🌶️ Hearty Chili Beef Stew Recipe
Author: Cee Gee
Nutrition Information
- Serves: 8
- Serving size: 340 to 450 g
- Calories: 380 – 450 kcal
- Fat: 15 g – 20 g
- Saturated fat: 6 g – 8 g
- Carbohydrates: 25 g – 35 g
- Sugar: 6 g – 9 g
- Sodium: 600 mg – 900 mg
- Fiber: 8 g – 10 g
- Protein: 40 g – 45 g
- Cholesterol: 45 to 75 mg
Recipe type: Stews
Cuisine: British
Prep time:
Cook time:
Total time:
This Chili Beef Stew is a deeply comforting and robust dish that combines the tender, slow-cooked succulence of beef stew with the rich, complex spicing of chillies . By searing the beef first to build a foundational flavour and then simmering it for hours in a sauce built from aromatic vegetables, tomatoes, beef stock, and a potent blend ofchilli powder, cumin, and smoked paprika, the stew develops a luxurious, mouth-watering depth. Whether you prepare it in a Dutch oven or a slow cooker, this recipe guarantees fork-tender beef and a hearty, flavourful meal, perfectly finished with the addition of mixed beans.
Ingredients
For the Beef & Sear
- 1.5 kg (approx. 3.3 lbs) stewing beef (chuck or blade), cut into 1-inch cubes
- 2 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper
Aromatics & Vegetables
- 2 medium onions, chopped
- 3-4 cloves garlic, minced
- 2 large carrots, peeled and sliced or chopped
- 2 stalks celery, sliced or chopped
- 1 red bell pepper, chopped
Spices & Flavour Base
- 2 tbsp chili powder (use a good quality blend)
- 1 tbsp cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika (optional, for depth)
- ¼ tsp cayenne pepper (adjust to desired heat)
- 1 tbsp brown sugar (or honey)
- 1 tbsp Worcestershire sauce
- Liquid & Beans
- 1 (400g/14 oz) can chopped tomatoes
- 1 litre (approx. 4 cups) beef stock (low sodium is best)
- 1 (400g/14 oz) can kidney beans, rinsed and drained
- 1 (400g/14 oz) can black beans, rinsed and drained (optional)
Instructions
Prepare and Sear the Beef
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
- Sear the beef in batches, ensuring not to overcrowd the pot. Cook until browned on all sides (about 3-4 minutes per batch). This step is crucial for flavor.
- Remove the seared beef and set aside.
Sauté Aromatics
- Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté for about 5-7 minutes until the onions are translucent and the vegetables begin to soften.
- Add the garlic and red bell pepper. Cook for another 1-2 minutes until fragrant.
Bloom Spices and Build Flavour
- Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly. This step, called "blooming," releases the oils in the spices and maximizes flavour.
- Stir in the brown sugar and Worcestershire sauce.
Simmer the Stew
- Return the seared beef to the pot.
- Pour in the chopped tomatoes and beef stock. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer.
- Simmer Time: Cook for at least 2.5 to 3 hours, or until the beef is fork-tender. Check occasionally to ensure the liquid level is adequate and stir to prevent sticking.
- Add Beans and Finish
- About 30 minutes before the stew is finished, stir in the rinsed and drained kidney and black beans.
- Continue to simmer uncovered for the last 30 minutes to allow the stew to thicken slightly.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
Serve it hot with your chosen accompaniments, whether it's sweet cornbread to soak up the sauce, cool sour cream and fresh cilantro to garnish, or a generous scoop of creamy mashed potatoes to serve as the perfect, buttery bed for the rich chili liquid. Leftovers are even better the next day, as the flavours meld further. Enjoy this hearty dish, and feel the warmth and satisfaction of a wonderful, homemade meal.