Chunky Beef Chili
Chunky Beef Chili is a hearty, flavorful stew featuring two types of beef, vibrant bell peppers, kidney beans, and smoky spices like cumin and smoked paprika. This thick, meaty chili is perfect for cozy dinners, game days, or batch cooking, delivering bold flavor and satisfying texture.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: 1 hour 50 minutes to 2 hours 20 minutes
- Yield: 6-8 servings
- Category: Chili, Stew
- Method: Stovetop (with slow cooker or Instant Pot variations)
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Ingredients
3 tablespoons olive oil
2 large onions, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
4 garlic cloves, minced
1 pound ground beef
2 pounds stew beef, cut into 1-inch cubes
1 (28 oz) can diced tomatoes, do not drain
1 cup beef broth
2 tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1 chili pepper, seeded and minced
1 (16 oz) can red kidney beans, drained
Instructions
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions, green and orange bell peppers, and garlic. Cook until softened, about 5 minutes.
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Add ground beef and stew beef cubes; brown on all sides, stirring occasionally.
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Stir in diced tomatoes with juice and beef broth.
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Add cumin, chili powder, smoked paprika, salt, and minced chili pepper. Stir well.
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Bring to a boil, then reduce heat to low, cover, and simmer 1.5 to 2 hours until stew beef is tender.
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Add kidney beans during last 10 minutes and heat through.
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Taste and adjust seasoning before serving.
Notes
Substitute ground turkey or chicken for leaner meat options.
Use black beans or pinto beans instead of kidney beans for variation.
Add corn or zucchini for extra veggies.
Spice it up with more chili peppers or cayenne.
Store leftovers refrigerated up to 4 days or freeze up to 3 months. Reheat on stovetop or microwave.
Find it online: https://familydinnercooking.com/chunky-beef-chili/
