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    🏠Home » Recipes » Chili Recipes

    Stew Meat Chili

    Aug 13, 2023 by Dan Mikesell AKA DrDan · Last modified: Sep 11, 2023 · 24 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.35 from 108 votes

    This Stew Meat Chili recipe is simple for even the non-cook—you only need a few knife skills. With this easy small-batch recipe, you can make chili for two or as much as you need.

    Image of Stew Meat Chili
    Jump To:
    • 👨‍🍳How to Make Chili with Stew Meat
    • ♨️How to make on the stovetop
    • 🐄Ingredients
    • 🍽️ Serving
    • ↕️How to make this a "for two" or "family size" recipe
    • How to store leftover stew meat chili
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    With tender chunks of beef, this chili with stew meat has multiple taste levels with various chili peppers. It will make this your new favorite chili—perfect for the weekend or tailgating on game day.

    This chili recipe fits a 2-quart mini crock pot and makes four servings but scales down or up seamlessly for larger needs. Uses simple ingedients, you can make it in a crock pot or on the stovetop.

    Some people call this Texas chili with beans, which is incorrect since Texas chili does not have beans. This recipe is more Chili Con Carne, a northern Mexican chili similar to Texas chili but can have beans—sometimes called Texas Chili Con Carne.

    👨‍🍳How to Make Chili with Stew Meat

    1. Brown the meat in a skillet with vegetable oil if you have time. A dusting of flour on the meat will help to brown the meat.
    2. Trim and chop the peppers and onion. Rinse the beans.
    3. Add all ingredients to a 2 to 3-quart crock pot. A double recipe needs 4-quart or larger. Larger crock pots can be used for small recipes but may cook faster.
    4. Cook on low for 7-8 hours or high for about 4 hours.

    See photo instructions and the printable recipe card for detailed instructions.

    ♨️How to make on the stovetop

    1. If you have time, brown the meat in a Dutch oven with vegetable oil. Dry the beef with a paper towel before browning, and a dusting of flour on the meat will help to brown the meat.
    2. Trim and chop the peppers and onion. Rinse the beans.
    3. Add all the ingredients to the meat in the Dutch oven and bring it to a boil.
    4. Turn the heat down to simmer and cover—cook for 1 ½ to 2 hours.

    🐄Ingredients

    plate of stew meat with peppers and chili ingredients
    • Beef—Precut beef stew meat, or trim your own from a well-marbleized chuck roast or other pot roast type beef.
    • Chili peppers—A jalapeño and a Poblano pepper are recommended. Add an Anaheim if you want. Keep the jalapeño but skip the others if you wish.
    • Tomato products—Diced tomatoes and tomato paste. Do not skip the paste; it adds an excellent sweet and more intense tomato taste.
    • Seasoning—chili powder, cumin, garlic powder, salt, and black pepper

    🍽️ Serving

    Top with sour cream, shredded cheddar cheese, or your favorite toppings.

    Serve with side dishes of salsa or guacamole with tortilla chips. Old Fashioned Cornbread or Cornbread Biscuits are also excellent side dishes.

    Related Recipes

    Check out these other great chili recipes, like Crock Pot Chil (an all-American ground beef chili), Salsa Verde Chicken Chili, Crock Pot Texas Chili, and a personal favorite,, Ultra Simple Crock Pot White Chicken Chili.

    ↕️How to make this a "for two" or "family size" recipe

    This is an easy recipe to cut in half, double, or triple. The recipe, as written, makes 6 cups which is four 1 ½ cup servings.

    1. Use the recipe card and adjust the number of servings you want
    2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
    3. Minimum crock pot size: A half recipe (two servings) will work even in a 1-quart crock pot. For the whole 4 servings, use a 2-quart mini crock pot. For a double recipe, a 4-quart minimum size crock pot. And a triple recipe fits a 6-quart or larger crock pot.
    4. Cook for the same amount of time.

    How to store leftover stew meat chili

    Seal in an airtight container and store in the refrigerator for 4 days or in the freezer for 3 months.

    To reheat, thaw completely overnight in the refrigerator if frozen. Reheat in the microwave or stovetop.

    ❓FAQs

    The chili is very thick. How to thin stew meat chili?

    I like my chili thick; if you are a thinner chili person, add a cup or two of low-sodium beef broth. Please account for the extra volume in the crock pot size or add it before serving.

    Can I adjust the spicy heat of the chili?

    This is not a very spicy chili—only 3/10 hot. You can kick that up by doubling the jalapeno or a little cayenne pepper.

    Should I brown the meat for chili?

    In addition to trimming the beef, I like to brown it to create great flavor with a Maillard reaction. A few minutes in a skillet with vegetable oil on the stovetop will add nice flavors.

