Description
A hearty and flavorful beef chili, perfect for family dinners or game day gatherings, bursting with spices and nutritious veggies.
Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 bell pepper, diced
- Optional toppings: cheddar cheese, sour cream, green onions
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the beef stew meat and brown it on all sides for about 5-7 minutes.
- Stir in the diced onion and minced garlic; cook until the onion is softened.
- Mix in the crushed tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in the beef broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beef is tender.
- Stir in the kidney beans and diced bell pepper, cooking for an additional 30 minutes.
- Serve hot with optional toppings of your choice.
Notes
Chili tastes even better the next day. Store leftovers in the refrigerator for up to four days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Texan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 90mg