Oh my goodness, folks, get ready for the coziest bowl of chili you’ll ever taste! Our stew beef chili is packed with flavor, tender chunks of meat, and that perfect kick of spice that’ll warm you from the inside out. Perfect for game day, family dinners, or just when you need a big hug in a bowl.
Why This Recipe Works
- Using stew beef instead of ground meat creates incredible texture with tender, bite-sized pieces that hold up beautifully during the long simmering process, giving you a chili that’s hearty and satisfying in every spoonful.
- The combination of chili powder, cumin, and a touch of cocoa powder creates a deep, complex flavor profile that develops beautifully over the cooking time, resulting in a rich, multi-layered taste experience.
- Simmering for at least 90 minutes allows the collagen in the stew beef to break down completely, transforming tough cuts into melt-in-your-mouth tender morsels while the flavors meld together perfectly.
- Adding both kidney beans and black beans provides different textures and nutritional benefits, making this chili not only delicious but also packed with protein and fiber for a complete meal.
- The optional beer addition (or beef broth alternative) adds another dimension of flavor that complements the beef beautifully, creating a robust base that makes this chili stand out from ordinary recipes.
Ingredients
- 2 pounds stew beef, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 bell peppers (any color), diced
- 2 jalapeños, seeded and minced (adjust for heat preference)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 tablespoon unsweetened cocoa powder
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups beef broth
- 1 bottle (12 ounces) dark beer or additional beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, diced avocado
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or sturdy spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Can opener
- Ladle for serving
Instructions
Prepare and Brown the Beef
Pat the stew beef cubes completely dry with paper towels – this is crucial for getting that beautiful brown crust instead of steaming the meat. Season generously with salt and pepper on all sides. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until shimmering hot, about 2-3 minutes. Working in batches to avoid overcrowding, add the beef cubes in a single layer and sear until deeply browned on all sides, about 4-5 minutes per batch. Don’t rush this step – that browned fond on the bottom of the pot is pure flavor gold! Transfer the browned beef to a plate and set aside, leaving those delicious browned bits in the pot.
Sauté the Aromatics and Vegetables
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant – be careful not to burn it! Toss in the diced bell peppers and minced jalapeños, cooking until they begin to soften, about 4-5 minutes. The vegetables should release their natural sugars and start to caramelize slightly, creating a wonderful flavor base for your chili. This step builds layers of flavor that will meld beautifully with the beef during the long simmer.
Bloom the Spices and Build the Base
Push the vegetables to the sides of the pot and add the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) to the center. Toast the spices for about 1 minute, stirring constantly, until they become fragrant – this blooming process intensifies their flavors dramatically. Stir in the cocoa powder and tomato paste, cooking for another minute until the paste darkens slightly. Add the crushed tomatoes, beef broth, and beer (or additional broth), scraping up all those browned bits from the bottom of the pot – this is where the magic happens! Return the browned beef and any accumulated juices to the pot.
Simmer to Perfection
Bring the chili to a gentle boil, then immediately reduce the heat to low and cover with a lid slightly ajar to allow some steam to escape. Simmer for at least 90 minutes, stirring occasionally, until the beef is fork-tender and the flavors have melded together beautifully. After the first hour, add the drained and rinsed kidney beans and black beans. Continue simmering for another 30 minutes – the beans will absorb the flavors without becoming mushy. The chili should thicken considerably during this time, with the liquid reducing by about one-third. Taste and adjust seasoning with salt and pepper as needed.
Final Adjustments and Serving
Remove the bay leaves and discard them. If the chili is too thick for your liking, you can add a splash more beef broth or water to reach your desired consistency. For an even thicker chili, you can simmer uncovered for the last 15-20 minutes. Let the chili rest off the heat for about 10 minutes before serving – this allows the flavors to settle and the temperature to become perfect for eating. Ladle into bowls and top with your favorite garnishes like shredded cheese, a dollop of sour cream, chopped green onions, fresh cilantro, or diced avocado. Serve immediately with cornbread, tortilla chips, or over rice for a complete meal.
Tips and Tricks
For the absolute best flavor development, consider making this chili a day ahead – the flavors continue to meld and intensify overnight in the refrigerator, resulting in an even more delicious dish when reheated. When reheating, do so gently over low heat to prevent the beans from breaking down too much. If you’re short on time, you can use a pressure cooker or Instant Pot – brown the beef using the sauté function, then add all ingredients except the beans, pressure cook on high for 35 minutes with natural release, then stir in the beans and simmer for 10 minutes uncovered. For extra depth of flavor, try adding a tablespoon of Worcestershire sauce or a teaspoon of fish sauce – these umami boosters work wonders without making the chili taste fishy. If you prefer a smoother chili, you can use an immersion blender to partially puree some of the mixture before adding the beans, creating a thicker base with chunks of beef still intact. For those who like smoky flavor without heat, try adding a chipotle pepper in adobo sauce (minced) instead of regular chili powder – start with one pepper and adjust to taste. When storing leftovers, make sure the chili cools completely before refrigerating in airtight containers – it will keep for up to 4 days and freezes beautifully for up to 3 months. To freeze, portion into freezer-safe containers, leaving about an inch of headspace for expansion, and thaw overnight in the refrigerator before reheating. If your chili turns out too spicy, stir in a tablespoon of brown sugar or a squeeze of lime juice to balance the heat – dairy toppings like sour cream or cheese also help cool things down. For a richer texture, you can stir in a tablespoon of masa harina (corn flour) mixed with water during the last 15 minutes of cooking – this acts as a natural thickener and adds authentic flavor.
