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A white bowl filled with chunky slow cooker beef chili topped with a dollop of sour cream, shredded cheddar cheese, and fresh chopped parsley.

Slow Cooker Stew Meat Chili

A hearty and comforting slow cooker chili made with tender beef stew meat, beans, and warm spices. Perfect for busy days and cozy dinners.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef stew meat cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 onion large, chopped
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 cans diced tomatoes 14.5 oz each
  • 1 can tomato sauce 15 oz
  • 2 cans kidney beans drained and rinsed, 15 oz each
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1 tsp salt or to taste
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional
  • 1 tbsp tomato paste

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the stew meat and brown on all sides for 4–5 minutes.
  3. Transfer the browned meat to the slow cooker.
  4. In the same skillet, sauté onion, garlic, and bell peppers for 3–4 minutes until softened.
  5. Add the vegetables to the slow cooker along with diced tomatoes, tomato sauce, kidney beans, beef broth, and tomato paste.
  6. Add chili powder, cumin, smoked paprika, black pepper, salt, oregano, and cayenne pepper if using.
  7. Stir well, cover, and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender.
  8. Adjust seasoning, let rest for 10 minutes, and serve.

Notes

This chili tastes even better the next day and freezes well for meal prep.