Chunky Beef Chili
Get ready to savor every hearty spoonful of this chunky beef chili, a soul-warming classic crafted with tender, slow-simmered beef chuck and a medley of bold, smoky spices. Perfect for cozy family dinners or game-day gatherings, this recipe combines rich beef broth, vibrant bell peppers, and a double hit of beans—kidney and black—for a protein-packed, flavor-loaded dish. The chili’s robust tomato base is infused with chili powder, cumin, and a touch of cayenne for optional heat, creating layers of depth in every bite. Easy to customize with garnishes like fresh cilantro, shredded cheddar cheese, or a cooling dollop of sour cream, this one-pot wonder takes just 20 minutes of prep and rewards you with irresistibly tender results after a slow, two-hour simmer. Whether served with warm cornbread or over rice, this chunky beef chili is comfort food at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 tablespoons Tomato paste
- 28 ounces Diced tomatoes (canned, with juices)
- 2 cups Beef broth
- 15 ounces Kidney beans (canned, drained and rinsed)
- 15 ounces Black beans (canned, drained and rinsed)
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 1 cup Sour cream (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper, then sear them in batches until browned on all sides. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Lower the heat to medium and sauté the onion for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for an additional 3-4 minutes until the vegetables begin to soften.
Add the tomato paste and stir well to coat the vegetables. Let cook for 1 minute to deepen the flavor.
Return the browned beef to the pot. Add the diced tomatoes (with their juices), beef broth, chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), and an additional pinch of salt.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 90 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
Add the drained and rinsed kidney beans and black beans to the pot. Simmer uncovered for another 20-30 minutes to thicken the chili.
Taste and adjust seasonings as needed. Add more salt, pepper, or spices to suit your preferences.
Serve hot and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.6 g | 376% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 8498 mg | 369% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 52.9 g | ||
| Protein | 267.9 g | 536% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1816 mg | 140% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 8430 mg | 179% | |
*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.
