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.
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 1/2 teaspoon pepper. Mix well.
Cook on low for 7-8 hours.
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 a thick chili and dilute with a cup or two of beef broth if you want.
This is a relatively easy recipe to cut in half.
Serving size for nutrition is a bit over one cup.
This is good in the refrigerator for 4 days and freezer for 2-3 months at least.
Can be cooked on high in half the time.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.