Texas Beef and Bean Chili Stew

Name: Texas Beef and Bean Chili Stew
Prep time: 29 min
Cook time: 2 h 41 min
Total time: 3 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb (1360 g) boneless beef chuck roast, trimmed of large fat pieces, cut into 1-inch (2.5 cm) cubes and patted very dry; 2 tsp (10 g) kosher salt, plus more to taste (Diamond Crystal; use about half if using fine salt); 1 tsp (2 g) black pepper, freshly ground; 3 tbsp (45 ml) vegetable oil; 2 large (about 14 oz total) (400 g) large yellow onions, peeled and cut into ½-inch (1.3 cm) dice; 2 medium (60 g) jalapeños, seeded and finely minced (leave some seeds in for more heat); 6 cloves (18 g) garlic cloves, minced; 3 tbsp (24 g) chili powder; 1 tbsp (7 g) ground cumin; 2 tsp (5 g) smoked paprika; 1 tsp (1 g) dried oregano; 2 tbsp (32 g) tomato paste; 28 oz can (794 g) crushed fire-roasted tomatoes, with their juices; 3 cups (710 ml) low-sodium beef broth; 2 cans (15 oz each) (850 g) canned pinto beans, drained and rinsed (about 3 cups / 510 g beans); 2 tbsp (16 g) masa harina; ¼ cup (60 ml) cold water; 1 tbsp (15 ml) lime juice, freshly squeezed (from about 1 lime); ¼ cup (5 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Chunks of beef chuck simmer low and slow in a smoky chili-spiced tomato broth, then pinto beans and a little masa harina turn it into a thick, spoon-coating stew. It's a Texas-style bowl of red with beans added, and it's even better the next day.

Prep: 29 min
Cook: 2 hr 41 min
Wait: 10 min
Total: 3 hr 20 min
Makes: About 3 quarts (8 generous bowls)

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Ingredients

8 servings

For the stew
3 lb (1360 g) boneless beef chuck roast, trimmed of large fat pieces, cut into 1-inch (2.5 cm) cubes and patted very dry
2 tsp (10 g) kosher salt, plus more to taste (Diamond Crystal; use about half if using fine salt)
1 tsp (2 g) black pepper, freshly ground
3 tbsp (45 ml) vegetable oil
2 large (about 14 oz total) (400 g) large yellow onions, peeled and cut into ½-inch (1.3 cm) dice
2 medium (60 g) jalapeños, seeded and finely minced (leave some seeds in for more heat)
6 cloves (18 g) garlic cloves, minced
3 tbsp (24 g) chili powder
1 tbsp (7 g) ground cumin
2 tsp (5 g) smoked paprika
1 tsp (1 g) dried oregano
2 tbsp (32 g) tomato paste
28 oz can (794 g) crushed fire-roasted tomatoes, with their juices
3 cups (710 ml) low-sodium beef broth
2 cans (15 oz each) (850 g) canned pinto beans, drained and rinsed (about 3 cups / 510 g beans)
To finish
2 tbsp (16 g) masa harina
¼ cup (60 ml) cold water
1 tbsp (15 ml) lime juice, freshly squeezed (from about 1 lime)
To serve
¼ cup (5 g) fresh cilantro, roughly chopped (optional)

Equipment (6)

6- to 7-quart (5.7–6.6 L) heavy enameled cast-iron or heavy-bottomed pot with lid
Large cutting board and sharp chef's knife
Wooden spoon or heatproof spatula
Colander (for rinsing beans)
Small bowl and whisk or fork (for the masa slurry)
Measuring cups and spoons

Steps

Before you start

Pat the beef very dry with paper towels and let it sit at room temperature while you chop. Dry meat browns. Damp meat steams.
Measure all the spices into one small bowl before you start so you can add them at once without burning anything.
Plan on about 3 hours 20 minutes from start to finish, mostly hands-off simmering.
Use a 6- to 7-quart heavy pot with a lid so the stew has room to bubble gently and the beef browns without crowding. Everything is cooked on the stovetop; you don't need to turn on your oven.

