Chuckwagon Chili with Stew Meat: High-Protein GLP-1 Diet Recipe

Bowl of chuckwagon chili made with lean stew meat, garnished and served as a high-protein GLP-1 recipe

Ingredients

1.5 lbs beef stew meat cut into 1-inch cubes
1 tbsp avocado oil
1 large yellow onion diced
1 green or red bell pepper diced
2 tbsp tomato paste
1 can fire roasted tomatoes 15 oz
1 can crushed tomatoes 15 oz
2 cups beef stock
2 cans light red kidney beans 15 oz
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp dried Mexican oregano
1 tsp kosher salt

Instructions

Dry and season the beef. Pat your stew meat completely dry with paper towels — moisture is the enemy of a good sear. Season generously with salt and pepper. This step is non-negotiable for building flavor.
Brown the beef. Heat the avocado oil in a skillet, Dutch oven, or electric cooker at medium-high heat or sear setting until shimmering. Add the beef in a single layer — do not crowd the pan or it will steam instead of sear. Brown on all sides, about 2–3 minutes per side, working in two or three batches. Remove browned beef and set aside.
Sauté the vegetables. Reduce heat to medium. Add the diced onion to the same pot and cook for 4–5 minutes until softened and translucent. Add the peppers and garlic. Cook 2 more minutes, stirring frequently.
Add tomato paste and bloom the spices. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and sticks to the bottom. Add all the spices directly to the pot and stir constantly for 60 seconds. You'll smell them open up — that's exactly what you want. Blooming the spices in fat at this stage adds significant depth to the finished chili.
Build the broth. Pour in the beef broth, scraping up every browned bit from the bottom of the pot — that's pure flavor. Add both cans of tomatoes. Return the browned beef to the pot along with any accumulated resting juices.
Low and slow. Bring to a low boil, then reduce to a gentle simmer. Cover and cook for 2 to 2.5 hours, stirring every 20–30 minutes, until the stew meat is completely tender and pulls apart easily. Don't rush this step — this is where the magic happens.
Add the beans and finish. In the last 30 minutes of cooking, stir in both cans of drained, rinsed beans. Taste and adjust seasoning — more salt, more cayenne, more cumin if needed.

Nutrition