When the chill sets in and your appetite calls for something bold, comforting, and deeply satisfying, there’s no better answer than this Hearty Cowboy Chili Stew. Unlike your traditional Texas Cowboy Stew, this version packs a chili-forward punch that makes it the perfect hybrid of stew and chili. It’s a down-home favorite built for flavor lovers—whether you're craving the nostalgia of a slow-cooked beef stew or the fiery warmth of a classic chili. Think of it as your ideal cross between a Goulash and a beef casserole, all bubbling away in a single pot. Even if you're loyal to easy hamburger meat recipes or cowboy casserole traditions, this dish brings something new to the table.
Hearty Cowboy Chili Stew with Ground Beef and Chili
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine American
6–8 quart Dutch oven Preferably cast iron for even heat retention. A heavy-bottomed stockpot or crock pot can substitute.
Chef’s knife and cutting board Essential for prepping all your vegetables and meat.
Wooden Spoon or Spatula For sautéing and stirring in spices.
Measuring spoons & cups To get your spice blend just right.
Ladle For serving that perfect hearty bowl.
- 2 lbs chuck roast or stew beef cut into 1″ cubes
- 1 lb lean ground beef optional, for added meatiness
- 2 tbsp vegetable oil or canola, avocado
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 bell peppers any color, chopped
- 3 carrots peeled and sliced into 1/2″ rounds
- 2 stalks celery chopped
- 2 medium russet potatoes peeled and cubed
- 1 14.5 oz can diced tomatoes, undrained
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup beer optional, adds depth—substitute with more broth if preferred
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper adjust to taste
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt more to taste
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- Fresh cilantro or parsley chopped, for garnish
Optional toppings: shredded cheese, sour cream, tortilla chips
Prep the Meat and Vegetables
Start by patting the beef cubes dry for a good sear. Dice the onion, mince the garlic, chop your bell peppers, slice the carrots, and cube the potatoes.
Brown the Beef
In your heated Dutch oven, add 1 tablespoon of oil. Brown the beef cubes in batches to get a nice crust. Avoid overcrowding, as this will steam the meat instead.
Cook the Ground Beef (Optional)
Lower the heat, add the remaining oil, and brown the ground beef if using. Break it apart as it cooks. Once browned, transfer it to the bowl with the seared beef.
Sauté the Vegetables
Add onions and cook until translucent (about 4–5 minutes), then stir in garlic, peppers, carrots, and celery. Sauté for 3–4 more minutes.
Add Tomato Paste and Spices
Stir in tomato paste and all your spices—chili powder, cumin, smoked paprika, cayenne, oregano, thyme, salt, and pepper. Let them bloom for a minute to release their fragrance.
Combine the Ingredients
Return the meats to the pot. Add in the diced tomatoes with juice, beef broth, beer, Worcestershire sauce, and brown sugar. Mix everything thoroughly.
Oven Time
Bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F. Cook for 90 minutes, stirring once halfway through.
Add Potatoes and Beans
After 90 minutes, stir in the potatoes and both beans. Cook for an additional 30 minutes until the potatoes are tender.
Let it Rest and Garnish
Let the stew sit for 10 minutes after removing it from heat. Ladle into bowls and garnish with cilantro, shredded cheese, a dollop of sour cream, and tortilla chips if you like.
Pairings
- Cornbread: Its slightly sweet flavor is the ultimate partner to this chili-forward stew.
- Buttery Dinner Rolls: Excellent for mopping up the flavorful broth.
- Coleslaw: Adds a fresh, cool crunch that contrasts beautifully with the warm, rich stew.
- Beer Pairing: Amber ales or a smooth porter are perfect matches for the spicy chili notes.
- Non-Alcoholic Options: Try sparkling apple cider or lime agua fresca for a refreshing balance.
- Green Salad: A simple lemon vinaigrette helps lighten up this hearty meal.
- Red Wine: Zinfandel or Malbec complements the stew's meaty richness and chili spices.
FAQs
1. Can I use ground beef only?
Absolutely. Skip the cubed beef and go with 3 lbs of lean ground beef. It changes the texture slightly but keeps all the flavor. It turns the dish into a rich, thick Cowboy Soup with a chili spin.
2. What’s the best cut of beef for this stew?
Chuck roast or shoulder cuts are ideal. These have enough fat and connective tissue to become melt-in-your-mouth tender when slow-cooked. Avoid lean cuts like sirloin, which can become dry.
3. Can I make this in a crock pot?
Yes. Brown the meats and sauté the aromatics on the stove, then transfer everything to the crock pot. Cook on low for 6–8 hours, adding the potatoes and beans during the final 60–90 minutes.
4. Can I adjust the spices for a goulash vibe?
Of course! Swap smoked paprika with sweet paprika for a goulash-style note. Reduce chili powder if you prefer milder heat. This adaptation merges Hungarian depth with cowboy soul.
5. How do I store and reheat leftovers?
Cool the stew completely and store in airtight containers. It keeps in the fridge for 4–5 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth to restore its texture.
