Introduction

Hey there, foodie friends! Do you ever have those evenings where only a big, warm bowl of chili will do? The kind of chili that just screams comfort and good times. Well, I’ve got just the recipe for you! This Chunky Beef Chili is a hug in a bowl, and honestly, it’s so simple to whip up. It reminds me of crisp autumn evenings, football games, and gathering with loved ones. Get ready to make a new favorite that will have everyone asking for seconds!

Why You’ll Love This Recipe

Fast to get started: While it simmers, you can relax!
Easy to make: Simple steps that lead to big flavor.
Giftable: Imagine a big batch of this simmering for a friend in need!
Crowd-pleasing: It’s a guaranteed hit for family dinners or potlucks.

Ingredients

Here’s what you’ll need to create this amazing chili. Don’t worry, it’s all pretty straightforward!

3 tablespoons olive oil: For sautéing our veggies and getting things started.
2 large onions, chopped: The sweet, savory base of any good chili.
1 green bell pepper, chopped: Adds a classic pepper flavor and a little crunch.
1 orange bell pepper, chopped: For a pop of color and a slightly sweeter pepper note.
4 garlic cloves, minced: Because garlic makes everything better, right?
1 pound ground beef: Gives our chili that hearty, meaty texture.
2 pounds stew beef, cut into 1-inch cubes: This is the star! It makes the chili wonderfully “chunky” and so satisfying.
1 (28 ounce) can diced tomatoes, undrained: The juicy tomatoes bring a lovely acidity and richness.
1 cup beef broth: Adds depth and helps create that perfect chili consistency.
2 tablespoons ground cumin: The king of chili spices!
1 tablespoon chili powder: For that essential chili warmth.
1 teaspoon smoked paprika: Adds a wonderful smoky depth without any extra fuss.
1 teaspoon salt: To bring all those flavors together beautifully.
1 chili pepper, seeded and minced: Optional, but if you like a little kick, this is your friend! Jalapeño or Serrano work great.
1 (16 ounce) can red kidney beans, drained: The classic chili bean!

How to Make It

Let’s get cooking! This is where the magic happens.

Heat things up: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat.
Sauté the veggies: Toss in your chopped onions and bell peppers. Cook them until they start to soften, which usually takes about 5-7 minutes. You want them tender, not mushy!
Add the garlic: Now, stir in your minced garlic. Let it cook for just 1 minute more until it smells amazing and fragrant. Keep an eye on it so it doesn’t burn!
Brown the ground beef: Add the pound of ground beef to the pot. Break it up with your spoon as it cooks until it’s nicely browned. Once it’s browned, carefully drain off any excess grease.
Introduce the stew beef: Now it’s time for the star of the show! Add your cubed stew beef to the pot and give it a good stir.
Spice it up: Time for all those delicious spices! Stir in the diced tomatoes (juice and all!), beef broth, ground cumin, chili powder, smoked paprika, salt, and that minced chili pepper if you’re using it. Give everything a good mix to combine.
Let it simmer: Bring the chili to a gentle simmer. Then, reduce the heat to low, cover your pot, and let it cook for at least 1.5 to 2 hours. The longer it simmers, the more tender and flavorful that stew beef will become! Give it a stir every now and then to make sure nothing sticks to the bottom.
Add the beans: In the last 15 minutes of cooking, stir in your drained red kidney beans. Let them heat through, and your chili will be perfectly ready.
Serve it up! Ladle this hearty, delicious chili into bowls and serve it hot. Enjoy every warm, comforting bite!

Substitutions & Additions

This recipe is fantastic as is, but it’s also super adaptable! Feel free to play around with it.

Beans: Don’t have kidney beans? Pinto beans or black beans are excellent substitutes.
Veggies: Feel free to add corn, diced carrots, or even a pinch of cayenne for extra heat.
Meat: While this is a beef chili, you could also use ground turkey or even make it vegetarian with extra beans and hearty vegetables.
Liquid: If you don’t have beef broth, chicken broth or even water will work in a pinch, but beef broth adds the most flavor.
Spice Level: Adjust the chili powder and minced chili pepper to your liking. For a milder chili, omit the fresh chili pepper. For extra heat, leave some seeds in!

Tips for Success

A few little tricks can make your chili-making experience even smoother!