1
Prep and season beef
- Trim large pieces of hard fat from the chuck and cut the meat into 1-inch (2.5 cm) cubes.
- Pat the cubes very dry with paper towels.
- Toss in a large bowl with the kosher salt and black pepper.
- Dice the onions, mince the jalapeños and garlic, and measure the chili powder, cumin, smoked paprika and oregano into one small bowl.
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Ready when: Beef cubes are dry on the surface and evenly coated with salt and pepper.
Tip: Cubes of similar size cook at the same rate, so keep them as uniform as you can.
2
Brown beef in batches
- Set the heavy pot over medium-high heat and add 1 tablespoon of the oil.
- When the oil shimmers, add about one-third of the beef in a single layer with space between pieces.
- Leave undisturbed for 2 minutes, then turn and brown the other sides for 3 to 4 minutes more.
- Move the browned beef to a clean bowl.
- Repeat twice more with 1 tablespoon oil per batch.
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Ready when: Beef is deeply browned on most sides, and a dark brown crust (fond) coats the bottom of the pot.
Tip: Don't crowd the pot. Crowded meat steams and turns gray instead of browning. If the fond starts to smoke or blacken, lower the heat to medium.
3
Soften the onions
- Reduce the heat to medium.
- Add the diced onions and jalapeños to the pot with the beef drippings.
- Cook, stirring and scraping up the browned bits, for 7 to 8 minutes.
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Ready when: Onions are soft, translucent and starting to turn golden at the edges.
Tip: If the pot looks dry or scorches, add a splash of the broth to loosen the bits.
4
Bloom spices and paste
- Stir in the garlic, the spice bowl (chili powder, cumin, smoked paprika, oregano) and the tomato paste.
- Cook, stirring constantly, for 1½ to 2 minutes.
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Ready when: The mixture smells fragrant and toasty, and the tomato paste has darkened to a brick red.
Tip: Ground spices burn fast. If they start to stick or smell acrid, add a splash of broth immediately.
5
Add liquids and beef
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot with a wooden spoon to dissolve every browned bit.
- Return the beef and any juices from the bowl to the pot.
- Raise the heat to high and bring to a boil, about 5 minutes.
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Ready when: The liquid is bubbling across the surface and the bottom of the pot is clean when scraped.
6
Simmer until nearly tender
- Reduce the heat to low so the stew bubbles only a few lazy bubbles at a time.
- Partially cover the pot, leaving a gap of about 1 inch (2.5 cm).
- Simmer for 90 minutes, stirring every 25 to 30 minutes and scraping the bottom.
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Ready when: A beef cube is almost tender: a fork pierces it easily but the meat still holds together with a little resistance.
Tip: A hard boil makes chuck tough and stringy. Keep it at a gentle simmer.
7
Add the beans
- Stir in the drained and rinsed pinto beans.
- Keep the pot partially covered and continue to simmer on low for 30 minutes, stirring once or twice.
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Ready when: Beef is fork-tender and crumbles easily when pressed with a spoon; beans are creamy and the broth has reduced slightly.
Tip: Add the beans late so they hold their shape instead of turning to mush.
8
Thicken with masa
- Whisk the masa harina with the cold water in a small bowl until smooth with no lumps.
- Stir into the stew and raise the heat to medium-low.
- Simmer uncovered, stirring often, for 10 minutes.
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Ready when: The stew is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly, and it no longer tastes raw or floury.
Tip: For a thinner stew, use 1 tablespoon masa. For thicker, add a third tablespoon.
9
Finish and rest
- Turn off the heat.
- Stir in the lime juice.
- Taste and add more kosher salt, a pinch at a time, until the flavors taste bright and full.
- Let the stew rest off the heat for 10 minutes before serving.
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Ready when: The stew tastes balanced: savory, smoky, slightly tangy, with no raw spice flavor.
Tip: Salt at the end. The broth and tomatoes reduce as they cook, so early salting can overshoot.
10
Serve
- Ladle the stew into warm bowls and top with chopped cilantro, if using.
- Serve with cornbread, tortilla chips, or over rice.
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Tip: Offer shredded cheddar, sour cream, and sliced scallions at the table.

Good to know

Tips

Chuck roast beats pre-cut stew meat here: it has the marbling that keeps the meat juicy through a long simmer.
Check the beef at 90 minutes. If it still feels firm, simmer 15 to 20 minutes longer before adding the beans.
For more heat, add ½ teaspoon cayenne with the spices or a minced chipotle in adobo.
Skim any excess orange fat from the surface with a spoon before serving if you prefer a leaner stew.

Make ahead

Make the stew through step 9 up to 3 days ahead. Cool, refrigerate in a covered container, and reheat gently, adding a splash of broth or water if it has thickened. The flavor improves overnight.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers with 1 inch of headspace. Thaw overnight in the fridge and reheat in a pot over medium-low heat, stirring often, until steaming hot (165°F / 74°C), adding a splash of broth if needed.

Substitutions

canned pinto beans → black beans or red kidney beans. Use the same amount, drained and rinsed. Cooking time is unchanged.
masa harina → 2 tbsp finely crushed tortilla chips or 1 tbsp cornstarch mixed with 2 tbsp water. Masa gives the most authentic flavor. Cornstarch thickens but adds no corn taste.
crushed fire-roasted tomatoes → regular crushed tomatoes or canned diced tomatoes. Add an extra ½ tsp smoked paprika if not fire-roasted.
low-sodium beef broth → chicken broth or a mix of 2 cups broth and 1 cup dark beer. Beer adds a deeper, slightly bitter note. Simmer a few extra minutes.