Classic Chili Fall Stew Recipe
This hearty classic chili fall stew combines rich flavors and warming spices—perfect for fall nights when you need comfort.
Ingredients
- 1 lb ground beef or turkey
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional, for extra heat
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the ground meat, onion, and garlic. Cook until browned, breaking up the meat.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for another 2 minutes.
- Add diced tomatoes, beans, and beef broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Taste and adjust seasonings if necessary. Serve hot with optional toppings like cheese or sour cream.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Vitamin A: 15%
- Calcium: 8%
- Iron: 20%
- Vitamin C: 25%
- Vitamin K: 7%
Additional Notes/Tips
- Need more heat? Toss in some extra cayenne or a few jalapeños.
- For extra depth, try adding a splash of red wine while simmering.
- If you like a thicker stew, reduce the broth or simmer longer.
- Add a dollop of sour cream or shredded cheese for a creamy contrast.
- Leftovers? Oh yeah. This stew gets better the next day, so prepare to indulge.