Dutch Oven Chili With Stew Meat

A homemade, comforting stew meat chili recipe made with the most tender chunks of beef. This is the best chili for a family dinner, made with stew meat, three kinds of beans, tomato sauce, and spices in a dutch oven on the stovetop.

Chili Recipe with Stew Meat

With the weather getting a bit cooler, there’s no better time to gather around the table with the family and a hot bowl of chili made with hearty hunks of beef. Add in a cast iron pan full of cornbread, and you have a complete meal.

There are so many different ways to make chili. You can find recipes for chili with ground beef, no-bean chili, and even white bean chili. However, this great recipe uses stew meat (or steak) and has just the right amount of spice and layers of flavor.

For more delicious chili and soup recipes, try my Dutch Oven Chili with ground beef, Old Fashioned Vegetable Soup, Dutch Oven Beef Stew, Potato Soup, or Homemade Chicken Noodle Soup from scratch.

What Kind of Beef is Best for Chili Meat

What kind of beef should you use for chili? Outside of traditional ground beef, I like stew meat or chuck roast. A tough cut of beef is the perfect option for homemade chili with beef chunks. When prepared correctly, it will become fork tender after cooking.

Why You Will Love Beef Stew Meat Chili

• Simple Ingredients: Basic, wholesome, and healthy ingredients make up this hearty chili with hunks of beef. Some recipes call for cocoa powder, brown sugar, bell peppers, or coffee but not this one!
• Healthy: My dutch oven stew meat chili is made with lean grass-fed stew beef and beans, making it high in protein. It’s also made with homemade chili seasoning, which means you will not have any additives found in the kind bought from the grocery store.
• Cozy Meal: A perfect meal for a cold day in fall and winter. Make it for a wholesome family dinner, or enjoy it while watching a game on a lazy Sunday afternoon.
• Load on the Toppings: one of my favorite things about this easy recipe is loading the bowl of chili full of my favorite toppings!

Ingredients for Stew Meat Chili recipe

Made with wholesome, healthy ingredients, this hearty, stick-to-your-ribs meal has a deliciously rich flavor. Scroll down to the printable recipe card for the full list of ingredients and instructions.

• Beef: packaged precut stew meat is the easiest and quickest way to make this recipe. You will need to cut the large pieces of cubes of beef into small equal-size portions.
• Herbs and Spices: This stew meat chili recipe uses a variety of spices common for chili— chili powder, cumin, minced garlic, oregano, salt, and ground black pepper.
• Onion: One large onion, peeled and diced.
• Sauce: Organic beef broth, tomato sauce, and tomato paste make up the delicious sauce.
• Beans: Some might not agree that chili should have beans, but for our family, chili is not chili without some beans, and this chili with stew meat and beans is quite the delectable combination. Pinto beans, black beans, and kidney beans are the perfect combination in this dutch oven beef chili. Be sure to drain them well before stirring them into the pot.
• Fat: 100% Grass-Fed Beef Tallow is great for medium to high-heat cooking and is a great option for browning the stew meat. If you choose not to use tallow, use an oil that you have available.

Kitchen Essentials You May Need

This post contains affiliate links; I make a tiny commission off any purchase that you may make. This small commission helps you keep Rocky Hedge Farm going at no additional cost. Please see my disclosure policy for more information.

• Dutch Oven: I use my favorite cast iron dutch oven, but an enamel dutch oven will work best if you are concerned about breaking down the seasoning on cast iron. No dutch oven; use a large stock pot or crock pot.
• Cast Iron Skillet: I used a large skillet to brown all the stew meat pieces before transferring them to the dutch oven.

How to Make Stew Meat Chili in a Dutch Oven

This savory stew meat chili recipe is easy for a busy weeknight, or a comforting Sunday supper. You can find the printable recipe card at the end of this post.

Prepare Stew Meat for Chili

Step 1: Season the Stew Meat. If using pre-cut stew meat beef, cut beef cubes a bit smaller. Add beef cubes to a large mixing bowl and season with salt, pepper, and two tablespoons of chili powder.

Step 2. Sear the Meat. Heat tallow in a large cast iron skillet over medium-high heat. Place the stew meat chunks into the hot cast iron skillet in a single layer and sear the meat in two or three batches until well browned on each side. Add more tallow or oil between batches, if necessary.

Step 3: Add Onion and Garlic. When the meat is almost finished cooking, add in the diced onion and minced garlic. Saute until the meat is evenly browned. Transfer the browned beef cubes to a dutch oven.

Step 4: Transfer. Use a slotted spoon and transfer the browned beef cubes to a dutch oven.

Add the Sauce and Simmer

Step 5: Add Sauce. Stir in tomato paste, tomato sauce, two more tablespoons of chili powder, ground cumin and oregano, and 2 cups of beef broth, making sure to cover most of the meat. Stir to mix all the ingredients.

Step 6: Simmer. Bring to a boil, reduce to low heat, and simmer, uncovered, stirring occasionally, for 1 1/2 hours or until beef is tender.

Add Beans

Step 7: Add Beans. Drain and rinse the cans of beans. When the meat is tender, add in the beans and additional beef broth if needed to cover the beans. Cook for an additional 30 minutes or until beans is warmed through.

Serve

Step 8: Serve. Serve the chili in bowls with your favorite garnishes. You could serve it with shredded cheddar cheese, diced onions, jalapeno peppers, tortilla chips, and sour cream.

What Toppings To Serve With Stew Meat Chili

This hearty chili with beef stew meat tastes even better when loaded with the best toppings, and my favorite way is with cornbread baked in a cast iron skillet!

Here are a few ideas on what can be added to the top of the chili for additional flavor!

• Sour Cream
• Green Chilies
• Shredded Cheddar Cheese
• Fresh Jalapenos
• Fresh Cilantro
• Avocado
• Tortilla Chips
• Green Onions
• Corn Chips
• Crackers

How To Store Leftover Chili with Stew Meat

A large pot of chili with beef stew meat is not only great for dinner, but it’s even better for lunch the next day. Here is how to store leftover chili.

Refrigerator: Once the chili has cooled to room temperature, remove it from the dutch oven. Refrigerate leftover chili in an airtight container (preferably glass) and store it in the refrigerator.

Freezer: Allow the chili to cool down to room temperature. Then, scoop it into durable freezer bags and remove as much air as possible before sealing. Lay the bag in the freezer so it is flat, making it easier to stack and store. Freeze for up to 6 months.

How To Re-Heat Leftover Chili

For best results, reheat chili on the stove top. Pour the leftover chili into a dutch oven, medium-sized pot, or saucepan.

Reheat over medium heat, frequently stirring to ensure the chili doesn’t stick to the bottom of the pan. Heat until bubbling, and serve.

Chili may thicken in the refrigerator, so add a small amount of beef broth or tomato sauce which will help return it to its original consistency.

Printable Recipe

If you make this Dutch Oven Stew Meat Chili recipe, leave a comment and give this recipe a rating! Also, if you are on Pinterest, please feel free to leave a comment there!

Follow Rocky Hedge Farm on Facebook, Instagram, and Pinterest. Subscribe to my mailing list for ALL the latest recipes! I love hearing from you and always do my best to respond to every comment.

Frequently Asked Questions

Thank you for sharing!