ThisĀ stew meat chili recipeĀ hasĀ tender beef chunks, beans, and peppersĀ in a rich tomato base for big flavor. Make it in the crock pot or on the stovetop ā either way, itās hearty and simple.
ā° Quick Answer: How Long to Cook Stew Meat Chili?
- Crock pot: 7ā8 hours on LOW or about 4 hours on HIGH.
- Stovetop: simmer 1Ā½ā2 hours until the beef is tender.
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Featured Comment by Steve:
āāāāā"This is one of the best crock pot meals I have ever fixed; simply delicious."
š TL; DR ā Recipe Summary
What: Stew meat chili with beef chunks, beans, peppers, and a rich tomato base.
Why: A hearty alternative to ground beef chili thatās easy to make and scales well.
How: Make stew meat chili in a crock pot or quicker on the stovetop.
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 Ingredient Options & Variations
- Beef choicesĀ ā use precut stew meat for convenience or cut beef chunks from a well-marbled chuck roast. Avoid lean cuts, which can become tough.
- BeansĀ ā kidney beans are traditional, but black beans or pinto beans work too.
- PeppersĀ ā poblano and jalapeƱo add flavor and mild heat. Swap in Anaheim for something lighter, or double the jalapeƱo for more spice.
- Cowboy chili styleĀ ā add extra heat, and you may keep or skip the beans; both are acceptable.
š Pro Tips for Success
- Cut your own beef chunksĀ ā trimming a chuck roast gives you more even pieces and lets you remove excess fat.
- Browning builds flavorĀ ā optional, but a quick sear with a light dusting of flour adds extra flavor and helps thicken the chili.
- Dump-and-go works tooĀ ā if youāre pressed for time, you have full permission to just add everything to the crock pot and let it cook.
- Thick vs. thinĀ ā this makes a thick chili. Add a little beef broth near the end if you prefer it thinner.
- Crock pot tipĀ ā smaller crock pots may cook faster. Check the beef for tenderness early the first time you make it.
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āļø Scaling for Two or a Crowd
This recipe makes about 6 cups of chili (four 1Ā½-cup servings).
- Half recipe:Ā About 3 cups (2 servings), perfect for two.
- Full recipe:Ā About 6 cups (4 servings) and fits a 2-quart mini crock pot.
- Double recipe:Ā 8 servings; use at least a 4-quart crock pot.
- Triple recipe:Ā 12 servings; use a 6-quart or larger crock pot.
ā Cooking time:Ā Use the same general cooking times, but cook until the beef is tender.
Scaling the ingredients:Ā In the recipe card, change the number of servings. Use the amounts in the ingredient list; the instructions do not adjust.
š½ļø Serving Suggestions
Top with sour cream, shredded cheddar, or cilantro. Serve with tortilla chips, salsa, or guacamole. Itās also great over rice, baked potatoes, or chili dogs. For a classic side, serve withĀ Old Fashioned Cornbread orĀ 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.
š Related Chili Recipes
If you like this stew meat chili, 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 this Texas no-bean chili low and slow for tender, bold flavor in your slow cooker or on the stovetop.
āFAQs
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)
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.
- optional flour and oil for browning
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. 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.
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 yearsāold 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
Itās getting chilly in San Marcos, Texas! Down to 78F now, so about time to make this delicious chili againā¦ā¦ā¦ not the first time, and absolutely not the last time weāll make it! Only 6 more hours š
Just wanted to stop by to say how much we love this one š¤
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 chiliā 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