This stew meat chili recipe has tender beef chunks, beans, and peppers in a rich tomato base for big flavor. Make it in the crock pot or on the stovetop — either way, it’s hearty, simple, and the kind of Texas comfort food that impresses your friends without much work.
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Featured Comment by Steve:
⭐⭐⭐⭐⭐"This is one of the best crock pot meals I have ever fixed; simply delicious."
❤️ Why You’ll Love This Stew Meat Chili Recipe
- Tender beef chunks – way heartier than ground beef chili.
- With beans and peppers – classic comfort food balance of protein, fiber, and a little heat.
- Crock pot or stovetop – slow cook all day or simmer in under two hours.
- Small batch friendly – a half recipe fits a 1-quart micro crock pot; the full recipe works in a 2-quart mini and scales seamlessly for larger needs.
- Texas comfort food flavor – rich tomato base, just enough spice, and perfect for game day.
🐄 Ingredients
- Beef chunks – use precut stew meat or cube your own from a chuck roast.
- Red kidney beans – classic for chili with beans, though other beans work too.
- Onion – the base for flavor along with peppers.
- Peppers – jalapeño for heat, poblano for depth (or swap in what you like).
- Tomato products – diced tomatoes plus tomato paste for a rich, thick base.
- Seasonings – chili powder, cumin, garlic powder, salt, and pepper.
👨🍳 Quick Overview: Making Stew Meat Chili
Prep the beef – use precut stew meat or trim a chuck roast into equal-sized beef chunks.
Brown (optional, but tasty) – in a little vegetable oil, dusted with flour for extra browning and flavor.
Chop the veggies – onion, poblano, and jalapeño (or swap peppers to your taste).
Rinse the beans – drain and rinse kidney beans or your preferred beans.
Combine everything – add beef, beans, onion, peppers, tomato products, and spices to a crock pot or Dutch oven. Mix well.
Cook low and slow – crock pot: 7–8 hours on LOW or ~4 hours on HIGH. Stovetop: covered simmer for 1½–2 hours.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips, options, and serving ideas.
👍 Pro Tips for Success
- Cut your own beef chunks – trimming a chuck roast gives you even cubes and less fat than store-bought stew meat.
- Browning builds flavor – optional, but a quick sear with a dusting of flour adds depth (and keeps it a one-pot recipe if you use a Dutch oven).
- Dump-and-go works too – if you’re pressed for time, you have full permission to just add everything to the crock pot and let it cook.
- Adjust the heat – mild as written (about 3/10). Double the jalapeño or add cayenne if you want more kick.
- Thick vs. thin – this makes a thick chili. Thin with a splash of beef broth or beer near the end of cooking if you prefer.
- Crock pot tip – smaller slow cookers can run hotter. Check doneness early the first time you make this.
🐂 Ingredient Options & Variations
- Beef choices – use precut stew meat for convenience, or trim your own beef chunks from a well-marbled chuck roast. Avoid lean cuts; they’ll cook up tough.
- Beans – kidney beans are traditional, but black beans or pintos work too. Want a no-bean version? Just leave them out.
- Peppers – poblano and jalapeño add flavor and mild heat. Swap in Anaheim for something lighter, or double the jalapeño for more spice.
- Tomato products – diced tomatoes + tomato paste give richness and body. Don’t skip the paste – it’s key for depth.
- Flavor twists – try bacon, smoked paprika, oregano, or even a pinch of cocoa powder.
- Liquid options – thin with beef broth or beer if you like a looser chili.
- Cowboy chili style – add extra heat and skip the beans if you want something closer to Texas chili.
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📌 Related Chili Recipes
If you like this hearty stew meat chili with beans, try these other reader favorites:
- Small Crock Pot Chili – classic ground beef chili, easy for weeknights.
- Small Crock Pot White Chicken Chili – super easy, award-winning, dump-and-go with 5 ingredients.
- Salsa Verde Chicken Chili – a lighter, tangy twist.
Texas Style Chili
Texas Style Chili with tender chunks of beef with a rich, warm heat from three types of chili peppers. Easy to cook on the stovetop or small crock pot, but adjustable for larger amounts to fit your needs.
↕️ Scaling for Two or a Crowd
This recipe makes about 6 cups of chili (four 1½-cup servings).