    Use a skillet or Dutch oven with a few teaspoons of oil. Pat dry the beef with paper towels before starting, and a light dusting of flour will help the browning.

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    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    Chili Recipes, Crock Pot Recipes, Featured | Chili Recipes, Featured | Crock Pot Recipes, Mini Crock Pot Recipes, Small Crock Pots Recipes
    Blue ribbon divider used for visual effect

    Step-by-Step Photo Instructions

    NOTE: All images are for a double recipe which I highly recommend.

    chunks of beef on a red board with a knife

    Trim a small chuck roast or 1 to 1 ½ pounds of pre-cut stew meat. If using stew meat, check the stew meat and cut bigger pieces in half. I suggest browning the meat over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour before browning.

    chopped peppers and onion on black board

    Chop ½ large onion. Dice ½ Poblano pepper and mince ½ jalapeno pepper. Skip the Poblano pepper if you want.

    rinsing beans under running water

    Drain and rinse 1 can of light kidney beans (or beans of your choice.)

    adding onion and peppers to the crock pot

    Add meat, onion, peppers, and beans to a small crockpot. Add one 14 oz can of diced tomatoes, 3 oz tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper—stir well.

    chili in a ladle over the crock pot

    Cook on low for 7-8 hours or high for about 4 hours. You may add some low-sodium beef broth to thin but wait until near the end of cooking.

    Stovetop instructions are above in the post and also in the recipe card below.

    ↑Jump to Table of Contents

    📖 Recipe

    Stew Meat Chili in a spoon over a blue bowl

    Stew Meat Chili

    From Dan Mikesell AKA DrDan
    This Stew Meat Chili recipe is simple for even the non-cook—you only need a few knife skills. With this easy small-batch recipe, you can make chili for two or as much as you need.
    Tap to leave a Rating
    4.35 from 108 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Servings #/Adjust if desired 4 Servings of 1 ½ cups

    Ingredients

    US Customary - Convert to Metric
    • 1 to 1 ½ 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.
    Prevent your screen from going dark

    Instructions

    • Trim a small chuck roast or 1 to 1 ½ pounds of pre-cut stew meat. Combed through the stew meat for additional trimming and cut bigger pieces in half. I suggest browning the meat over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour before browning.
      chunks of beef on a red board with a knife
    • Chop ½ large onion. Dice ½ Poblano pepper and mince ½ jalapeno pepper. Skip the Poblano pepper if you want.
      chopped peppers and onion on black board
    • Drain and rinse 1 can of light kidney beans (or beans of your choice.)
      rinsing beans under running water
    • Add meat, onion, peppers, and beans to a small crockpot. Add one 14 oz can of diced tomatoes, 3 oz tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper—stir well.
      adding onion and peppers to the crock pot
    • Cook on low for 7-8 hours or high for about 4 hours. You may add some low-sodium beef broth to thin but wait until near the end of cooking.
      stew meat chili on a ladle over a crock pot
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. A full-size recipe needs a 2-quart mini crock pot. A double recipe fits nicely in a 4-quart or larger. A triple recipe needs 6 quarts or larger.
    2. I suggest buying a nice chuck roast for the meat if you don't have a good source of pre-cut stew meat.
    3. Adjust the chili peppers to your taste. This is about a 3/10 heat, as written. Many will want to double the jalapeno or a little cayenne pepper.
    4. This is a thick chili, and you may thin it with 4 to 8 ozs of low-sodium beef broth if you wish.
    5. This is good in the refrigerator for 4 days and the freezer for 3 months.
    6. This makes about 6 cups. Most people will eat a serving size of about 1 ½ cups.

    Stovetop Instructions

    Start with a heavy pot like a Dutch oven over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour and brown.
    Add all the other ingredients and bring to a boil. Then, turn the heat down to simmer and cover—cook for 1 ½ to 2 hours.

    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 Estimate

    Serving : 240 gCalories : 194 kcal (10%)Carbohydrates : 18 g (6%)Protein : 22 g (44%)Fat : 4 g (6%)Saturated Fat : 1 g (5%)Cholesterol : 47 mg (16%)Sodium : 547 mg (23%)Potassium : 768 mg (22%)Fiber : 6 g (24%)Sugar : 5 g (6%)Vitamin A : 743 IU (15%)Vitamin C : 20 mg (24%)Calcium : 71 mg (7%)Iron : 4 mg (22%)
    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

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published February 15, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Happy Lilly dog

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    1. john lompart

      August 13, 2023 at 1:56 pm

      Do you have to rinse the beans before using, I would think unrinsed would add to the flavour?? I am a new cook, normally have chilli from the can and would like to try your recipe. I tried chicken legs in the mic, disaster the first time the second try was much better. Thanks for making me a better cook. Your North of the border neighbour. John
      .

