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 ā either way, itās hearty, simple, and the kind of Texas comfort food that impresses your friends without much work.
ā° Quick Answer: How Long to Cook Stew Meat Chili?
- Crock pot:Ā 7ā8 hours on LOW or about 4 hours on HIGH.
- Stovetop:Ā simmer 1Ā½ā2 hours until the beef is tender.
Jump To (scroll for more)
- ā¤ļø Why Youāll Love This Stew Meat Chili Recipe
- š Ingredients
- šØāš³ Quick Overview: Making Stew Meat Chili
- š Pro Tips for Success
- š Ingredient Options & Variations
- š Related Chili Recipes
- āļø Scaling for Two or a Crowd
- š½ļø Serving Suggestions
- āļø Storage & Leftovers
- āFAQs
- šThe Recipe Card
Featured Comment by Steve:
āāāāā"This is one of the best crock pot meals I have ever fixed; simply delicious."
ā¤ļø Why Youāll Love This Stew Meat Chili Recipe
- Tender beef chunks ā way heartier than ground beef chili.
- With beans and peppers ā classic comfort food balance of protein, fiber, and a little heat.
- Crock pot or stovetop ā slow cook all day or simmer in under two hours.
- Small batch friendly ā 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 ā rich tomato base, just enough spice, and perfect for game day.
Not quite what you were looking for?
Try myĀ Texas ChiliĀ without beans ā or for a classic ground beef version, check out myĀ Small Crock Pot Chili.
š Ingredients
- Beef chunks ā use precut stew meat or cube your own from a chuck roast.
- Red kidney beans ā classic for chili with beans, though other beans work too.
- Onion ā the base for flavor along with peppers.
- Peppers ā jalapeƱo for heat, poblano for depth (or swap in what you like).
- Tomato products ā diced tomatoes plus tomato paste for a rich, thick base.
- Seasonings ā chili powder, cumin, garlic powder, salt, and pepper.
šØāš³ Quick Overview: Making Stew Meat Chili
Prep the beef ā use precut stew meat or trim a chuck roast into equal-sized beef chunks.
Brown (optional, but tasty) ā in a little vegetable oil, dusted with flour for extra browning and flavor.
Chop the veggies ā onion, poblano, and jalapeƱo (or swap peppers to your taste).
Rinse the beans ā drain and rinse kidney beans or your preferred beans.
Combine everything ā add beef, beans, onion, peppers, tomato products, and spices to a crock pot or Dutch oven. Mix well.
Cook low and slow ā crock pot: 7ā8 hours on LOW or ~4 hours on HIGH. Stovetop: covered simmer for 1Ā½ā2 hours.
š Scroll down for the printable recipe card and complete step-by-step photo instructionsāor keep reading for tips, options, and serving ideas.
š Pro Tips for Success
- Cut your own beef chunks ā trimming a chuck roast gives you even cubes and less fat than store-bought stew meat.
- Browning builds flavor ā 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 ā if youāre pressed for time, you have full permission to just add everything to the crock pot and let it cook.
- Adjust the heat ā mild as written (about 3/10). Double the jalapeƱo or add cayenne if you want more kick.
- Thick vs. thin ā 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 ā smaller slow cookers can run hotter. Check doneness early the first time you make this.
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š Ingredient Options & Variations
- Beef choices ā use precut stew meat for convenience, or trim your own beef chunks from a well-marbled chuck roast. Avoid lean cuts; theyāll cook up tough.
- Beans ā kidney beans are traditional, but black beans or pintos work too. Want a no-bean version? Just leave them out.
- Peppers ā poblano and jalapeƱo add flavor and mild heat. Swap in Anaheim for something lighter, or double the jalapeƱo for more spice.
- Tomato products ā diced tomatoes + tomato paste give richness and body. Donāt skip the paste ā itās key for depth.
- Flavor twists ā try bacon, smoked paprika, oregano, or even a pinch of cocoa powder.
- Liquid options ā thin with beef broth or beer if you like a looser chili.
- Cowboy chili style ā add extra heat and skip the beans if you want something closer to Texas chili.
š Related Chili Recipes
If you like this hearty stew meat chili with beans, try these other reader favorites:
- Small Crock Pot Chili ā classic ground beef chili, easy for weeknights.
- Small Crock Pot White Chicken Chili ā super easy, award-winning, dump-and-go with 5 ingredients.
- Salsa Verde Chicken Chili ā a lighter, tangy twist.
Texas Chili (No Beans)
No beans ā just chuck roast, broth, and chili peppers like authentic Texas chili. Make thisĀ Texas no-bean chiliĀ low and slow for tender, bold flavor in yourĀ slow cooker or on the stovetop.
āļø Scaling for Two or a Crowd
This recipe makes about 6 cups of chili (four 1Ā½-cup servings).
- Half batch (for two) ā about 3 cups, fits in a 1-quart micro crock pot.
- Full batch (default) ā 4 servings, works in a 2-quart mini crock pot or Dutch oven.
- Double batch ā use at least a 4-quart crock pot.
- Triple batch ā needs a 6-quart or larger crock pot.
ā Cook times stay the same ā this recipe scales seamlessly for larger needs.
š½ļø Serving Suggestions
Top with sour cream, shredded cheddar, or cilantro. Serve with tortilla chips, salsa, or guacamole. Itās 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.
āļø 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.
āFAQs
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, itās mild (about 3/10). Add more jalapeƱo, toss in some cayenne, or use a hotter chile pepper for extra kick.
Itās 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 youāre short on time, you have fullĀ permission to just dump everything in the crock pot and let it cook ā it will still turn out delicious.
Stew meat becomes tender after aboutĀ 7ā8 hours on LOWĀ orĀ 4 hours on HIGHĀ in a crock pot. On the stovetop, planĀ 1Ā½ā2 hoursĀ of gentle simmering until it breaks apart easily with a fork.
Chili con carneĀ means āchili with meatā and is what most people think of as classic beef-and-beans chili. Texas chili is traditionally beans-free, but since this recipe usesĀ beef chunks and beans, itās best described asĀ chili con carneĀ orĀ Texas chili with beansĀ ā hearty, simple, and crock potāfriendly.
šThe Recipe Card
Stew Meat Chili (Crock Pot or Stovetop, with Beans)
Video Slideshow
Ingredients
- 1ā1Ā½ pounds stew meat - or trimmed chuck roast
- Ā½ large onion
- Ā½ jalapeno pepper
- Ā½ 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
- Ā½ teaspoon garlic powder
- Ā½ teaspoon salt
- Ā¼ teaspoon pepper
- low sodium beef broth - to thin if desired.
Step-by-Step Instructions
- Prep the beef ā use 1ā1Ā½ pounds of precut stew meat or trim a chuck roast into equal-sized beef chunks.
- Brown (optional, but tasty) ā in a little vegetable oil, dusted with flour for extra browning and flavor.
- Chop the vegetables ā Ā½ large onion: Dice Ā½ Poblano pepper and mince Ā½ 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 ā add beef, beans, onion, peppers, one 14-oz can of diced tomatoes, 3 oz of tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, Ā½ teaspoon garlic powder, Ā½ teaspoon salt, and Ā¼ teaspoon pepper.
- Cook low and slow. Crock pot: 7ā8 hours on LOW or about 4 hours on HIGH. Stovetop: simmer covered for 1Ā½ā2 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 donāt 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 1Ā½ 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 Iāve 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!!