Slow Cooker Stew Meat Chili Recipe

Get ready to meet your new favorite winter hug in a bowl! This Slow Cooker Stew Meat Chili is the definition of “set it and forget it” magic, but with a gourmet twist. Instead of using standard ground beef, we’re using hearty chunks of stew meat that slow-cook until they are melt-in-your-mouth tender. Trust me, you’re going to love this—the way the smoky paprika and cumin meld with that rich beef broth creates a depth of flavor that is absolutely unreal. It’s thick, chunky, and exactly what you need after a long day.

Why You’ll Love This Recipe

• Tender Beef Chunks: Using stew meat instead of ground beef makes this feel like a fancy, rib-sticking meal rather than just a basic chili.
• Deeply Flavorful: Searing the meat and veggies first locks in a savory richness that develops beautifully over several hours.
• Total Crowd-Pleaser: Whether it’s game day or a cozy family weeknight, this recipe is a guaranteed winner that has everyone reaching for seconds.

Ingredients

All you need for this Slow Cooker Stew Meat Chili Recipe is a few pantry staples and a little bit of patience! But first, let’s gather up these ingredients:

• Beef Stew Meat: The star of the show! It breaks down during the long cook time to become incredibly tender.
• Olive Oil: Used to sear the beef and lock in those delicious juices.
• Onion and Garlic: This duo creates the aromatic foundation that every good chili needs.
• Red and Green Bell Peppers: Adds a pop of color and a subtle, garden-fresh sweetness.
• Diced Tomatoes and Tomato Sauce: These create the luscious, chunky base of our chili.
• Kidney Beans: For that classic chili texture and a great boost of protein.
• Beef Broth: Keeps everything moist and enhances the meaty flavor of the stew meat.
• Tomato Paste: This is a game-changer for adding a concentrated, savory “umami” depth to the sauce.
• Chili Powder, Cumin, and Smoked Paprika: Our “big three” spices that provide warmth, earthiness, and a hint of smoke.
• Dried Oregano: Adds a lovely herbal note that balances the heavy spices.
• Cayenne Pepper: This is optional, but highly recommended if you like a little kick!
• Salt and Black Pepper: Essential for waking up all those complex flavors.

Note: The full list of ingredients with exact measurements can be found right under this article in the recipe card.

How to Make the Recipe

Step 1: Sear the Beef

Heat your olive oil in a large skillet over medium-high heat. Add the stew meat and brown it on all sides for about 4–5 minutes. This step is crucial—it creates a golden crust that adds tons of flavor!

Step 2: Sauté the Aromatics

Transfer that beautiful meat to your slow cooker. In the same skillet (don’t wash it!), sauté your onion, garlic, and bell peppers for 3–4 minutes until they just start to soften and soak up those leftover beef juices.

Step 3: Combine Everything

Add those veggies into the slow cooker with the meat. Pour in your diced tomatoes, sauce, kidney beans, beef broth, and tomato paste. Sprinkle all those gorgeous spices—chili powder, cumin, paprika, oregano, and cayenne—right on top.

Step 4: Stir and Slow Cook

Give everything a really good stir to make sure those spices are well distributed. Cover it up and let the slow cooker work its magic! Cook on low for 7–8 hours or on high for 4–5 hours until that beef is buttery tender.

Step 5: The Final Touch

Before serving, give it a taste and add a little more salt or pepper if you like. Let it rest for about 10 minutes—this allows the sauce to thicken up and the flavors to really settle.

Pro Tips for Making the Recipe

• Don’t Skip the Sear: It might be tempting to just dump everything in raw, but browning the beef first is what gives this chili its professional, “cooked-all-day” depth.
• Uniform Pieces: Make sure your stew meat is cut into small, bite-sized pieces so that every spoonful has the perfect meat-to-bean ratio.
• Thicken it Up: If you prefer an ultra-thick chili, you can mash a few of the kidney beans against the side of the slow cooker during the last 30 minutes of cooking.

How to Serve

Here’s how you can serve this soul-warming chili:

• The Ultimate Toppings: Load it up! Think shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and fresh cilantro.
• Classic Sidekicks: You can’t go wrong with a side of warm, honey-butter cornbread or salty tortilla chips for dipping.
• Chili Mac: Stir leftovers into some cooked macaroni noodles for a fun, kid-friendly twist the next day!

Make Ahead and Storage

Storing Leftovers

Chili is actually one of those rare dishes that tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days.

Freezing

This recipe is very freezer-friendly. Let it cool completely, then store in freezer-safe bags or containers for up to 3 months.

Reheating

Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute increments.

FAQs

Can I use ground beef instead of stew meat? Absolutely! While the stew meat gives it a unique texture, you can swap it for 2 lbs of ground beef. Just be sure to brown the beef and drain the excess fat before adding it to the slow cooker.

Is this chili very spicy? As written, it’s quite mild and family-friendly. If you love heat, keep that cayenne pepper in and maybe add a diced jalapeño or two during the sautéing step!

Can I make this in a Dutch oven instead? Yes! Follow the searing and sautéing steps in your Dutch oven, add the rest of the ingredients, and simmer on low heat on your stovetop for about 2–3 hours until the meat is tender.

What kind of beef is best for stew meat? Look for “stew meat” at the grocery store, which is usually hand-cut chuck or round. These cuts have a lot of connective tissue that breaks down beautifully over a long, slow cook.