Savory Slow Cooker Stew Meat Chili That Wows Every Family Dinner
This Slow Cooker Stew Meat Chili is a hearty, comforting dish perfect for family dinners.
Equipment
- - Slow cooker
- - Skillet
- - Cutting board
- - Knife
Ingredients
For the Chili Base
- 2 lbs Beef Stew Meat 1-inch cubes of chuck or round cuts
- 2 tbsp Chili Powder Key ingredient for classic chili taste
- 2 tsp Ground Cumin Essential for authentic flavor
- 0.25 cup All-Purpose Flour Helps thicken the chili
- 2 tbsp Vegetable Oil
For the Vegetables
- 28 oz Diced Tomatoes San Marzano recommended
- 2 cloves Garlic Minced
- 1 large Onion Diced, yellow or white
- 1 small Bell Pepper Diced, any color
For the Beans
- 16 oz Kidney Beans Drained and rinsed
- 16 oz Black Beans Drained and rinsed
For the Liquid Seasoning
- 1.75 cups Beef Broth Low-sodium
- 2 tbsp Barbecue Sauce Opt for mild
- 1.5 tbsp Brown Sugar Optional for lower-sugar option
- 0.75 tsp Salt
Instructions
Cooking Instructions
- Brown the meat by searing the beef cubes in heated vegetable oil for 3-5 minutes until golden brown.
- Toast the spices by stirring in chili powder and ground cumin, cooking for 1 minute to release their oils.
- Make roux by dusting the beef with all-purpose flour, stirring continuously for 1 minute.
- Transfer the browned meat to the slow cooker, scraping in any brown bits from the pan.
- Add diced tomatoes, minced garlic, diced onion, bell pepper, kidney beans, black beans, beef broth, barbecue sauce, brown sugar, and salt. Stir to combine.
- Cover and set slow cooker to low heat; cook for 6-8 hours until the beef is fork-tender.
- Before serving, check chili consistency and add more beef broth if it's too thick.
- Serve the chili in bowls, garnished with chopped parsley if desired.
Notes
Optional: Add a dollop of sour cream or shredded cheese on top for extra creaminess.