Tuscan Beef Chili with White Beans and Rosemary

Name: Tuscan Beef Chili with White Beans and Rosemary
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: Tuscan
Ingredients: 2½ lb (1134 g) beef chuck, cut into 1-inch cubes, patted dry with paper towels; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (250 g) yellow onion, large, diced (about 1 cup); 6 cloves garlic cloves, minced; 2 whole (100 g) celery ribs, diced (about ¾ cup); 28 oz (794 g) San Marzano tomatoes, canned, whole, with juices; 2 tbsp (30 g) tomato paste; 3 cups (750 ml) cannellini beans, canned or cooked, drained and rinsed if canned; 2 cups (480 ml) beef broth, low-sodium; 3 sprigs (12 g) fresh rosemary sprigs, left whole for easy removal; 1 tsp (1 g) dried thyme; 1 whole bay leaf; ¾ tsp (1½ g) fennel seeds, lightly crushed; kosher salt, to taste; freshly ground black pepper, to taste; 1 tbsp (15 ml) aged balsamic vinegar; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, for garnish (optional); 3 tbsp (12 g) fresh flat-leaf parsley, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A rustic Italian-style chili simmered low and slow with tender beef chuck, creamy cannellini beans, fresh rosemary, and San Marzano tomatoes. Aromatics like garlic and fennel add warmth, while a touch of balsamic vinegar and Parmigiano-Reggiano finish this hearty, herb-forward dish that tastes even better the next day.

Prep: 25 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 55 min
Makes: 6 servings (about 10 cups)

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Ingredients

6 servings

2½ lb (1134 g) beef chuck, cut into 1-inch cubes, patted dry with paper towels
2 tbsp (30 ml) extra-virgin olive oil
1 whole (250 g) yellow onion, large, diced (about 1 cup)
6 cloves garlic cloves, minced
2 whole (100 g) celery ribs, diced (about ¾ cup)
28 oz (794 g) San Marzano tomatoes, canned, whole, with juices
2 tbsp (30 g) tomato paste
3 cups (750 ml) cannellini beans, canned or cooked, drained and rinsed if canned
2 cups (480 ml) beef broth, low-sodium
3 sprigs (12 g) fresh rosemary sprigs, left whole for easy removal
1 tsp (1 g) dried thyme
1 whole bay leaf
¾ tsp (1.5 g) fennel seeds, lightly crushed
kosher salt, to taste
freshly ground black pepper, to taste
1 tbsp (15 ml) aged balsamic vinegar
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, for garnish (optional)
3 tbsp (12 g) fresh flat-leaf parsley, chopped, for garnish (optional)

Equipment (7)

Large heavy-bottomed pot or Dutch oven (5 quart)
Cutting board
Chef's knife
Slow cooker (5–6 quart)
Wooden spoon
Colander (if using canned beans)
Measuring spoons and cups

Steps

Before you start

Pat beef chuck dry so it browns properly—moisture prevents a good crust
Use a 5- to 6-quart slow cooker; a smaller one will be too crowded
If using canned beans, drain and rinse them thoroughly to remove excess starch
Read the recipe timing: 3 hours on high or 6 hours on low

