Slow Cooker Stew Meat Chili

If you ask me, a good chili is one of the best set-it-and-forget-it meals you can make.

This crockpot version uses tender beef stew meat that slow-cooks all day until it practically falls apart. Two types of beans and plenty of tomatoes make it hearty enough to feed a crowd, while chili powder and cumin give it that classic warm flavor.

The secret is browning the beef first and coating it in flour to create a thick, rich sauce. A little brown sugar and barbecue sauce balance out the heat without making it sweet.

It’s a comforting dinner that does all the work while you go about your day, perfect for busy weeknights or lazy weekends.

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What Kind of Stew Meat Should I Use?

For this crockpot chili, you’ll want to grab beef stew meat, which is usually cut from the chuck roast or round. The great thing about using stew meat in a slow cooker is that even tougher, less expensive cuts will become nice and tender after hours of cooking. Look for pieces that are cut into roughly 1-inch cubes so they cook evenly, though you can always cut larger pieces down to size at home. If your store doesn’t have pre-cut stew meat, you can buy a chuck roast and cube it yourself – it’s often cheaper that way and you’ll know exactly what cut you’re getting.

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Options for Substitutions

This chili recipe is pretty forgiving, so feel free to make these swaps based on what you have:

• Beef stew meat: Ground beef works great if you don’t have stew meat – just brown it and drain the fat before adding it to the crockpot. You can also use ground turkey or chicken for a leaner option.
• Black beans and kidney beans: Mix and match your beans however you like. Pinto beans, navy beans, or even chickpeas all work well. You can also use just one type of bean if that’s what you have on hand.
• Beef broth: Chicken broth or vegetable broth will work just fine. If you’re using ground meat instead of stew meat, you might want to start with less broth since ground meat releases more liquid.
• Bell pepper: Any color bell pepper works, or you can skip it altogether if you’re not a fan. Poblano peppers add a nice mild heat if you want to try something different.
• Fresh parsley: Dried parsley (use about 1 tablespoon) or cilantro make good substitutes. You can also leave it out without affecting the overall flavor too much.
• Barbecue sauce: If you don’t have barbecue sauce, add an extra tablespoon of brown sugar and a splash of apple cider vinegar for that sweet-tangy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chili is skipping the step of browning the stew meat first – searing it in vegetable oil before adding it to the slow cooker creates a deeper flavor and better texture than just tossing raw meat in with everything else.

Another common error is adding all the beef broth at once, which can make your chili too watery since the crockpot doesn’t allow much liquid to evaporate – start with about half the broth and add more near the end if needed to reach your desired consistency.

Don’t forget to drain and rinse your canned beans thoroughly, as the liquid they’re packed in can make your chili taste metallic and add unnecessary sodium.

Finally, resist the urge to lift the lid and stir frequently during cooking, since each time you do this adds about 15-20 minutes to your cooking time and can result in tough, chewy meat instead of tender, fall-apart beef.

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What to Serve With Stew Meat Chili?

This hearty chili is perfect with a big pan of cornbread or some warm flour tortillas on the side for scooping. I love setting out a toppings bar so everyone can customize their bowl – think shredded cheddar cheese, sour cream, diced avocado, sliced jalapeños, and chopped green onions. If you want to make it a full meal, serve it over white rice or baked potatoes, which soak up all that rich, flavorful sauce. For something on the lighter side, a simple coleslaw or tortilla chips with guacamole round out the meal nicely.

Storage Instructions

Store: This chili actually tastes even better the next day after all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those meals that makes weeknight dinners super easy since you can just grab and reheat.