      Reply
      • Dan Mikesell AKA DrDan

        August 13, 2023 at 2:10 pm

        Hi John,

        Welcome to the blog.

        The packing fluid contains some flavor but also has a fair amount of sodium and will discolor lighter dishes. So for those reasons, generally, canned beans will be rinsed. Rinsing will decrease the sodium by about 30% but is variable according to studies.

        So, it is optional depending on your situation and the dish you are using them in. I will say that when making our favorite chicken chili, https://www.101cookingfortwo.com/ultra-simple-crock-pot-white-chicken/ , I never do drain and rinse. A chili I have been making for 40 years—old habits die hard. Although I did discuss it in the post as an option.

        Please let me know if you have other questions.

        Dan

    2. Peter

      May 20, 2023 at 8:53 am

      5 stars
      I didn't bother to brown the meat and my only addition was a local seasoning we call "bandhanya" - something like cilantro, but a stronger flavour. I will definitely make this again . . . and again.

      Reply
    3. Tor Hembre

      November 06, 2022 at 1:29 pm

      5 stars
      It’s getting chilly in San Marcos, Texas! Down to 78F now, so about time to make this delicious chili again……… not the first time, and absolutely not the last time we’ll make it! Only 6 more hours 😍
      Just wanted to stop by to say how much we love this one 🤠

      Reply
    4. Carolyn

      October 30, 2022 at 3:25 pm

      Is this a mild chilli please?

      Reply
      • Dan Mikesell AKA DrDan

        October 30, 2022 at 4:48 pm

        Hi Carolyn,

        Welcome to the blog.

        I have this covered in the FAQs in the post.

        Can I adjust the spicy heat of the chili?
        This is not a very spicy chili— only 3/10 hot. You can kick that up by doubling the jalapeno or a little cayenne pepper.

        Dan

    5. glenn hutchison

      July 01, 2022 at 6:41 pm

      5 stars
      prepared tonight. wife and I both loved it. a keeper

      Reply
    6. Donna

      December 03, 2021 at 10:06 am

      Planning on making this tomorrow morning so it's ready for dinner. Would you recommend sauteeing the veggies with the garlic before putting in the crockpot or leave them raw ?

      Reply
      • Dan Mikesell AKA DrDan

        December 03, 2021 at 11:06 am

        Hi Donna,

        Welcome to the site.

        The sauteing is getting some browning on the meat for extra taste. If you do that with the veggies, they will be overcooked by the end and be mushy. So no, I would not saute the veggies.

        Enjoy your chili.

        Dan

    7. Steve

      February 18, 2021 at 11:18 am

      5 stars
      This is one of the best crock pot meals I have ever fixed; simply delicious. The only departure from the recipe I made was substituting about 1/2 of a large anaheim chili for the poblano. I also tossed in a 1/4 tsp of cayenne for a little more heat. It's now our go-to chili recipe.

      Reply
    8. Robby

      February 11, 2021 at 5:42 pm

      Can you use the permix chili seasoning

      Reply
      • Dan Mikesell AKA DrDan

        February 11, 2021 at 6:35 pm

        Hi Robby,

        Welcome to the blog.

        The answer, you always "can" but should you? I doubt it is a good idea. The components vary by brand and usually it is mostly filler making you think there is more spice than really is there. So I would not chance my chili ingredients on a premixed seasoning,

        So probably but please don't since the results are unpredictable.

        Dan

    9. Tor Hembre

      September 12, 2020 at 1:27 pm

      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

        September 12, 2020 at 2:13 pm

        NOTE TO READERS: the comments about size should be discarded. The recipe is not half the size. So a full recipe is about 5-6 cups (and fits a 2 qt. mini crockpot. A double fit a 4 qt. And a triple need 6 qt.
        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

        September 12, 2020 at 2:19 pm

        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 :-)

    10. Kelly

      February 24, 2019 at 12:33 pm

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

      Reply
      • DrDan

        February 24, 2019 at 1:36 pm

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

    11. Linda

      December 11, 2018 at 5:42 pm

      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

        December 11, 2018 at 9:55 pm

        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

    12. Thomas A Barnes

      November 11, 2018 at 6:35 pm

      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
    13. Owen Acker

      June 20, 2018 at 6:13 pm

      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
      • DrDan

        June 20, 2018 at 7:53 pm

        Owen,
        You can seem my guidelines for publishers at https://www.101cookingfortwo.com/information-for-publishers/ .
        Let me know if you have any questions. What is your site.
        Dan

    14. Dee Bacus

      February 16, 2018 at 10:02 pm

      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
      • DrDan

        February 17, 2018 at 12:53 pm

        Hi Dee,
        Welcome to the blog, you will love the onion soup. Have a look around. A good place to start is https://www.101cookingfortwo.com/category/101s-top-posts/ which are my personal favorites.
        Thanks for the note.
        Dan

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