Hearty Chili Con Carne Stew With Beef and Beans

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 10 cups)
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 2 tbsp neutral oil
• 2 lb beef chuck, cut into 1-inch cubes (or 2 lb 85/15 ground beef)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 1/2 tbsp mild chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 2 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 bay leaf
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 tbsp apple cider vinegar (or 2 tbsp lime juice)

Do This

• 1. Sear beef in oil in a Dutch oven over medium-high heat; season with salt and pepper.
• 2. Sauté onion and bell pepper 6–8 minutes; add garlic for 30 seconds.
• 3. Stir in tomato paste 1 minute; add chili powder, cumin, paprika, oregano (and cayenne) for 30 seconds.
• 4. Add crushed tomatoes, diced tomatoes, broth, Worcestershire, and bay leaf; bring to a simmer.
• 5. Simmer gently, partially covered: 75 minutes for cubed beef (or 35 minutes for ground).
• 6. Stir in beans; simmer 15 minutes more to thicken.
• 7. Finish with vinegar (or lime), adjust seasoning, rest 10 minutes, then serve.

---

Why You’ll Love This Recipe

• Big, hearty flavor with mild chili warmth (not fiery heat).
• Flexible: works with either ground beef or beef cubes.
• Thick, scoopable texture that’s perfect for a crowd.
• Tastes even better the next day for easy leftovers.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, 1 lime (optional), cilantro (optional)
• Dairy: shredded cheddar and sour cream (optional for serving)
• Pantry: neutral oil, tomato paste, mild chili powder, ground cumin, smoked paprika, dried oregano, cayenne (optional), crushed tomatoes (28 oz), diced tomatoes (14.5 oz), low-sodium beef broth, Worcestershire sauce, bay leaf, kidney beans (2 cans), pinto beans (1 can), apple cider vinegar, kosher salt, black pepper

Full Ingredients

Beef and sauté base

• 2 tbsp neutral oil (such as avocado, canola, or vegetable oil)
• 2 lb beef chuck, cut into 1-inch cubes or 2 lb ground beef (85/15 recommended)
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced

Tomato and chili seasoning

• 2 tbsp tomato paste
• 2 1/2 tbsp mild chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for gentle heat)

Liquids

• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 2 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 bay leaf

Beans and finishing

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 tbsp apple cider vinegar or 2 tbsp lime juice (added at the end)

Optional toppings for serving

• 1 1/2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped cilantro
• Thinly sliced jalapeño (for those who want extra heat)

Step-by-Step Instructions

Step 1: Set up your pot and prep

Set a 6-quart Dutch oven (or other heavy-bottomed pot) over medium-high heat. While it warms, dice the onion and bell pepper, mince the garlic, and open the cans so everything is ready to go. This recipe moves quickly once the cooking starts.

Step 2: Brown the beef for deep flavor

Add 2 tbsp neutral oil to the hot pot. Add the beef and brown it well.

If using cubed beef: Season the cubes with 1 tsp of the kosher salt and all of the black pepper. Sear in 2 batches so the meat browns instead of steaming, about 3–4 minutes per side. Transfer browned beef to a bowl.

If using ground beef: Add all the ground beef at once. Sprinkle with 1 tsp of the kosher salt and the black pepper. Cook 8–10 minutes, breaking it up, until no longer pink and you get some browned bits. If there is more than 2 tbsp fat in the pot, carefully spoon off the excess.

Step 3: Sauté the onion and bell pepper until sweet

Reduce heat to medium. Add the diced onion and bell pepper to the pot. Cook, stirring often, for 6–8 minutes until the onion is softened and turning translucent.

Add the minced garlic and cook 30 seconds, stirring constantly so it doesn’t scorch.

Step 4: Toast the tomato paste and bloom the spices

Add 2 tbsp tomato paste and stir it into the vegetables. Cook for 1 minute to caramelize it slightly (this makes the stew taste richer).

Add the chili powder, cumin, smoked paprika, oregano, and optional cayenne. Stir and cook for 30 seconds to bloom the spices and bring out their aroma.

Step 5: Build the stew and bring to a simmer

Pour in the crushed tomatoes, diced tomatoes, and 2 cups beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce and add the bay leaf.

Return the seared cubed beef (and any collected juices) to the pot, if using. Bring the mixture to a simmer over medium-high heat.

Step 6: Simmer gently until rich and hearty

Reduce heat to low to maintain a gentle simmer (small bubbles, not a rolling boil). Cover partially with a lid and cook:

For cubed beef: simmer for 75 minutes, stirring every 15–20 minutes, until the beef is tender.

For ground beef: simmer for 35 minutes, stirring occasionally, to let flavors meld and the stew thicken.

Food safety note: If using ground beef, ensure it reaches 160°F. If using cubed beef, the stew will be well above 145°F after prolonged simmering.

Step 7: Add beans, finish bright, and rest

Stir in the drained and rinsed kidney beans and pinto beans. Simmer, partially covered, for 15 minutes to warm the beans through and thicken the stew.

Turn off the heat. Remove and discard the bay leaf. Stir in 2 tbsp apple cider vinegar (or lime juice). Taste and add the remaining 1/2 tsp kosher salt if needed.

Let the chili con carne–style stew rest for 10 minutes before serving. This short rest helps it thicken and makes the flavors taste more balanced.

Pro Tips

• Don’t crowd the pot when browning. Browning in batches creates richer flavor and avoids steaming the beef.
• Add beans near the end. This keeps them intact and creamy instead of broken down and mushy.
• Use vinegar (or lime) at the end. A small splash of acid wakes up the tomatoes and makes the chili taste “finished.”
• Control thickness easily. Too thick? Stir in 1/4 cup broth at a time. Too thin? Simmer uncovered for 10–15 minutes.
• Keep it mild, then customize. Serve with hot sauce or sliced jalapeños on the side so everyone can choose their heat level.

Variations

• Smoky ranch-style: Swap 1 cup of the broth for 1 cup beer, and add 1 tsp additional smoked paprika.
• Extra-veg hearty: Add 2 cups diced zucchini or 2 cups diced sweet potato at the start of the simmer (Step 6); increase simmer time by 10–15 minutes if needed.
• No-bean option: Skip beans and add 1 extra cup broth. Simmer uncovered 10–15 minutes at the end to reach your preferred thickness.

Storage & Make-Ahead

Cool chili to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until it reaches 165°F. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and reheat to 165°F. This stew is an ideal make-ahead dish: it often tastes even better after 12–24 hours in the fridge.

Nutrition (per serving)

Approximate, based on 8 servings: 480 calories; 30 g protein; 20 g fat; 45 g carbohydrates; 13 g fiber; 10 g sugar; 850 mg sodium.