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chunky chili topped with cheese, sour cream and cilantro.

Chunky Beef Chili

Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 3 hours
Servings: 10 generous servings
Calories: 340kcal
Author: Shinee
This chunky chili gets its hearty flavor from the caramelized stew meat, simmered in a Dutch oven until fork tender. Thick and rich, this lazy chili is truly a crowd-pleaser!
Print Recipe


  • Dutch oven
  • Liquid measuring cup
  • Measuring spoons
  • Wooden spoon


  • 2 ½ lb stew meat Note 1
  • 1 cup chopped onion
  • 2 celery stalks chopped
  • 5 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can (28oz) tomato puree Note 2
  • 1 can (14.4oz) fire roasted diced tomatoes
  • 1 can (15oz) black beans drained and rinsed
  • 1 can (15oz) light kidney beans drained and rinsed
  • 32 oz low sodium beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ¼ teaspoon chipotle chili powder more or less to taste
  • 1 tablespoon sugar Note 3
  • 1 teaspoon table salt
  • 1 teaspoon black pepper

Garnish options

  • Sour cream
  • Shredded cheddar
  • Chopped fresh cilantro
  • Fritos
  • Saltine crackers
  • Avocado
  • Lime wedges


  • Preheat oven to 350℉, arrange racks to accommodate dutch oven in the center on the oven. Pat beef dry with a clean paper towel.
  • Heat a 6-8 quart cast iron dutch oven over medium high heat, about 3 minutes, then swirl with a drizzle of canola oil or bacon grease. Working in batches, brown the beef on two sides per chunk, about 3 minutes per side. Leave at least 1” of space between each piece, do not crowd the bottom of the pot. Reduce heat to medium if the beef is getting too dark too quickly. Set browned beef aside in a medium bowl.
  • Over medium heat, saute onions and celery until onions begin to turn translucent, about 3 minutes. Add tomato paste and garlic, cook for an additional minute. Add a splash of the beef broth to deglaze the pot, scrape the brown bits off the bottom of the pot with a wooden spoon.
  • Add half of the beef broth, the tomatoes, spices & sugar, beef chunks with any juices, and beans. If everything isn’t completely submerged, add more broth. Secure the lid on the pot and place in the oven for about 2 to 3 hours, checking the broth level every hour. The chili should be fairly thick when it’s ready, and the meat will be fork tender. Garnish and serve.


Note 1: You may substitute a beef chuck roast for stew meat. Simply cut it up into 1-inch cubes and trim the excess fat.
Note 2: For more texture, you may use a 28oz can of diced tomatoes in place of the puree.
Note 3: A small amount of sugar balances out the acidity of the tomatoes. Alternatively, you can add 1/2 teaspoon of baking soda or butter to mellow the flavor a bit.
Storing Tips:
- Leftover chili lasts for up to 4 days in the refrigerator. Let it cool and then transfer it to an airtight container.
- Freeze the homemade chili in quart size bags for a quick meal for up to 4 months. Thaw in hot water to release it from the bag then reheat in a covered saucepan or in the microwave. For more servings, thaw and reheat multiple bags.
- Chili expands when it freezes so be sure to leave a gap in the top of the bag or container you freeze it in.


Calories: 340kcal | Carbohydrates: 34g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 377mg | Potassium: 1373mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1156IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 7mg