Go Back
Hearty Cowboy Chili Stew with Ground Beef and chili

Hearty Cowboy Chili Stew with Ground Beef and Chili

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 hearty bowls

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prep the Meat and Vegetables

  1. 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

  1. 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)

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.