Super easy dump and go chunky stew meat chili. This wonderfully tasty chili brings multiple levels of taste with the optional use of different types of chili peppers. Tender chunks of beef will make this chili a favorite.
It's chili season, but truth be told, every season is chili season. But chili can get a little boring. Chicken or ground beef over and over. I have lots of excellent chili recipes, but one more is always good.
This chili is tending towards a Texas chili with the chunks of beef and different fresh chili peppers, but I wanted some beans also. So not quite a Texas chili if you're a purist.
A nice solid four. This is a great hearty chili.
Pro Tips: Recipe Notes for Stew Meat Chili
You can use a nice chuck roast, or if your source of precut stew meat is good, that is fine. You need to know your butcher. My closest store has excellent stew meat. I'm so lucky.
The Chili Peppers:
I chose to use a combination of fresh chili peppers here. I have Crock Pot Texas Chili which had jalapenos, Anaheim peppers, and Poblano peppers but I don't want to quit that far here. So only the jalapeno and a Poblano. Feel free to add a chopped Anaheim if you have one.
If you don't want the Poblano chili, just skip it. I do suggest you keep the jalapeno.
Other Chili Notes:
The rest of this chili is basic chili stuff. Diced tomatoes for thickness. I add tomato paste for more intense tomato taste and some sweetness.
I like my chili thick, if you are more of thinner chili person, then a cup or two of beef broth would get you where you want to be. Use low sodium broth, please.
This is not a very spicy chili. A second jalapeno or a little cayenne pepper would take care of that — only 3/10 hot.
This would be an easy recipe to cut in half, but it is good in the refrigerator for 3-4 days or the freezer for 2-3 months.
Use pre-cut stew meat or a chuck roast trimmed and cut up would be good also.
Chop one large onion. Dice one Poblano pepper and mince one jalapeño pepper. Skip the Poblano pepper if you want.
Trim 2-pound chuck roast or 2 pounds of pre-cut stew meat. I always go through the stew meat for any additional trimming and to cut bigger pieces in half.
Drain and rinse two 14 oz cans of light kidney beans.
Add meat, onion, peppers, and beans in a larger crock pot. Add two 14 oz cans diced tomatoes, one 6 oz can tomato paste, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well.
Cook on low for 7-8 hours.
Crock Pot Stew Meat Chili
- 2 pounds stew meat
- 1 large onion
- 1 jalapeno pepper
- 1 poblano pepper - optional
- 28 oz light kidney beans - rinsed and drained
- 28 oz diced tomatoes
- 6 oz tomato paste
- 2 tablespoons chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Chop one large onion. Dice one Poblano pepper and mince one jalapeño pepper. Skip the Poblano pepper if you want.
- Trim 2 pounds of pre-cut stew meat. I always go through the stew meat for any additional trimming and to cut bigger pieces in half. You can also use a chuck roast.
- Drain and rinse two 14 oz cans of light kidney beans.
- Add meat, onion, peppers, and beans in a larger crock pot. Add two 14 oz cans diced tomatoes, one 6 oz can tomato paste, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well.
- Cook on low for 7-8 hours.
- I suggest buying a nice chuck roast for the meat if you don't have a good source of pre-cut stew meat.
- Adjust the chili peppers to your taste.
- This is a thick chili and dilute with a cup or two of beef broth if you want.
- This is a relatively easy recipe to cut in half.
- Serving size for nutrition is a bit over one cup.
- This is good in the refrigerator for 4 days and freezer for 2-3 months at least.
- Can be cooked on high in half the time.
Originally Published February 15, 2018