Description
Chili with stew meat is a hearty, comforting dish that warms the soul on chilly nights. Tender chunks of beef simmered with zesty tomatoes, beans, and a blend of spices create a flavor explosion in every bite. This recipe is not only easy to prepare but also customizable for your taste preferences, making it perfect for family gatherings or cozy nights in. Whether served with cornbread or enjoyed solo while binge-watching your favorite show, this chili is guaranteed to please.
Ingredients
Scale
- 2 lbs stew meat (chuck roast recommended)
- 1 can (28 oz) fire-roasted tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 4 cups low-sodium beef broth
- 1 cup bell peppers (any color), diced
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers; sauté until onions are translucent.
- Add stew meat to the pot and brown on all sides.
- Stir in minced garlic, chili powder, and cumin; cook until fragrant.
- Pour in canned tomatoes (with juice) and beef broth; scrape any bits from the bottom of the pot.
- Add kidney beans, bring to a simmer, cover partially, and cook for at least 45 minutes.
- Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg