Stew Meat Chili
Sink your spoon into a hearty bowl of Stew Meat Chili, a robust and comforting take on the classic chili recipe. Featuring tender chunks of seared stew beef simmered low and slow in a savory medley of smoky spices, tomatoes, beans, and broth, this dish is perfect for chilly evenings or game-day feasts. The depth of flavor is enhanced by aromatic garlic, diced onions, and just a hint of cayenne for those who like a little heat. With a prep time of just 15 minutes and a slow-cook finish that melds all the ingredients into chili perfection, this recipe is both satisfying and easy to make. Serve it piping hot with your favorite toppings, such as fresh cilantro, shredded cheddar, or a dollop of sour cream, for a customizable meal the whole family will love. Perfect for meal prep or feeding a crowd, this stew meat chili recipe is a must-try for anyone craving a bold and hearty dinner option.
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Recipe Information
Ingredients
- 2 pounds stew meat (beef)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 28 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish, optional)
- 1 cup shredded cheddar cheese (optional)
- 0.5 cup sour cream (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the stew meat with salt and black pepper. Add the meat to the pot in batches, cooking until browned on all sides (approximately 5-7 minutes per batch). Remove the browned meat and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Return the browned stew meat to the pot along with the canned diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Add the drained and rinsed kidney beans and black beans to the pot. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using).
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and allow the chili to cook gently for 1 to 1.5 hours, stirring occasionally. The meat should become tender, and the flavors will meld together.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
4342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.4 g | 351% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 8452 mg | 367% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 43.0 g | ||
| Protein | 271.9 g | 544% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1672 mg | 129% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 7769 mg | 165% | |
*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.
