There’s something about coming home to a slow cooker filled with rich, steamy chili that just feels like a hug in a bowl. The scent of garlic and spices mingling with tender chunks of beef, slowly softened over hours, beckons you from the moment you step inside. I remember one evening when I was juggling too many things—emails, calls, and the usual chaos—and the last thing I wanted was to think about dinner. The slow cooker had been quietly working its magic, and by the time I sat down, the chili was ready to soothe every bit of that frazzled energy. It wasn’t perfect—I think I might have added a little too much cayenne that day—but that minor hiccup only made it more memorable. That warmth, the slight kick, and the comforting thickness of the chili just made everything feel a little more manageable.
Why You’ll Love It
– The slow cooking process transforms stew meat into tender, melt-in-your-mouth bites that soak up all the chili spices.
– It’s a hands-off recipe that fills the house with irresistible aromas, freeing you up for other things during the day.
– The blend of three types of beans adds a hearty texture and depth without being overwhelming.
– It’s simple — and that’s kind of the point. No fuss, just a cozy meal ready when you are.
– A little heat from the cayenne lingers, so if you’re not into spicy, feel free to dial it back.
If you’re worried about timing or texture, this chili is pretty forgiving. You can adjust the seasoning after cooking, and if you don’t have stew meat, some small cuts of chuck roast could do the trick, though it might need a bit longer in the cooker.
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Slow Cooker Stew Meat Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful chili made with tender stew meat, slow-cooked to perfection with beans, tomatoes, and spices for a comforting meal.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 large onion, diced
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, with juice
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (6-ounce) can tomato paste
1 cup beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Place the beef stew meat in the slow cooker.
Add the diced onion and minced garlic on top of the meat.
Pour in the diced tomatoes with their juice.
Add the kidney beans, black beans, and pinto beans to the slow cooker.
Stir in the tomato paste and beef broth until well combined.
Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper over the ingredients.
Stir everything together gently to evenly distribute the spices and ingredients.
Cover the slow cooker with its lid and cook on low for 6 hours, or until the beef is tender and the flavors have melded together.
After cooking, stir the chili and taste for seasoning, adjusting salt and pepper if needed.
Serve hot with your favorite chili toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes
You don’t need any fancy equipment here—just a slow cooker that can hold everything comfortably. When it’s time to serve, this chili pairs wonderfully with a crusty loaf or some simple cornbread to soak up the sauce. I’ve tried swapping in ground beef once or twice when I was in a rush, but honestly, the stew meat’s texture is worth the wait. For a little twist, you could stir in some shredded cheese or a dollop of sour cream right before eating. Sometimes I toss in a handful of fresh cilantro or chopped green onions, but I haven’t experimented enough to say it’s a must.
FAQ
Q: Can I make this chili on the stovetop?
A: Yes, but you’ll need to simmer it longer and watch the heat to avoid toughening the meat. Slow cooking really helps tenderize those stew meat chunks.
Q: How spicy is this chili?
A: It has a moderate kick from the cayenne and smoked paprika, but you can reduce or omit the cayenne for a milder flavor.
Q: Can I freeze leftovers?
A: Absolutely! Just cool it completely, store in airtight containers, and it should keep well for up to 3 months.
Q: What toppings do you recommend?
A: Classic options like shredded cheese, sour cream, or chopped green onions work great. Avocado slices add a nice creamy contrast too.
Q: Is it possible to make this vegetarian?
A: This recipe leans heavily on stew meat for flavor, but you could try substituting with hearty veggies and extra beans, though the texture will be quite different.
If you’re looking for a meal that feels like it took effort but really didn’t, this slow cooker stew meat chili might just become your go-to. It’s the kind of dish that patiently waits for you, ready to turn a hectic evening into something a bit warmer and more satisfying. Give it a try and see how it fits into your weeknight rhythm.