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Crock Pot Stew Meat Chili

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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.

Crock Pot Stew Meat Chili from 101 Cooking for Two
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.

My Rating

My rating system of a 4 out of 5 so very nice.
A nice solid four. This is a great hearty chili.

Pro Tips: Recipe Notes for Stew Meat Chili

The Beef:

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.

image of chopped up beef along with spices and canned products for chili

Use pre-cut stew meat or a chuck roast trimmed and cut up would be good also.

image of chopped peppers and onion on a black chopping board with a knife

Chop one large onion. Dice one Poblano pepper and mince one jalapeño pepper. Skip the Poblano pepper if you want.

image of a large pile of beef chunks on a red cutting board

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.

rinsing and drain beans under running water

Drain and rinse two 14 oz cans of light kidney beans.

mixing all ingredients in a white crock pot

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 ½ teaspoon pepper. Mix well.

image of a large ladle of Stew Meat Chili over the crock pot

Cook on low for 7-8 hours.

image of a blue bowl of Stew Meat Chili

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Image of Stew Meat Chili

Crock Pot Stew Meat Chili

From Dan Mikesell AKA DrDan
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.
4.35 from 47 votes
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Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Servings #/Adjust if desired 12 cups

Ingredients

  • 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
  • ½ teaspoon pepper

Instructions
 

  • 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 ½ teaspoon pepper. Mix well.
  • Cook on low for 7-8 hours.

Recipe Notes

Pro Tips:

  1. I suggest buying a nice chuck roast for the meat if you don't have a good source of pre-cut stew meat.
  2. Adjust the chili peppers to your taste.
  3. This is a thick chili and dilute with a cup or two of beef broth if you want.
  4. This is a relatively easy recipe to cut in half.
  5. Serving size for nutrition is a bit over one cup.
  6. This is good in the refrigerator for 4 days and freezer for 2-3 months at least.
  7. Can be cooked on high in half the time.
 
Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Serving : 240 gCalories : 317 kcalCarbohydrates : 19 gProtein : 26 gFat : 16 gSaturated Fat : 6 gPolyunsaturated Fat : 1 gMonounsaturated Fat : 7 gCholesterol : 71 mgSodium : 662 mgPotassium : 712 mgFiber : 5 gSugar : 6 gVitamin A : 550 IUVitamin C : 10.7 mgCalcium : 60 mgIron : 4.3 mg
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
Course :Main Course
Cuisine :American

Originally Published February 15, 2018

Molly and Lilly dogs running in the snow covered yard

⇊ NEW COMMENTS MAY BE ENTERED AT BOTTOM OF THE FIRST PAGE OF COMMENTS ⇊

Hi Guys,

Comments are generally welcome on recipes. Keep it polite please. Rude or snarky remarks will be deleted. See Comment Guidelines for more information on commenting or if your comment did not appear. By commenting, you accept the Comment Guidelines.

DrDan

Reader Interactions

Comments

  1. Tor Hembre

    Hi Dan

    I'm planning on this chili tomorrow.(Football season is finally on) Not sure how many servings I'll need, but if I double this recipe, will a 6 quart pot still work? And will the cooking time still be the same? Love your recipes, and just wanna try them all ;-)

    Reply

    • Dan Mikesell AKA DrDan

      Hi Tor,

      This recipe makes about 12 cups which is 3 quarts. Crock pots filled at 75% or more do not cook well. So a double recipe would require an 8-quart crock pot. Most large crock pots are not that big. Most are about 6 1/2 quart. So a 50% increase would fit in 6 qt or above. Cooking time will be the same.

      Enjoy your chili.

      Dan

    • Tor Hembre

      Thank you for quick response Dan. I'll go with 50 % increase then.
      Your recipes are fantastic, so I know it will be a winner :-)

  2. Kelly

    Do you broken the meat before you put in the slow cooker?

    Reply

    • DrDan

      Hi Kelly,
      Welcome to the blog.
      I trim and cut up the beef before cooking. You can also use prepared stew meat.
      Dan

  3. Linda

    I am making the chili tomorrow. I used 3 onion and 4 sweet peppers, 9 fresh cloves garlic and a Chipotle pepper in sauce, my personal favorite, all chopped. (I like to boost the veg content. Oh, also a can of black beans, so 3 cans total.

    Reply

    • DrDan

      Hi Linda,
      Welcome to the blog.
      That is a lot of veggies but should be great. My wife would love the garlic.
      Thanks for the note.
      Dan

  4. Thomas A Barnes

    I just made this chili today and it turned out fantastic! I decided to use white kidney beans and pinto beans. I also added half of a Serrano pepper. This will be my go to chili recipe from now on. Thanks for sharing it.

    Reply

  5. Owen Acker

    Wow! Thank you! I continually needed to write on my blog something like that. Can I implement a portion of your post to my site?

    Reply

  6. Dee Bacus

    Making the onion soup right now smells terrific I can hardly wait. I looked over most of your recipes and really enjoyed it I'm going to run be trying a lot more of them

    Reply

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