Chili Beef Stew
Warm up any day with this hearty and flavorful Chili Beef Stew—an irresistible fusion of classic beef stew and chili spices. Tender cubes of beef chuck are seared to perfection, then simmered with a rich blend of beef broth, diced tomatoes, and smoky seasonings like chili powder, cumin, and smoked paprika. Red kidney beans and black beans add a satisfying heartiness, while fresh cilantro offers a vibrant finishing touch. This one-pot wonder is slow-cooked to perfection, creating a melt-in-your-mouth texture and deep, savory flavor. Ideal for cozy family dinners or meal prepping, serve it with crusty bread or over fluffy rice for a comforting dish that’s sure to impress. Perfect for cold weather or anytime you’re craving a stick-to-your-ribs meal!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 cups beef broth
- 14.5 ounces diced tomatoes, with juices
- 2 tablespoons tomato paste
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with a pinch of salt and black pepper. Working in batches, brown the beef on all sides for about 4-5 minutes per batch. Remove the browned beef and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 3-4 minutes or until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot. Add the beef broth, diced tomatoes with their juices, and tomato paste. Stir well to combine.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add the bay leaves.
Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours, or until the beef is tender.
After 1.5 hours, stir in the kidney beans and black beans. Continue cooking uncovered for 15 minutes to allow the flavors to meld and the stew to thicken slightly.
Remove the bay leaves before serving.
Ladle the chili beef stew into bowls and garnish with fresh cilantro if desired. Serve warm with crusty bread or over rice.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