1
Brown the beef
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Working in two batches to avoid crowding, add the dried beef cubes and sear them on all sides until a deep golden-brown crust forms, 3–4 minutes per batch.
- You want color, not cooked-through meat.
- Transfer the browned beef to your slow cooker.
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Ready when: Beef is deep golden brown on all sides; no pink exposed
Tip: Do not skip browning—it builds flavor through the Maillard reaction. Crowding the pan steams the meat instead; two batches are essential.
2
Sauté aromatics
- In the same pot, reduce heat to medium.
- Add the diced onion and celery, scraping up any browned bits from the bottom with a wooden spoon.
- Cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the minced garlic and fennel seeds, cooking for 1 minute more until fragrant.
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Ready when: Onion is translucent and soft; garlic is fragrant and no longer raw
Tip: Scraping the fond (browned bits) adds deep savory depth to your chili. Don't skip this step.
3
Add tomatoes and paste
- Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the vegetables.
- Pour in the canned San Marzano tomatoes with their juices, breaking them apart slightly with the back of your spoon.
- Stir well to combine with the aromatics.
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Ready when: Tomato paste is evenly distributed and fragrant; tomatoes are broken into chunks
Tip: Cooking the tomato paste briefly in the hot pan caramelizes it slightly for more flavor—don't skip this step.
4
Deglaze and build the base
- Pour the beef broth into the pot, stirring and scraping any remaining bits from the bottom.
- Add the fresh rosemary sprigs, thyme, and bay leaf.
- Stir well and bring the mixture to a simmer over medium heat for about 2 minutes.
- Pour everything (including the beef) into your slow cooker.
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Ready when: Mixture is simmering gently and has started to steam
Tip: Adding hot liquid to the slow cooker jump-starts the cooking process and helps the chili reach its target temperature faster.
5
Add beans and slow cook
- Stir in the drained cannellini beans.
- Season with a pinch of kosher salt and freshly ground black pepper.
- Cover the slow cooker and cook on high for 3 hours (or on low for 6 hours) until the beef is very tender and the flavors have melded.
- The chili should be bubbling gently around the edges.
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Ready when: Beef shreds easily when pierced with a fork; broth is rich and aromatic; beans are soft and creamy
Tip: On high, the chili cooks faster but the texture is slightly less refined. Low and slow (6 hours) yields the most tender beef and integrated flavors.
6
Remove aromatics and finish
- Fish out and discard the rosemary sprigs and bay leaf.
- Stir in the aged balsamic vinegar.
- Taste the chili and adjust salt and pepper to your preference.
- Add a little more broth if it has reduced too much and you prefer a brothier consistency.
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Ready when: Rosemary and bay leaf are removed; balsamic is fully stirred in; chili smells rich and balanced
Tip: The balsamic adds a subtle sweet-sour note that brightens the dish. Add it after cooking to preserve its delicate acidity.
7
Serve and garnish
- Ladle the chili into bowls.
- Top each serving with a generous handful of grated Parmigiano-Reggiano and a sprinkle of fresh chopped parsley.
- Serve immediately with crusty bread or alongside creamy polenta if desired.
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Tip: Parmigiano-Reggiano adds a nutty, umami finish that is quintessentially Tuscan. Grate it fresh just before serving.

Good to know

Tips

This chili is even better the day after it's made—the beef becomes more tender and flavors meld overnight. Refrigerate and reheat gently.
For a thicker chili, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in during the last 30 minutes of cooking on high, and let it bubble for 5 minutes.
Serve with crusty grilled ciabatta bread to soak up the rich, herbaceous broth.
A dollop of mascarpone or crème fraîche on top adds a luxurious, cooling counterpoint to the savory depth of the chili.

Make ahead

Prepare the chili through Step 5 and refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop over medium-low heat, stirring occasionally. The flavors deepen and improve when rested overnight.

Storage & reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Freeze in portion-sized containers for up to 3 months. To reheat from refrigerated: warm gently on the stovetop over medium-low heat, stirring frequently and adding a splash of broth if it has thickened too much. Do not boil. Thaw frozen chili overnight in the refrigerator before reheating.

Substitutions

San Marzano tomatoes, canned, whole → whole peeled tomatoes (any quality canned brand) or 2 cups fresh tomato puree plus ½ cup water. San Marzano tomatoes have fewer seeds and a sweeter flavor; regular canned tomatoes work but may require an extra ½ tablespoon of balsamic vinegar for balance.
cannellini beans, canned or cooked → Great Northern beans, navy beans, or a mix of cannellini and chickpeas. Any creamy white or pale bean works. Avoid kidney beans, which are denser. Keep the total quantity at 3 cups drained.
beef chuck, cut into 1-inch cubes → beef brisket or lamb stew meat, cut into 1-inch pieces. Brisket is fattier and requires longer cooking (7–8 hours on low); lamb adds a Mediterranean flavor shift. Both need the same browning technique.
fresh rosemary sprigs → 1 tablespoon dried rosemary (crumbled) or 1½ teaspoons Italian herb blend. Dried rosemary is more potent; use half the amount. Add it in Step 4 with the thyme, not as sprigs (it won't be removable easily).