beef stew chili recipe

Written ByJenny Smyth Posted on
beef stew chili recipe
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The Best beef stew chili recipe

I’ve been making this beef stew chili recipe for years, and it’s always a hit with my family. My kids love it because it’s hearty and filling, and my husband loves it because it’s easy to make and feeds a crowd.

I love it because it’s a great way to use up leftover beef and vegetables, and it’s perfect for a weeknight dinner or a special occasion. This recipe is a classic comfort food dish that’s been around for generations, and it’s easy to see why – the combination of tender beef, flavorful chili sauce, and savory vegetables is unbeatable.

Plus, it’s incredibly easy to make, which is why I love it so much. Simply brown some beef in a pot, add in some onions and garlic, then pour in some canned tomatoes and chili sauce.

Let it simmer all day until the flavors have melded together and the meat is tender. Serve it over mashed potatoes or with some crusty bread on the side, and you’ve got a meal that’ll satisfy even the pickiest of eaters.

I’ve made this recipe countless times, but I still get excited every time I take a bite – there’s just something about the combination of flavors that makes my heart happy. And the best part?

It’s one of those recipes that gets better with time, so feel free to make it ahead of time and reheat it when you’re ready. Whether you’re feeding a crowd or just need a quick dinner solution, this beef stew chili recipe is sure to become a staple in your household.

Beef Stew Chili

Beef Stew Chili

4.8 from 657 votes

A hearty fusion of beef stew and chili, combining tender chunks of beef with a rich, spiced tomato base. This one-pot meal is perfect for cold days, offering deep flavors from slow simmering.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chili Base

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper

For the Stew Vegetables

2 carrots, peeled and diced
2 celery stalks, diced
1 bell pepper, diced
2 cups peeled and diced potatoes (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2Add the beef cubes in a single layer, working in batches if needed, and brown on all sides for about 5 minutes total, until a deep brown crust forms.
3Remove the beef with a slotted spoon and set aside.
4Reduce heat to medium and add the diced onion, carrots, celery, and bell pepper.
5Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6 to 8 minutes.
6Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper, and cook for 1 minute until fragrant.
7Return the browned beef to the pot, then stir in the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, salt, and black pepper.
8Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally, until the beef is fork-tender.
9Add the kidney beans, pinto beans, and diced potatoes if using, and stir to combine.
10Continue to simmer uncovered for an additional 20 to 30 minutes, until the potatoes are tender and the chili has thickened to your liking.
11Taste and adjust seasoning with more salt or cayenne if desired.
12Remove the pot from the heat and let the chili rest for 5 minutes before serving.
13Ladle into bowls and garnish with shredded cheese, sour cream, or chopped cilantro as desired.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a thicker chili, mash some of the beans against the side of the pot before adding. This recipe can be made ahead and tastes even better the next day. Adjust the cayenne to control heat level.

Watch Video Of How Beef Stew Chili Works

This beef stew chili recipe is truly one of my go-to meals for any occasion – whether I’m feeding my family on a weeknight or hosting a big gathering on the weekends.

And one of my favorite things about this recipe is how versatile it is – whether you’re serving individual portions at home or feeding a crowd at an event, this hearty stew will always be a hit.

Plus, with leftovers stored properly in an air-tight container in the fridge or freezer, you can enjoy this comforting meal for days to come.

❓ Frequently Asked Questions About Beef Stew Chili

Q: What kind of beef should I use in this recipe?

A: You can use any type of beef you like in this recipe – ground beef works well if you want to make it more quickly, while larger chunks of beef are perfect if you want to create a more hearty stew. Just be sure to cut the beef into bite-sized pieces before browning it in the pot.

Q: Can I make this recipe in advance? A: Yes – this recipe is perfect for making ahead of time because the flavors will meld together even more as the dish sits. Simply brown the beef and cook the vegetables before refrigerating or freezing the mixture until you’re ready to serve.

Q: How do I thicken up this stew if it becomes too liquidy? A: If your stew becomes too liquidy after cooking, don’t worry – there are plenty of ways to thicken it up! Try adding in some cornstarch or flour to help absorb excess moisture, or simply simmer the mixture for another 10-15 minutes until the liquid has evaporated.

Q: Can I substitute other types of protein in this recipe? A: Of course – while ground beef is traditional in this recipe, you can easily substitute chicken or turkey for a leaner alternative. Just be sure to adjust cooking times accordingly based on the type of protein you choose.

Q: How long does this recipe take to cook? A: This recipe is one of those rare beasts that actually gets better with time – simply let it simmer all day until the flavors have melded together and the meat is tender. You can also make individual portions in advance if you’re short on time.

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