This easy Texas-style Stew Meat Chili recipe, also known as chili con carne, has tender chunks of beef and beans in a delicious tomato sauce with multiple peppers and a touch of heat I love. It's a simple small-batch recipe made on the stovetop or in any size crock pot, from a 2-quart mini to a full-size one.
🐄Ingredients
Stew meat—precut or cut from a chuck roast
Red kidney beans
Onion
Tomatoes—diced and paste
Chili peppers—jalapeño and Poblano pepper
Seasoning—Chili powder, garlic powder, cumin, salt, pepper
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Featured Comment by Steve:
⭐⭐⭐⭐⭐"This is one of the best crock pot meals I have ever fixed; simply delicious."
Chili con carne originated in northern Mexico. It is similar to Texas chili but can have beans. Because of its similarity, it is sometimes called Texas chili con carne to differentiate it from Texas chili, which should not have beans. From my Midwestern roots, we call it stew meat chili.
With tender chunks of beef, this chili with stew meat has multiple taste levels from the various chili peppers. The perfect hardy chili for cold days, tailgating, and game-day parties. And it is so easy to make on the stovetop or in any crock pot.
Check out these other great chili recipes, including Small Crock Pot Chili (an all-American ground beef chili), Salsa Verde Chicken Chili, and a personal favorite, Small Crock Pot White Chicken Chili.
👨🍳How to Make Stew Meat Chili AKA Chili Con Carne—Step-by-Step Photo Instructions
1. Use stew meat or trim a chuck roast or other beef roast.
2. Optional but suggested—brown the meat in vegetable oil. A dusting of flour will help the browning.
3. Chop the onion, dice a Poblano pepper, and mince jalapeno pepper. You may vary the peppers.
4. Drain and rinse kidney beans (or beans of your choice.)
5. To a small crock pot or Dutch oven, add meat, onion, peppers, beans, and tomato products. Add spices and mix well.
6. Cook on low for 7-8 hours or high for about 4 hours in the crock pot. Or simmer covered in the Dutch oven for 1 ½ to 2 hours.
For more details and options, keep reading. See the Recipe Card below for complete instructions and to print.
👨🍳Make it right every time
I prefer to cut my own stew meat from chuck roast. This allows me to trim fat better and make the cubes about equal in size. However, if I'm having a lazy day, I buy the stew meat and look it over before browning.
The optional browning of the meat with flour adds more flavor. If you brown it in a Dutch oven, you can make this a one-pot recipe. Dry the meat, dust it with flour, and brown it in hot vegetable oil over medium-high heat.
This is a mildly spicy chili with a heat level of 3/10. Add more jalapeno, some cayenne pepper, or a hotter chile pepper to your taste.
This is a very thick chili. Thin to your taste with beef broth or beer near the end of cooking.
🐄Ingedient options and variations
Beef: You can use precut beef stew meat or trim your own from a well-marbleized chuck roast or other pot roast-type beef. The amount of marbling in the meat is important because leaner cuts will have tougher results.
Chili peppers: A jalapeño and a Poblano pepper are recommended. If you want an even more varied flavor, add an Anaheim—another mild pepper.
Keep the jalapeño, but skip the others if you wish. Or double the jalapeño for more heat.
Tomato products: Diced tomatoes and tomato paste. Do not skip the paste; it adds a slight sweetness, intensifies the tomato taste, and enhances the beef taste.
Beans: These are usually light red kidney beans, but other beans may be used. Drained and rinse.
Optional Additions: half a green bell pepper and 3-4 cooked strips of bacon. Other chile peppers may be added, but please be very careful about the amount of heat you add.
Change the spicing with smoked paprika, oregano, coriander, or cocoa powder.
Use beef broth or beer to thin the chili to your taste.
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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.
↕️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.
- Use the recipe card and adjust the number of servings you want
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- 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.
- Cook for the same amount of time.
🍽️ Serving
You can top it with sour cream, shredded cheddar cheese, cilantro, or your favorite toppings. You can also serve it on rice, baked potatoes, or chili dogs.
Serve with salsa or guacamole and tortilla chips. Old Fashioned Cornbread, Cheddar Bay Biscuits, or Cornbread Biscuits are also excellent side dishes.
❄️How to store leftovers
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
I like my chili thick. You may prefer a thinner chili. Add a cup or two of low-sodium beef broth or your favorite beer near the end of cooking. Please account for the extra volume in smaller crock pots or add it before serving.
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.
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.
📖The Recipe Card with Step-by-Step Instructions
Stew Meat Chili (Chili Con Carne)
Video Slideshow
Ingredients
- 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.
Step-by-Step Instructions
- Trim a small chuck roast or 1 to 1 ½ pounds of pre-cut stew meat.
- Optional: Brown the meat over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour before browning.
- Chop ½ large onions: Dice ½ Poblano peppers and mince ½ jalapeno peppers. You can skip the Poblano pepper or add an Anaheim if you wish.
- Drain and rinse 1 can of light kidney beans (or beans of your choice.)
- To a small crockpot or Dutch oven: Add meat, onion, peppers, beans, 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—stir well.
- Cook on low for 7-8 hours or high for about 4 hours in the crock pot. Or simmer covered in the Dutch oven for 1 ½ to 2 hours.
Recipe Notes
Pro Tips:
- 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.
- 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 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 ozs of low-sodium beef broth or beer if you wish.
- This is good in the refrigerator for 4 days and the freezer for 3 months.
- This makes about 6 cups. Most people will eat a serving size of about 1 ½ 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.
Donald Crabtree says
I like this
Nick Nick says
This is a great recipe to use as a guide. I made the following adjustments: I am sensitive to spice so I left out the peppers. I used fresh garlic, fire roasted tomatoes, pintos (leaving out the beans next time), cayenne (very carefully until I got the spice just right and that I could handle), a flour slurry (1/2 cup cold water plus 4 tbsp flour) because it made a lot of sauce and it wasn't thick enough for my taste. I added extra cumin and chili powder. Next time I am going to use more chili powder instead of cayenne. I cut the tomato paste to 3 tbsp, added 8 oz tomato sauce and 1 cup beef broth. It came out perfect! For us. I am keeping it tho.
Dan Mikesell AKA DrDan says
Hi Nick,
Welcome to the blog.
Lots of good changes. I do love it when people put their own variations and report them. It may well help other readers.
Thanks for the note and rating.
Dan
john lompart says
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
.
Dan Mikesell AKA DrDan says
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
Peter says
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.
Tor Hembre says
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 🤠
Carolyn says
Is this a mild chilli please?
Dan Mikesell AKA DrDan says
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
glenn hutchison says
prepared tonight. wife and I both loved it. a keeper
Donna says
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 ?
Dan Mikesell AKA DrDan says
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
Steve says
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.
Robby says
Can you use the permix chili seasoning
Dan Mikesell AKA DrDan says
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
Tor Hembre says
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 ;-)
Dan Mikesell AKA DrDan says
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 says
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 :-)
Kelly says
Do you broken the meat before you put in the slow cooker?
DrDan says
Hi Kelly,
Welcome to the blog.
I trim and cut up the beef before cooking. You can also use prepared stew meat.
Dan
Linda says
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.
DrDan says
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
Thomas A Barnes says
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.
Owen Acker says
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?
DrDan says
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
Dee Bacus says
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
DrDan says
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