dinner

Braised Beef Chili

This Braised Beef Chili is a RizzieFarms cold-weather classic—deep, rich, and full of layered flavor. Cubes of beef stew meat are browned until caramelized, then slowly braised in beer, tomatoes, chili spices, and peppers. The combination of stovetop searing and long, gentle oven cooking melds everything together, creating tender chunks of beef and a thick, hearty chili broth. It’s comforting, rustic, and perfect for feeding a hungry crowd. Serve with cheddar cheese, sour cream, and warm cornbread for a complete fall or winter meal.

Servings: 8 servings
Total Time: 145 min
Pan: Large Dutch oven

Ingredients

Chili
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 large onion, coarsely chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 3 cloves garlic, chopped
  • 3 oz tomato paste
  • 2 tablespoons flour
  • 12 oz can beer (your choice)
  • 1 cup beef broth
  • 2 cans (15 oz each) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 2 cans (16 oz) red kidney beans, drained
  • 1 can (15 oz) black beans, drained
  • 1 jalapeño pepper, seeded and chopped
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne red pepper
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons chili powder
Garnish
  • 1/2 cup sour cream
  • 3 tablespoons grated cheddar cheese
Bowl of braised beef chili topped with sour cream and grated cheddar.

Instructions

  1. Preheat the oven Preheat the oven to 325°F to prepare for braising the chili.
  2. Season the beef Place 2 lbs beef stew meat into a bowl and season generously with salt and pepper so every piece is coated.
  3. Brown the beef Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the seasoned 2 lbs beef stew meat and brown for about 7 minutes. Turn the beef and cook an additional 5 minutes until all sides are browned. Remove the browned beef and place it in a bowl, reserving all juices.
  4. Cook the vegetables In the same Dutch oven, cook 1 large chopped onion, 1 medium chopped green bell pepper, 1 chopped jalapeño pepper, and 3 chopped garlic cloves in the remaining beef drippings until the onions are translucent.
  5. Add tomato paste and flour Add 3 oz tomato paste to the onion mixture and stir well. Sprinkle in 2 tablespoons flour and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
  6. Deglaze with beer Pour in the 12 oz beer to deglaze the pan, scraping up all browned bits. Bring the beer mixture to a boil while stirring.
  7. Add broth and spices Add 1 cup beef broth and return to a boil. Stir in the spice mixture: 2 tablespoons chili powder, 1 1/2 tablespoons ground cumin, 1/4 teaspoon cayenne red pepper, and 1 teaspoon paprika.
  8. Return beef to the pot Return the browned beef and all collected juices to the Dutch oven. Stir well and bring the mixture to a gentle boil.
  9. Add beans and tomatoes Add 2 cans (15 oz each) diced tomatoes with their juices, 1 can (15 oz) tomato sauce, 2 cans (16 oz) drained kidney beans, and 1 can (15 oz) drained black beans. Stir until fully combined and bring back to a boil.
  10. Braise in the oven Cover the Dutch oven with a tight-fitting lid and place it into the preheated 325°F oven. Braise for 90 minutes, or until the beef is fork-tender and the chili is thickened to your liking.
  11. Serve Ladle the Braised Beef Chili into bowls and top with 3 tablespoons grated cheddar cheese and 1/2 cup sour cream.

Notes

  • This chili improves even more on day two as the flavors meld.
  • Use your favorite beer—dark beers add richness, while light beers keep it brighter.
  • For extra heat, increase the jalapeño or add additional cayenne.

Tags

chili beef braised dutch oven fall winter comfort food hearty