Slow Cooker Stew Meat Chili to Warm Your Heart and Home
Enjoy a comforting Slow Cooker Stew Meat Chili filled with hearty beans, tender beef, and rich spices for a satisfying meal.
Equipment
- Slow cooker
- Skillet
Ingredients
For the Stew
- 2 pounds Beef Stew Meat cut into 1-inch cubes from chuck roast or round
- 2 tablespoons Chili Powder for depth of flavor
- 1 teaspoon Ground Cumin complements chili powder
- 2 tablespoons Vegetable Oil or Canola Oil for browning
- 1 tablespoon All-Purpose Flour for thickening the sauce
For the Base
- 28 ounces Diced Tomatoes adds acidity and moisture
- 4 cloves Garlic minced for aromatic depth
- 1 large Onion diced, for natural sweetness
- 1 each Bell Pepper
For the Broth and Beans
- 1.75 cups Beef Broth low-sodium preferred
- 16 ounces Kidney Beans rinsed and drained
- 16 ounces Black Beans rinsed and drained
For the Flavor Boost
- 2 tablespoons Barbecue Sauce for smokiness and sweetness
- 1.5 tablespoons Brown Sugar to mellow the heat
- 0.75 teaspoon Salt
- to taste Fresh Parsley for garnish
Instructions
Cooking Instructions
- Heat oil in a skillet over medium-high heat until it shimmers.
- Brown the beef stew meat in batches, for 3-5 minutes until golden on all sides.
- Stir in chili powder and ground cumin, cooking for 1 minute.
- Sprinkle flour over the meat mixture, stirring to create a light roux.
- Transfer the meat mixture to the slow cooker.
- Add diced onion, bell pepper, minced garlic, diced tomatoes, drained kidney and black beans, beef broth, barbecue sauce, brown sugar, and salt. Stir well.
- Cover and cook on Low for 6-8 hours until beef is fork-tender.
- Taste and adjust seasoning, adding more broth if too thick.
- Ladle chili into bowls and garnish with freshly chopped parsley.
Notes
Serve with cornbread or tortillas for a delightful pairing.