This Chunky Chili is a hearty and meaty recipe, which is made with ground beef and stew beef. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.

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Chunky Chili Ingredients

3 tablespoon 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

How To Make Chunky Chili

Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and garlic and sauté until tender, which should take about 7 minutes. Spoon the cooked vegetable mixture into a bowl and set it aside.
Brown the meat: Add the ground beef and stewing beef to the same pot. Cook over medium-high heat for about 10 minutes, breaking up the ground beef, until all the meat is browned.
Combine and simmer: Return the cooked vegetable mixture to the pot with the meat. Add the diced tomatoes, beef broth, cumin, chili powder, smoked paprika, salt, minced chili pepper, and the drained kidney beans.
Cook the chili: Stir everything together, cover the pot, and bring to a simmer. Reduce the heat and let it simmer for about 1 hour, stirring occasionally.
Thicken and serve: Remove the lid and continue to simmer uncovered for about 30 minutes, or until the chili has thickened to your liking. Ladle into bowls and serve with your favorite toppings.

Recipe Tips

How to adjust the spice level? The heat in this recipe comes from the fresh chili pepper and the chili powder. For a milder chili, use half a chili pepper or omit it entirely. For more heat, use a spicier variety of chili pepper or add a pinch of cayenne.
Can I make this in a slow cooker? Yes. Follow steps 1 and 2 to sauté the vegetables and brown the meat on the stovetop. Transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 4 hours.
Why use two types of beef? Using both ground beef and stew beef cubes gives the chili an incredible texture. The ground beef melts into the sauce, while the stew beef provides tender, meaty chunks.
How to get the richest flavour? Don’t rush the simmering time. The long, slow cook allows the flavours to deepen and the stew beef to become incredibly tender.

What To Serve With Chunky Chili

This hearty chili is a meal in itself, but it’s best served with a variety of toppings and sides.

Toppings: Grated cheddar cheese, sour cream, chopped green onions, fresh cilantro, or sliced jalapeños.
Sides: Warm cornbread, fluffy white rice, or tortilla chips for dipping.

How To Store Chunky Chili

Refrigerate: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavour is often even better the next day.
Freeze: Chili freezes exceptionally well. Let it cool, then transfer to freezer-safe containers or bags. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of bean? Yes, this recipe is very flexible. Black beans or pinto beans are excellent substitutes for or additions to the red kidney beans.
Why is my chili not thick enough? If your chili is too thin after the final 30 minutes of simmering, you can let it simmer uncovered for a little longer to allow more liquid to evaporate.
Can I use turkey instead of beef? Yes, you can substitute the ground beef with ground turkey and use chunks of turkey breast instead of the stew beef for a lighter version.

Try More Recipes:

Hairy Bikers Chunky Chilli Recipe

Course: DinnerCuisine: British, American

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

400

kcal

A rich, thick, and meaty chili made with two types of beef for the ultimate texture and flavour.

Ingredients

3 tbsp olive oil
2 large onions, chopped
2 bell peppers (1 green, 1 orange), chopped
4 garlic cloves, minced
1 lb ground beef
2 lbs stew beef, cubed
1 (28 oz) can diced tomatoes
1 cup beef broth
2 tbsp ground cumin
1 tbsp chili powder
1 tsp smoked paprika
1 tsp salt
1 chili pepper, minced
1 (16 oz) can red kidney beans, drained

Directions

Heat oil in a large pot. Sauté onions, peppers, and garlic for 7 minutes. Remove and set aside.
In the same pot, brown the ground beef and stew beef for 10 minutes.
Return the vegetables to the pot. Add tomatoes, broth, all spices, and beans.
Cover and simmer for 1 hour, stirring occasionally.
Uncover and simmer for another 30 minutes to thicken.
Serve hot with toppings like cheese, sour cream, and green onions.