Go Back

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 minutes
Cook Time 2 hours
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.