Robust spicy stew (Printer-Friendly)

A spicy, hearty stew with beef, beans, and vibrant peppers simmered to perfection.

# What You'll Need:

→ Meats

01 - 1.5 lbs ground beef (80/20 ratio)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped (optional)

→ Canned & Pantry

07 - 1 (28 oz) can diced tomatoes
08 - 2 (15 oz each) cans kidney beans, drained and rinsed
09 - 2 tbsp tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 0.5 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1.5 tsp salt
17 - 0.5 tsp black pepper

→ Optional Toppings

18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped cilantro
21 - Sliced green onions
22 - Diced avocado

# How To Make:

01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, garlic, red and green bell peppers, and jalapeño if using. Sauté for 5 to 6 minutes until softened.
03 - Incorporate chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1 minute until aromatic.
04 - Stir in tomato paste and cook for another minute, ensuring it is well combined.
05 - Pour in diced tomatoes, kidney beans, and beef broth. Stir thoroughly.
06 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed. For thicker consistency, simmer uncovered for an additional 10 to 15 minutes.
08 - Dish out hot chili and garnish with optional toppings as desired.

# Expert Tips:

01 -
  • It comes together in just over an hour but tastes like you've been cooking for half the day.
  • The spice blend hits that perfect sweet spot between warming and bold without overwhelming your palate.
  • It's endlessly customizable—dial the heat up or down, pile on toppings, or eat it plain; it always works.
  • A pot of this chili stretches your budget while feeding a crowd with something genuinely delicious.
02 -
  • Don't skip draining and rinsing the kidney beans—that starchy liquid is what turns chili gummy and unappetizing if you leave it in.
  • Taste it before serving and adjust the salt; the longer it simmers, the more the flavors concentrate, and you may need slightly more than you think.
  • If your chili seems thin after 45 minutes, resist the urge to add flour or cornstarch—just simmer it uncovered for 10–15 more minutes instead, and it'll thicken naturally.
03 -
  • Invest in good chili powder from a spice shop if you can—supermarket versions are often stale and dusty, and it's the star ingredient here.
  • Brown your beef properly; don't rush this step or you'll end up with steam-cooked meat instead of caramelized chunks that add real depth.
  • Taste constantly in the last 10 minutes and adjust seasoning aggressively—chili flavors are bold and concentrated, and underseasoning is the most common mistake.
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