Chili Recipe With Stew Meat: Hearty Beef and Bold Spice Bowl

This chili recipe transforms tough stew meat into a tender, deeply flavorful dish with a rich, spiced tomato base. The slow cooking process ensures the beef becomes fall-apart tender while absorbing all the bold flavors.

With a perfect balance of heat, sweetness, and savory depth, this hearty bowl is ideal for cold weather or game day gatherings. The stew meat provides a satisfying, meaty texture that elevates every spoonful.

Ingredients for Chili Recipe with Stew Meat

Transform tough stew meat into a tender masterpiece with these bold, flavorful ingredients.

The beef is the foundation. Chuck stew meat with good marbling breaks down beautifully during slow cooking, while leaner cuts stay tough. Whole Foods or Costco offer high-quality options with consistent sizing. Look for bright red color and minimal visible fat—trim any large pieces yourself before cubing. The canned tomatoes should be San Marzano for the best texture and balanced acidity.

No stew meat? Short ribs or brisket work well but need longer cooking. Substitute kidney beans with pinto or black beans if needed. Vegetable broth can replace beef broth, though you’ll lose some depth. The chili powder is essential—use a blend with cumin and garlic for complexity. Fresh jalapeños add heat if you’re out of cayenne (use one per 0.25 tsp).

Chili tastes even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stove, adding a splash of water if it thickens too much. Always cool completely before freezing.

Instructions

Follow these steps for a rich, deeply flavored chili with tender beef every time.

Step 1: Brown the Beef Stew Meat

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 2 lb beef stew meat in batches to avoid overcrowding the pan. Brown the meat on all sides for 5-7 minutes until deeply caramelized.

This step builds a flavor foundation. Don’t rush it—wait until each piece releases easily from the pan before turning. Remove the browned beef with a slotted spoon and set aside, leaving the drippings in the pot.

Step 2: Sauté the Aromatics

In the same pot, add the diced 1 whole yellow onion and 1 whole red bell pepper. Cook for 4-5 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, and 0.25 tsp cayenne pepper. Stir constantly for 1 minute to toast the spices, which intensifies their flavor and prevents bitterness.

Step 3: Build the Base and Simmer

Return the beef to the pot. Pour in the 2 cans canned diced tomatoes (with juices) and 2 cups beef broth. Stir in the 2 tbsp tomato paste, 1.5 tsp salt, and 1 tsp black pepper until the tomato paste dissolves completely.

Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally. This slow cook tenderizes the beef and allows the flavors to meld deeply.

Step 4: Add Beans and Finish

Stir in the drained and rinsed 1 can kidney beans and 1 can black beans. Cook uncovered for an additional 30 minutes, stirring occasionally, until the chili thickens and the beef is fork-tender.

Taste and adjust seasoning if needed. The chili should have a rich, hearty texture with beans that are heated through but still hold their shape. Serve hot, allowing it to rest for 10 minutes off the heat for the best flavor.

Make-Ahead Tips for Leftovers

🔪 Week Before

Get a head start by prepping your spice blend and shopping for ingredients. Mix your chili powder, cumin, paprika, and other dry spices in a small bowl and store in an airtight container. This ensures the flavors meld together. Also, buy your stew meat and any canned goods like beans or tomatoes so you’re not scrambling last minute.

⏰ Day Before

Trim and cut your stew meat into uniform, bite-sized pieces and store them in the fridge. Chop your onions, peppers, and garlic, then keep them in separate containers. If you’re using fresh chilies, seed and dice them now too. This prep work saves 30-40 minutes on the day of cooking!

🍳 Day Of

Start by browning the stew meat in batches to lock in flavor. Once done, set it aside and sauté your pre-chopped veggies in the same pot. Add the spice blend, tomatoes, beans, and beef broth, then let it simmer for 2-3 hours on low heat. The slow cook time ensures tender meat and rich flavors.

✨ Last-Minute Tasks

Taste and adjust the seasoning—add salt, pepper, or a splash of lime juice for brightness. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream just before serving. Pro tip: Let the chili sit for 10-15 minutes off the heat to let the flavors deepen even more!