Low and Slow is Key: Don’t rush the simmering process. That long simmer is what makes the stew beef incredibly tender.
Taste and Adjust: Always taste your chili before serving and adjust the salt and spices as needed.
Prep Ahead: Chop your onions, peppers, and garlic a day in advance and store them in airtight containers in the fridge. This makes starting dinner a breeze!
Don’t Fear the Fat: While we drain excess grease from the ground beef, a little fat adds flavor. Don’t over-drain!

How to Store It

Chili is one of those magical dishes that tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully, so feel free to make a big batch and freeze portions for quick meals later on. Just thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

FAQs

Is stew beef the best for chili?

Yes! Stew beef is perfect because it’s cut into cubes and meant for slow cooking, which makes it incredibly tender and creates that desirable chunky texture in your chili.

Can I make this chili in a slow cooker?

Absolutely! After sautéing the onions, peppers, and garlic, brown the ground beef and then add everything except the beans to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, then stir in the beans during the last 30 minutes of cooking.

What are the best toppings for chili?

Oh, the toppings! Shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped green onions or chives, and crushed tortilla chips are all classic favorites that take this chili to the next level.

Chunky Beef Chili

This Chunky Beef Chili recipe is a hug in a bowl, perfect for cozy nights, family dinners, or potlucks. It's easy to make with simple steps and packed with flavor.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Servings 6 servings

Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

3 tablespoons olive oil For sautéing our veggies and getting things started.
2 large onions chopped. The sweet, savory base of any good chili.
1 green bell pepper chopped. Adds a classic pepper flavor and a little crunch.
1 orange bell pepper chopped. For a pop of color and a slightly sweeter pepper note.
4 cloves garlic minced. Because garlic makes everything better, right?
1 pound ground beef Gives our chili that hearty, meaty texture.
2 pounds stew beef cut into 1-inch cubes. This is the star! It makes the chili wonderfully 'chunky' and so satisfying.
1 (28 ounce) can diced tomatoes undrained. The juicy tomatoes bring a lovely acidity and richness.
1 cup beef broth Adds depth and helps create that perfect chili consistency.
2 tablespoons ground cumin The king of chili spices!
1 tablespoon chili powder For that essential chili warmth.
1 teaspoon smoked paprika Adds a wonderful smoky depth without any extra fuss.
1 teaspoon salt To bring all those flavors together beautifully.
1 chili pepper Optional, but if you like a little kick, this is your friend! Jalapeño or Serrano work great. seeded and minced.
1 (16 ounce) can red kidney beans drained. The classic chili bean!

Instructions

Heat things up: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat.
3 tablespoons olive oil
Sauté the veggies: Toss in your chopped onions and bell peppers. Cook them until they start to soften, which usually takes about 5-7 minutes. You want them tender, not mushy!
3 tablespoons olive oil
Add the garlic: Now, stir in your minced garlic. Let it cook for just 1 minute more until it smells amazing and fragrant. Keep an eye on it so it doesn't burn!
3 tablespoons olive oil
Brown the ground beef: Add the pound of ground beef to the pot. Break it up with your spoon as it cooks until it’s nicely browned. Once it’s browned, carefully drain off any excess grease.
3 tablespoons olive oil
Introduce the stew beef: Now it’s time for the star of the show! Add your cubed stew beef to the pot and give it a good stir.
3 tablespoons olive oil
Spice it up: Time for all those delicious spices! Stir in the diced tomatoes (juice and all!), beef broth, ground cumin, chili powder, smoked paprika, salt, and that minced chili pepper if you’re using it. Give everything a good mix to combine.
3 tablespoons olive oil
Let it simmer: Bring the chili to a gentle simmer. Then, reduce the heat to low, cover your pot, and let it cook for at least 1.5 to 2 hours. The longer it simmers, the more tender and flavorful that stew beef will become! Give it a stir every now and then to make sure nothing sticks to the bottom.
Add the beans: In the last 15 minutes of cooking, stir in your drained red kidney beans. Let them heat through, and your chili will be perfectly ready.
3 tablespoons olive oil
Serve it up!: Ladle this hearty, delicious chili into bowls and serve it hot. Enjoy every warm, comforting bite!

Notes

Chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully. For best results, don't rush the simmering process, as low and slow cooking makes the stew beef incredibly tender. Always taste and adjust seasonings before serving.