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Nothing hits the spot like a big bowl of chunky beef chili simmered low and slow on a chilly evening. With its blend of savory ground beef, tender stew meat, plenty of beans, and robust spices, this recipe is serious comfort food for fall and winter. The smells fill your kitchen all afternoon and the whole family ends up circling the stove, bowls in hand, ready to be warmed from the inside out.
Every time I make this chunky chili, it reminds me of Sundays at home—there is nothing cozier than coming in from the cold and knowing a pot of chili has been simmering away all afternoon. Everyone I have served this to comes back for seconds.
Ingredients
- Olive oil: for sautéing and bringing out sweetness from aromatics
- Onions: a flavor base that gets sweeter as they cook so pick firm, fresh onions
- Green and orange bell peppers: these add both color and a subtle sweetness green for earthiness orange for a hint of fruitiness
- Garlic cloves: fresh garlic packs more punch than pre-minced
- Ground beef: it brings richness and classic chili texture choose 80 percent lean for balance
- Stewing beef: cut into 1 inch cubes—look for marbled chuck for the best tenderness
- Diced tomatoes: use undrained for a saucy base fire-roasted gives extra depth
- Beef broth: select a low sodium variety for control over salt levels
- Ground cumin: brings warmth and a hint of earthiness
- Smoked paprika: choose a Spanish smoked paprika for just the right depth and subtle smokiness
- Chili powder: adjust to your spice preference and seek out a fresh jar for best flavor
- Salt: essential for bringing all the flavors together fine sea salt dissolves most evenly
- Chili pepper: pick your favorite for heat jalapeño or poblano for mild habanero if you want a kick
- Red kidney beans: drain and rinse they give the chili great texture and protein look for deep color and smooth skins on your beans
Step-by-Step Instructions
- Prep the Aromatics:
- Start by heating olive oil in a large Dutch oven or heavy pot on medium high heat. Add chopped onions, green bell pepper, and orange bell pepper plus finely minced garlic. Sauté for about seven minutes, stirring often, until the veggies are soft and the onions are almost golden and fragrant. Scoop them out into a bowl and set aside. This step builds the flavor foundation for your chili.
- Brown the Meat:
- In the same pot, add both ground beef and stewing beef cubes. Spread them out and let them sear undisturbed for about three minutes before stirring. Brown for up to ten minutes total, breaking apart the ground beef as you go and letting the stewing beef take on deep color all around. Browning is essential for developing that craveable savory flavor.
- Combine and Season:
- Return your sautéed onions and peppers to the pot. Stir in undrained diced tomatoes, beef broth, ground cumin, smoked paprika, chili powder, salt, your selected chopped chili pepper, and drained kidney beans. Always add spices at this stage so they can bloom in the simmering liquid and infuse every spoonful.
- Simmer and Thicken:
- Cover the pot and turn the heat to low. Let the chili simmer gently for one hour, stirring every so often to keep things from sticking. This long simmer is what turns those cubes of chuck beef melt in your mouth tender. After an hour, uncover and let it bubble for another thirty minutes or more. The chili will thicken and flavors deepen.
- Serve and Top:
- Ladle hearty spoonfuls into bowls while steaming hot. Finish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, and sliced green onions. For added crunch, serve with tortilla chips or cornbread on the side.
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To me, the smoked paprika is what takes this chili from good to unforgettable. Every time I sprinkle it in, I remember the first cold night I tried the recipe and my kids kept asking for more. Few dishes bring people around the table quite like this.
Storage Tips
Cool leftover chili thoroughly and store in airtight containers in the refrigerator for up to four days. Chili also freezes well—transfer to freezer bags or sturdy containers in single portions to enjoy any time. When reheating, let the chili thaw overnight in the fridge if frozen, and warm gently on the stove until piping hot. I find the flavors deepen after resting overnight.
Ingredient Substitutions
If you do not have red kidney beans, swap in pinto beans, black beans, or even a mix of canned beans. For a milder chili, use poblano or bell peppers in place of spicier chilis. If you want to make this gluten free, double check that your broth and all spices are certified gluten free. For a smokier depth, a spoonful of chipotle in adobo works wonders stirred in with the spice mix.
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Serving Suggestions
This chunky chili is made for toppings. I love sharp cheddar, sour cream, and sliced green onions. If you are feeding a crowd, offer bowls of corn chips, diced avocado, and pickled jalapeños. Serve it over rice, with a slice of fresh bread, or even as a topping for baked potatoes. On special occasions I like to set out a toppings bar and let everyone build their own bowl.
Why This Chili Matters
Chili is a staple in American kitchens and has its roots in the cattle-driving days of the American Southwest. It is a meal built for gatherings and long afternoons. Cooking it low and slow mirrors old traditions, where tough beef cuts transform into fork tender bites that soak up all those robust spices. Every chili recipe tells a story—this chunky version is all about comfort and togetherness.
Frequently Asked Questions
- → What cut of beef yields tender chili?
Chuck meat with good marbling ensures stew beef becomes buttery and tender when slow-cooked.
- → How do you thicken chunky chili?
Simmer uncovered toward the end to reduce liquid, letting flavors deepen and chili reach desired thickness.
- → Which beans work best for this chili?
Red kidney beans are classic, but pinto, cannellini, or black beans also work well for a similar texture.
- → Can this chili be frozen for later?
Yes, cool completely, then store in an airtight container in the freezer for up to three months.
- → What toppings pair well with chunky beef chili?
Shredded cheese, sour cream, green onions, and crunchy tortilla chips are excellent finishing touches.
- → How can you adjust the spice level?
Add more chili powder or use spicier peppers such as jalapeño or chipotle to boost the heat.