- Half batch (for two) – about 3 cups, fits in a 1-quart micro crock pot.
- Full batch (default) – 4 servings, works in a 2-quart mini crock pot or Dutch oven.
- Double batch – use at least a 4-quart crock pot.
- Triple batch – needs a 6-quart or larger crock pot.
✅ Cook times stay the same — this recipe scales seamlessly for larger needs.
🍽️ Serving Suggestions
Top with sour cream, shredded cheddar, or cilantro. Serve with tortilla chips, salsa, or guacamole. It’s also great ladled over rice, baked potatoes, or chili dogs. For bread sides, pair with Old Fashioned Cornbread, Cheddar Bay Biscuits, or Cornbread Drop Biscuits.
❄️ Storage & Leftovers
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months in portion-sized containers.
- Reheat on the stovetop or in the microwave. If frozen, thaw overnight in the fridge before reheating.
❓FAQs
This is meant to be a thick chili. If you like it looser, add a splash of beef broth or beer near the end of cooking. Just remember a smaller crock pot may not have room for the extra liquid.
Yes. As written, it’s mild (about 3/10). Add more jalapeño, toss in some cayenne, or use a hotter chile pepper for extra kick.
It’s optional. Browning with a light dusting of flour adds flavor through the Maillard reaction, and if you use a Dutch oven you can keep it one-pot.
But if you’re short on time, you have full permission to just dump everything in the crock pot and let it cook — it will still turn out delicious.
Chili con carne means “chili with meat” and is what most people think of as classic beef-and-beans chili. Texas chili is traditionally beans-free, but since this recipe uses beef chunks and beans, it’s best described as chili con carne or Texas chili with beans — hearty, simple, and crock pot–friendly.
📖The Recipe Card
Stew Meat Chili (Crock Pot or Stovetop, with Beans)
Video Slideshow
Ingredients
- 1–1½ pounds stew meat - or trimmed chuck roast
- ½ large onion
- ½ jalapeno pepper
- ½ poblano pepper - optional
- 14 oz light kidney beans - rinsed and drained
- 14 oz diced tomatoes
- 3 oz tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- low sodium beef broth - to thin if desired.
Step-by-Step Instructions
- Prep the beef – use 1–1½ pounds of precut stew meat or trim a chuck roast into equal-sized beef chunks.
- Brown (optional, but tasty) – in a little vegetable oil, dusted with flour for extra browning and flavor.
- Chop the vegetables – ½ large onion: Dice ½ Poblano pepper and mince ½ jalapeno pepper. You can skip the Poblano pepper or add an Anaheim if you wish.
- Drain and rinse 1 can of kidney beans (or beans of your choice).
- Combine everything in a small crock pot or Dutch oven – add beef, beans, onion, peppers, one 14-oz can of diced tomatoes, 3 oz of tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook low and slow. Crock pot: 7–8 hours on LOW or about 4 hours on HIGH. Stovetop: simmer covered for 1½–2 hours.
Recipe Notes
Pro Tips:
- A full-size recipe needs a 2-quart mini crock pot or bigger. A double recipe fits nicely in a 4-quart or larger. A triple recipe needs 6 quarts or larger. A half recipe will fit in a 1-quart micro crock pot (watch cooking rate closely).
- Buy a well-marbled chuck roast if you don’t have a good source of quality pre-cut stew meat.
- Adjust the chili peppers to your taste. This is about a 3/10 heat, as written. Many will want to double the jalapeno or add a little cayenne pepper.
- This is a thick chili, and you may thin it with 4 to 8 oz of low-sodium beef broth or beer if you wish. Add at the end of cooking to avoid overfilling your crock pot.
- This is good in the refrigerator for 4 days and the freezer for 3 months.
- This stew meat chili with beans recipe makes about 6 cups. Most people will eat a serving size of about 1½ cups.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published February 15, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Kellie says
Fantastic recipe! Cooked it for 3 hours covered on the stove. Best chili I’ve ever made, hands down.
When I make chili I always deglaze the pan after drowning the meat with 1/2 bottle of beer, and then add a splash of real maple syrup at the end to balance the acidity. Other than that I followed recipe as is and it was soooo good!! Thank you!!