Savory Slow Cooker Stew Meat Chili for Cozy Nights
This Slow Cooker Stew Meat Chili combines tender beef, two types of beans, and a rich tomato base for a cozy meal.
Equipment
- - Slow Cooker
- - Skillet
Ingredients
Chili Base
- 2 lbs Beef Stew Meat Feel free to substitute with chuck roast for a budget-friendly option.
- 2 tbsp Chili Powder Add more for a spicier kick.
- 2 tsp Ground Cumin Essential for authentic chili flavor.
- 1 tbsp All-Purpose Flour Lightly dust over browned meat to create a roux.
- 2 tbsp Vegetable Oil Can substitute with canola oil or olive oil.
- 28 oz Diced Tomatoes Opt for San Marzano for richer flavor.
- 2 cloves Garlic Minced, fresh is best.
- 1 large Onion Diced, onion can be yellow, white, or sweet.
- 1 small Bell Pepper Diced, any color works.
- 1.5 tbsp Brown Sugar Can substitute with honey or maple syrup.
- 1.75 cups Beef Broth Low-sodium is recommended.
Beans
- 16 oz Kidney Beans Drain and rinse before adding.
- 16 oz Black Beans Drain and rinse before adding.
Extra Flavor
- 2 tbsp Barbecue Sauce Add your favorite version.
Instructions
Cooking Steps
- Brown the Beef: Heat vegetable oil in a skillet over medium-high heat. Sear beef cubes for 3-5 minutes until they develop a golden-brown crust.
- Spice and Coat: Sprinkle chili powder and ground cumin over the meat, toasting for 1 minute. Then, add flour, stirring well to coat.
- Transfer to Slow Cooker: Add the seared beef along with all the browned bits from the skillet into the slow cooker.
- Combine Ingredients: Stir in onion, bell pepper, garlic, diced tomatoes, kidney beans, black beans, beef broth, barbecue sauce, brown sugar, and salt.
- Cook: Cover the slow cooker and set it on low heat, cooking for 6-8 hours.
- Serve: Ladle the chili into bowls and garnish with freshly chopped parsley.
Notes
Serve with shredded cheese, sour cream, or sliced jalapeños for customization.