Recipe Variations
- For a white chicken chili variation, substitute the stew beef with 2 pounds of boneless, skinless chicken thighs (cut into chunks), use white beans instead of kidney and black beans, replace the tomatoes with 2 cups of chicken broth and 1 cup of salsa verde, and use cumin, oregano, and a touch of coriander as your primary spices. Top with Monterey Jack cheese and avocado for a completely different but equally delicious chili experience.
- Create a vegetarian version by omitting the beef and using 2 additional cans of beans (such as pinto and great northern), adding 2 cups of chopped mushrooms for meaty texture, and using vegetable broth instead of beef broth. Increase the spices slightly to compensate for the missing beef flavor, and consider adding a tablespoon of soy sauce for umami depth.
- For a Texas-style chili (no beans variation), omit the beans entirely and increase the stew beef to 3 pounds. Use 3-4 tablespoons of chili powder and add 2-3 dried ancho chilies (toasted, seeded, and soaked in hot water then pureed) for authentic flavor. Serve with saltine crackers or cornbread for a traditional experience.
- Make a Cincinnati-style chili by adding 1 teaspoon each of cinnamon, allspice, and cloves to the spice mix, reducing the chili powder to 1 tablespoon, and serving over spaghetti with a mountain of shredded cheddar cheese on top. This sweet-spicy variation is perfect for those who enjoy unexpected flavor combinations.
- For a green chili variation, use pork stew meat instead of beef, replace the crushed tomatoes with 2 cups of green enchilada sauce and 1 cup of roasted green chilies (chopped), and use cilantro and lime as primary garnishes. This lighter, brighter version is excellent for summer months or when you want something different from traditional red chili.
Frequently Asked Questions
Can I use a different cut of beef instead of stew beef?
Absolutely! While stew beef is convenient because it’s already cut, you can certainly use other cuts. Chuck roast is excellent – just cut it into 1-inch cubes yourself. Brisket also works wonderfully for chili, though it may require longer cooking time to become tender. Avoid lean cuts like sirloin or round steak as they can become tough during the long cooking process. The key is using a cut with good marbling and collagen that will break down into tenderness during simmering. Whatever cut you choose, make sure to trim excess fat but don’t remove it all – that fat equals flavor!
How can I make this chili less spicy for kids or sensitive palates?
Great question! Start by omitting the jalapeños and cayenne pepper entirely. You can also reduce the amount of chili powder by half and add more after cooking if needed. Serve with plenty of cooling toppings like sour cream, cheese, and avocado which help mitigate heat. If the chili still seems too spicy after cooking, stir in a tablespoon of brown sugar or honey – the sweetness balances the heat beautifully. Another trick is to add a can of drained corn or some diced potatoes during the last 30 minutes of cooking – these starchy additions absorb some of the spiciness while adding texture.
Can I make this recipe in a slow cooker instead of on the stove?
You sure can! Brown the beef and sauté the vegetables as directed in steps 1 and 2, then transfer everything to your slow cooker along with the remaining ingredients except the beans. Cook on low for 6-8 hours or high for 3-4 hours, adding the beans during the last hour of cooking. The slow cooker method yields incredibly tender beef but may result in a slightly thinner chili – if it’s too thin, remove the lid for the last 30 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end.
Why do you add cocoa powder to chili?
The cocoa powder might seem unusual, but it’s a secret weapon for depth of flavor! Unsweetened cocoa adds richness and complexity without making the chili taste chocolatey. It enhances the other spices and helps balance the acidity from the tomatoes. Think of it like adding coffee to chocolate cake – it intensifies the chocolate flavor rather than making it taste like coffee. If you’re skeptical, try making half the batch with and without – I guarantee you’ll prefer the version with cocoa! You can also use a square of dark chocolate if you don’t have cocoa powder.
How long will leftovers keep, and can I freeze this chili?
This chili keeps beautifully! Store cooled leftovers in airtight containers in the refrigerator for up to 4 days – it actually tastes better the next day as flavors continue to meld. For freezing, portion into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space for expansion. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water when reheating as it tends to thicken upon standing.
Summary
This hearty stew beef chili combines tender meat, robust spices, and simple techniques for the ultimate comfort food. Perfect for feeding a crowd or meal prepping, it’s customizable, freezer-friendly, and guaranteed to become a family favorite. Don’t forget the cornbread!