Delicious Chili Recipe with Stew Meat

Finding a hearty, satisfying dinner recipe that works for both weeknights and weekend family gatherings can feel like mission impossible. Between juggling after-school activities, work deadlines, and trying to put something nutritious on the table, many of us end up reaching for the same old quick fixes.

That’s where this cozy chili recipe with stew meat comes in – it’s a real game-changer that practically cooks itself. It’s perfect for busy families, easy to prep ahead, and you can customize the spice level and toppings to please everyone at your table.

What Kind of Stew Meat Should I Use?

For the best chili, look for beef chuck roast in the meat department and ask your butcher to cut it into stew-sized cubes, or grab a package of pre-cut beef stew meat. Chuck roast is ideal because it has enough fat marbling to keep the meat tender during the long cooking time, while still holding its shape. If you’re cutting the meat yourself, aim for 1-inch cubes and trim away any large pieces of fat or gristle. While you might be tempted to go with a leaner cut like sirloin, it can actually end up tougher in your chili – the slow cooking process really needs that marbling to break down into tender, flavorful bites.

Options for Substitutions

This chili recipe is pretty forgiving and allows for several substitutions to match your pantry or preferences:

• Stew meat: While stew meat gives great texture, you can swap it for ground beef, ground turkey, or even chopped chicken thighs. For a vegetarian version, try using extra beans or meat-free crumbles.
• Canned tomatoes: Any type of canned tomatoes will work here – crushed, diced, or whole (just break them up as they cook). In a pinch, you can use fresh tomatoes, but you’ll need about 10-12 medium ones.
• Beans: Feel free to mix and match any beans you have – black beans, pinto beans, or navy beans all work great. You can even use dried beans, just cook them separately first.
• Chili seasoning: If you’re missing some spices from the blend, don’t worry too much. The key players are chili powder and cumin – the rest can be adjusted based on what you have. A pre-made packet works just fine too.
• Flour: The flour helps thicken the chili and coat the meat. You can use cornstarch (2 tablespoons) or skip it altogether if you prefer a thinner chili.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stew meat chili is rushing the cooking process – this tough cut needs at least 2-3 hours of slow simmering to become tender, and trying to speed things up will leave you with chewy, unpleasant meat. Another common error is overcrowding the pot when browning the meat – work in small batches and leave space between the pieces, otherwise the meat will steam instead of developing that rich, brown crust that adds deep flavor to your chili. To prevent your chili from becoming too thick or burning at the bottom, make sure to stir occasionally and add a splash of beef broth or water if needed during the cooking process. For the best flavor development, try adding your spices to the pot right after browning the meat – this allows the seasonings to bloom in the hot oil and creates a more complex taste profile.

What to Serve With Beef Chili?

This hearty beef chili is perfect with a square of warm cornbread slathered in butter – it’s the kind of meal that makes you want to curl up on the couch! For toppings, set out bowls of shredded cheddar cheese, diced onions, sour cream, and sliced jalapeños so everyone can customize their bowl. If you’re feeding a crowd, corn chips or tortilla chips make great scoopers, and they add a nice crunch to contrast with the tender meat. A simple green salad with ranch dressing on the side helps balance out the richness of the chili and makes the meal feel complete.

Storage Instructions

Keep Fresh: This hearty chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more tasty than the last.

Freeze: Chili is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to freeze it in individual portions for easy lunch options.

Reheat: When you’re ready to enjoy your chili again, warm it up on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in shorter intervals, stirring between each. If it seems a bit thick after storage, just add a splash of beef broth or water while reheating.

Preparation Time	15-20 minutes
Cooking Time	90-120 minutes
Total Time	105-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-170 g
• Fat: 90-110 g
• Carbohydrates: 220-240 g

Ingredients

For the chili:

• 1 chopped onion (finely chopped for even cooking)
• 1/4 tsp black pepper
• 6 oz tomato paste (adds depth of flavor)
• 1 can mixed beans
• 1/4 cup plain flour
• 84 oz canned tomatoes (crushed or diced)
• 2 tbsp olive oil (I use Colavita extra virgin)
• 2 lb stewing beef (cut into 1-inch cubes)
• 1 can kidney beans (drained and rinsed thoroughly)

For the seasoning blend:

• 1 tsp dried basil
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1/2 tsp black pepper (freshly ground for best aroma)
• 1 tbsp chili powder (for a richer color and flavor)
• 1.25 oz chili seasoning blend
• 1 tbsp paprika
• 1 tbsp ground cumin

Step 1: Prepare the Beef

Start by trimming the meat and cutting it into bite-sized pieces.

Place the pieces into a large zip-top bag or bowl.

Sprinkle with flour and pepper, then toss until all the meat is evenly coated with the mixture.

Step 2: Brown the Beef

Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium to medium-high heat.

Add half of the beef pieces, stirring occasionally, until they are browned on all sides.

Remove the browned beef from the pot and set it aside.

Add the onions and the other half of the beef to the pot, stirring occasionally until browned as well.

Step 3: Combine Ingredients

Return all the browned beef to the pot with the onions.

Add 1 can of tomatoes and stir well, ensuring you scrape the bottom of the pot to incorporate any sticky bits.

Add the remaining tomatoes, kidney beans, mixed beans, tomato paste, and any desired seasonings to the pot.

Step 4: Cook the Chili

Bring the contents of the pot to a boil, then reduce the heat to low.

Allow the chili to simmer gently for 1 ½ hours.

Check the meat for tenderness, and continue to cook for another ½ hour or until the meat reaches your desired level of tenderness.

Step 5: Serve and Enjoy

Once the chili is cooked to your liking, serve it hot with shredded cheese, bread or toast, and your favorite chili toppings.

Enjoy a warming and hearty meal perfect for any occasion!