Description

Chili with stew meat is the perfect comfort food for chilly nights or festive gatherings. This dish combines tender chunks of beef with a rich medley of spices, creating a hearty, flavorful bowl that warms the soul. Customize your chili with favorite toppings like sour cream and cheddar cheese for an indulgent treat. Get ready for a culinary experience that will have everyone coming back for seconds!

Ingredients

Scale

1 lb chuck roast (cut into bite-sized pieces)
1 medium onion (diced)
3 cloves garlic (minced)
1 cup bell peppers (chopped, any color)
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans (drained and rinsed)
2 tbsp chili powder
1 tsp cumin
3 cups low-sodium beef broth
2 tbsp olive oil
Optional toppings: sour cream, cheddar cheese, fresh cilantro

Instructions

Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and bell peppers; cook until soft.
In batches, add stew meat to the pot and brown on all sides for approximately 8 minutes.
Stir in chili powder and cumin; cook until fragrant. Add diced tomatoes and mix well.
Pour in beef broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 1 to 1.5 hours until meat is tender.
About 15 minutes before serving, stir in drained beans and adjust seasoning as desired.
Serve hot with optional toppings.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg

Keywords: For added depth of flavor, consider adding corn or a dash of smoked paprika. Leftover chili can be stored in the fridge for up to five days or frozen for three months.