice blend is layered so you get depth without needing a single specialty ingredient or a trip to a fancy store.
- It reheats beautifully and actually tastes better on day two, which makes it the most cooperative leftover in your fridge.
- Feeds a crowd with almost zero hands on effort once everything is in the pot.
02 -
- Do not rush the simmer because that single hour transforms raw spice flavors into something mellow and deeply integrated.
- Rinsing the beans thoroughly under cold water removes the canned taste and prevents a gummy texture in the broth.
- If the chili tastes flat at the end, a small splash of vinegar or a squeeze of lime juice can wake up every flavor instantly.
03 -
- Toast your spices in the dry pot for 30 seconds before adding any liquid and you will unlock a layer of flavor that most home cooks miss entirely.
- Make the chili a day ahead of when you plan to serve it because the overnight rest does more for the flavor than any technique you could add.