Slow Cooker Stew Meat Chili for Cozy Weeknight Comfort
This Slow Cooker Stew Meat Chili is the ultimate comfort food for chilly evenings, featuring tender beef and a rich tomato base.
Equipment
- - Slow Cooker
- - Skillet
Ingredients
Chili Base
- 0.75 lb Beef Stew Meat Tender and juicy meat
- 28 oz Diced Tomatoes Opt for San Marzano for superior flavor
- 1.75 cups Beef Broth Low-sodium preferred
- 2 tbsp Chili Powder Essential for classic chili taste
- 1 tsp Ground Cumin Adds earthy depth
Texture and Thickness
- 2 tbsp All-Purpose Flour Can be swapped for gluten-free flour
- 1.5 tbsp Vegetable Oil For browning the meat
- 1.5 tbsp Brown Sugar Balances acidity and spice
Freshness and Flavor
- 1 large Onion Diced
- 1 small Bell Pepper Diced, any color
- 2 Garlic Cloves Minced
- 0.25 cup Fresh Parsley Finely chopped for garnish
Hearty Ingredients
- 16 oz Kidney Beans Drained and rinsed
- 16 oz Black Beans Drained and rinsed
Extra Flavor
- 2 tbsp Barbecue Sauce Adds smoky sweetness
- 0.75 tsp Salt Enhances flavor
Instructions
Chili Preparation
- Heat the vegetable oil in a skillet over medium-high heat. Sear beef stew meat cubes for 3-5 minutes, until golden brown on most sides.
- Sprinkle the chili powder and cumin over the browned meat in the skillet. Stir for 1 minute to toast the spices.
- Dust the flour over the spiced meat mixture, stirring for another minute to create a light roux.
- Transfer the contents of the skillet to the slow cooker, scraping in every flavorful bit.
- Stir in diced onion, bell pepper, minced garlic, diced tomatoes, kidney beans, black beans, beef broth, barbecue sauce, brown sugar, and salt.
- Cover and cook on Low for 6-8 hours, checking after 6 hours for fork-tender beef.
- If the chili is too thick, stir in remaining beef broth to reach desired consistency.
- Ladle the chili into bowls and garnish with fresh parsley.
Notes
For added richness, top with cheese, sour cream, or avocado.