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