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Stew Meat Chili Recipe

Take your everyday chili to the next level with this chunky, hearty, and flavorful stew meat chili recipe. It's made with chunks of tender beef, simmered in a seasoned tomato broth with plenty of veggies, herbs, spices, and cayenne pepper! 

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs
Servings: 8 servings
Calories: 384 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American

Ingredients

  • 2 tablespoons olive oil divided
  • 3 pounds beef stew meat
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 2 Jalapeno peppers seeded and chopped
  • 5 cloves garlic minced
  • 20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans
  • 2 ½ cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons ground oregano
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon cayenne pepper more or less to desired spice level
  • salt and pepper to taste
  • 15.5 ounces Kidney Beans rinsed and drained

Instructions

    Cup of Yum
  1. In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.
  2. After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.
  3. Then add the minced garlic and sauté for a minute until fragrant.
  4. Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.
  5. Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.
  6. Stir in the drained kidney beans during the last 30 minutes of cooking.
  7. Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.

Notes

  • Swap the kidney beans for a different kind of bean like cannellini beans or pinto beans.
  • Substitute the stew meat for ground beef or ground turkey.
  • Use any diced tomatoes you'd like other then Rotel with chilis.
  • Leave out the jalapeños and cayenne pepper if you prefer less spiciness to your chili.
  • For a thinner chili, you can add an extra ½ cup of broth.
  • For a thicker chili, you can make a cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water then mix it into the chili. Cook and allow the sauce to thicken before serving.
  • Adding the beans towards the end of the cook time helps to keep them from becoming too mushy. You can add them earlier if you'd like.
  • Cook low and slow to give time for the meat to become tender and the flavors to really come together.
  • The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.
  • The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.

Nutrition Information

Serving 1serving Calories 384kcal (19%) Carbohydrates 21g (7%) Protein 45g (90%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 105mg (35%) Sodium 434mg (18%) Potassium 1149mg (33%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 914IU (18%) Vitamin C 31mg (34%) Calcium 100mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 384

% Daily Value*

Serving 1serving
Calories 384kcal 19%
Carbohydrates 21g 7%
Protein 45g 90%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 105mg 35%
Sodium 434mg 18%
Potassium 1149mg 24%
Fiber 7g 28%
Sugar 4g 8%
Vitamin A 914IU 18%
Vitamin C 31mg 34%
Calcium 100mg 10%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.