Description
A rich and hearty beef chili stew loaded with tender chunks of beef, kidney beans, tomatoes, and bold spices, slowly simmered to create deep, comforting flavor in every spoonful.
Ingredients
Units
Scale
- 2 pounds beef chuck, cut into 1 inch cubes
- 1 cup dry red kidney beans
- 2 cups canned diced tomatoes
- 2 tablespoons tomato paste
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 3 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large heavy pot over medium heat.
- Mix chili powder, cumin, paprika, salt, and black pepper in a small bowl.
- Brown beef cubes in batches until seared on all sides, then remove and set aside.
- Sauté chopped onion and diced bell pepper in the same pot until softened. Add garlic and cook briefly. Stir in the spice mixture and tomato paste, cooking for 1 minute.
- Return the beef to the pot. Add diced tomatoes, dry kidney beans, and beef broth. Stir well.
- Bring to a gentle boil, then reduce heat and simmer covered for 1 hour and 30 minutes, stirring occasionally, until beef is tender and stew thickens.
- Taste and adjust seasoning before serving hot.
Notes
- Simmer uncovered during the last 15 minutes for a thicker consistency.
- Stir occasionally to prevent sticking at the bottom.
- Add a pinch of cayenne if extra heat is desired.
- This stew tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg