Double Trouble Beef Chili: A Spicy, Hearty Delight

Written by Sarah Gardner
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Looking for a chili recipe that packs a punch? This Double Trouble Beef Chili combines two types of beef for double the flavor: tender ground beef and succulent chunks of stew meat. It’s rich, smoky, and has just the right amount of heat to warm you up on a chilly evening. Perfect for game day, potlucks, or a comforting dinner, this chili is a bowl of happiness topped with your favorite fixings.

Double Trouble Beef chili PIN IT

Double Trouble Beef Chili

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • cutting board and knife

Ingredients
  

For the Chili

  • 1 lb ground beef
  • 1 lb beef stew meat cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 jalapeño minced (optional for extra heat)
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp oregano
  • 1 tsp cayenne pepper adjust to taste
  • 1 14 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 cup beef broth
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste

Toppings (Optional but Highly Recommended):

  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Chopped cilantro
  • Sliced green onions
  • Crushed tortilla chips

Instructions
 

Sear the Stew Meat

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the stew meat with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

Cook the Ground Beef

  1. Add the ground beef to the same pot, cooking until browned. Drain excess fat and set aside with the stew meat.
    heavy-bottomed pot on a stovetop with ground beef cooking inside PIN IT

Sauté the Veggies

  1. Heat the remaining olive oil in the pot. Add the onion, garlic, and peppers, cooking until softened (about 5 minutes).

Spice It Up

  1. Stir in chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Let the spices bloom for 1-2 minutes.

Build the Base

  1. Add the diced tomatoes, tomato paste, and beef broth. Stir until well combined.

Simmer Away

  1. Return the seared stew meat and cooked ground beef to the pot. Bring the chili to a simmer, reduce heat to low, cover, and let it cook for 45 minutes to 1 hour, stirring occasionally.
    PIN IT

Add the Beans

  1. Stir in the kidney and black beans. Simmer uncovered for an additional 15 minutes. Adjust seasoning with salt, pepper, and Worcestershire sauce.

Serve

  1. Ladle the chili into bowls, and load up on your favorite toppings.

Pairings

This hearty chili is perfect with:

  • Cornbread: Sweet or savory, it’s a classic match.
  • Baked Potatoes: Spoon the chili over a fluffy potato for a filling meal.
  • Grilled Cheese: Dip the sandwich in your chili for gooey, melty perfection.
  • Cold Beers: A crisp lager or hoppy IPA balances the rich flavors.

FAQs

1. What kind of beef should I use?

  • For the ground beef, use 80/20 for the best flavor balance.
  • For the stew meat, chuck roast or brisket works best due to their tenderness when slow-cooked.

2. Can I make this in a slow cooker?

Absolutely! Sear the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

3. Is this chili freezer-friendly?

Yes! Let it cool completely, then store in airtight containers for up to 3 months. Reheat on the stovetop or microwave.

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