Crock Pot Beef Stew Meat Chili

This Crock Pot Beef Stew Meat Chili is a rich and savory recipe, which uses beef stew meat and kidney beans. It’s a hearty, slow-cooked meal, ready in about 8 hours and 15 minutes.

Crock Pot Beef Stew Meat Chili Ingredients

• 1 ½ tablespoons vegetable oil
• ¾ pound cubed beef stew meat
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 tablespoons all-purpose flour
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 ¾ cups beef broth, divided
• 1 large onion, chopped
• 1 small green or red bell pepper, chopped
• ¼ cup chopped fresh parsley
• 2 tablespoons barbecue sauce
• 1 ½ tablespoons brown sugar
• 2 cloves garlic, minced (or more to taste)
• ¾ teaspoon salt

How To Make Crock Pot Beef Stew Meat Chili

1. Brown the stew meat: Heat oil in a large skillet over medium-high heat. Add cubed beef and cook until browned, about 3 to 5 minutes.
2. Season and coat the meat: Stir in chili powder and cumin; cook until fragrant, about 1 minute. Add flour and stir for another minute.
3. Transfer to slow cooker: Move the seasoned beef to the slow cooker.
4. Add remaining ingredients: Stir in diced tomatoes, both beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt.
5. Slow cook the chili: Cover and cook on Low for 6 to 8 hours, stirring occasionally.
6. Adjust consistency: Use the remaining 1/4 cup of beef broth to thin the chili if it becomes too thick.

Recipe Tips

• What cut of beef works best? Stick with cubed beef stew meat for tenderness after slow cooking.
• Can I make it spicier? Add diced jalapeños, extra chili powder, or a dash of hot sauce.
• Is barbecue sauce necessary? It adds a sweet, smoky depth but can be left out or replaced with tomato paste for a different flavor.
• How to thicken chili: Let it simmer uncovered at the end, or mash some of the beans.
• Best toppings for serving: Try sour cream, shredded cheese, green onions, or avocado.

What To Serve With Stew Meat Chili

This meaty chili goes well with hearty, flavorful sides:

• Crusty bread or cornbread
• White or brown rice
• Baked potatoes
• Simple green salad
• Pickled onions or jalapeños

How To Store Stew Meat Chili

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Let cool completely, then freeze in containers or bags for up to 3 months.

Stew Meat Chili Nutrition Facts

• Calories: 268
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 23mg
• Sodium: 967mg
• Total Carbohydrate: 30g
• Dietary Fiber: 10g
• Total Sugars: 7g
• Protein: 16g
• Iron: 6mg
• Potassium: 522mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use ground beef instead of stew meat?
Yes, though stew meat gives a chunkier texture and deeper flavor after slow cooking.

Why add flour to the chili?
Flour helps to thicken the chili as it cooks.

Is this chili gluten-free?
Not as written, but you can use a gluten-free flour substitute.

What beans can I substitute?
Pinto beans or cannellini beans also work well in this recipe.

Do I need to stir the chili during cooking?
Stirring occasionally is helpful, but not required if you’re busy.

Try More Recipes:

• Crock Pot Beef Spicy Chili
• Crock Pot Beef Meat Lovers Spaghetti Sauce
• Crock Pot Beef Vegetable Soup

Crock Pot Beef Stew Meat Chili

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

268

kcal

This chunky chili features tender beef stew meat, beans, and bold spices—perfect for slow cooking comfort.

Ingredients

• 1 ½ tablespoons vegetable oil
  

• ¾ pound cubed beef stew meat

• 2 tablespoons chili powder
  

• 1 teaspoon ground cumin
  

• 2 tablespoons all-purpose flour
  

• 1 (28 ounce) can diced tomatoes
  

• 1 (16 ounce) can black beans, rinsed and drained
  

• 1 ¾ cups beef broth, divided
  

• 1 large onion, chopped
  

• 1 small green or red bell pepper, chopped
  

• ¼ cup chopped fresh parsley
  

• 2 tablespoons barbecue sauce
  

• 1 ½ tablespoons brown sugar
  

• 2 cloves garlic, minced (or more to taste)
  

• ¾ teaspoon salt
  

Directions

• Heat oil in a skillet over medium-high heat. Brown beef stew meat for 3 to 5 minutes.
  
• Add chili powder, cumin, and flour. Stir and cook for 2 more minutes.
  
• Transfer to slow cooker. Add tomatoes, beans, 1 1/2 cups broth, onion, bell pepper, parsley, BBQ sauce, sugar, garlic, and salt.
  
• Cover and cook on Low for 6 to 8 hours. Stir occasionally.
  
• Thin with remaining broth if needed before serving.