Freeze: Chili is one of the best things to freeze for later. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can thaw just what I need.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. If it seems a bit thick after storing, just add a splash of beef broth or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 85-100 g
• Fat: 37-44 g
• Carbohydrates: 220-240 g

Ingredients

For browning:

• 2 tbsp chili powder (for depth of flavor)
• 1 tsp ground cumin
• 0.75 lb beef stew meat (cut into 1-inch cubes)
• 2 tbsp all-purpose flour (helps create a rich sauce)
• 1.5 tbsp vegetable oil (or canola oil)

For the slow cooker:

• 28 oz diced tomatoes (I use San Marzano)
• 2 garlic cloves (minced)
• 0.25 cup fresh parsley (finely chopped for garnish)
• 1 large onion (diced into 1/2-inch pieces)
• 0.75 tsp salt
• 1.5 tbsp brown sugar (balances the spice)
• 1 small bell pepper (diced, any color)
• 1.75 cups beef broth (use low-sodium for better control)
• 16 oz kidney beans (drained and rinsed)
• 16 oz black beans (drained and rinsed)
• 2 tbsp barbecue sauce

Step 1: Sear the Beef and Build the Spice Base

• 1.5 tbsp vegetable oil
• 0.75 lb beef stew meat
• 2 tbsp chili powder
• 1 tsp ground cumin

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.

Working in batches if needed to avoid crowding, add the beef stew meat cubes and sear them for 3-5 minutes, stirring occasionally, until they develop a golden-brown crust on most sides—this browning creates deep, savory flavors that will carry through the entire chili.

Once browned, sprinkle the chili powder and ground cumin directly over the meat, stir well, and cook for 1 minute to toast the spices and release their aromatic oils.

This toasting step is crucial; it transforms raw spice powder into a fragrant, flavorful base.

Step 2: Create the Flour Coating and Transfer to Slow Cooker

• 2 tbsp all-purpose flour
• seared beef with spices from Step 1

Dust the all-purpose flour over the spiced beef and stir constantly for 1 minute, coating all the meat pieces evenly.

The flour will slightly stick to the hot meat and spices, creating a light roux that will help thicken the chili and create a rich, cohesive sauce.

Transfer the entire contents of the skillet, including all the browned bits and spice coating, to your slow cooker—don’t leave anything behind, as those browned bits contain concentrated flavor.

Step 3: Build the Chili Base with Aromatics and Beans

• 1 large onion
• 1 small bell pepper
• 2 garlic cloves
• 28 oz diced tomatoes
• 16 oz kidney beans
• 16 oz black beans
• 1.75 cups beef broth
• 2 tbsp barbecue sauce
• 1.5 tbsp brown sugar
• 0.75 tsp salt

Add the diced onion, bell pepper, and minced garlic to the slow cooker and stir well to distribute them evenly among the meat.

Pour in the diced tomatoes (with their juices), the drained kidney beans and black beans, the beef broth, barbecue sauce, brown sugar, and salt.

The brown sugar balances the heat and acidity of the chili powder and tomatoes, while the barbecue sauce adds subtle smokiness and depth.

Stir everything together until well combined, making sure the beef is submerged in the liquid.

Step 4: Cook Low and Slow Until Beef is Tender

• chili mixture from Step 3

Cover the slow cooker and set it to Low heat.

Cook for 6-8 hours until the beef is fork-tender and falling apart—the long, gentle cooking allows the meat to break down completely and all the flavors to meld together beautifully.

I prefer cooking on Low rather than High because it keeps the beans from breaking apart and gives the flavors more time to develop and deepen.

You can check the chili after 6 hours; if the beef is already very tender, you can serve it, or let it go the full 8 hours for even more tender meat and concentrated flavor.

Step 5: Adjust Consistency and Serve

• cooked chili from Step 4
• 0.25 cup fresh parsley

Once the beef is tender, taste the chili and adjust the seasoning if needed.

If the chili seems too thick (which can happen as it simmers), stir in the remaining beef broth a little at a time until you reach your desired consistency—some people like it thick and hearty, while others prefer it more soup-like.

Ladle the chili into bowls and top with fresh chopped parsley for a bright, herbaceous garnish that provides a nice textural and flavor contrast to the rich, slow-cooked chili.

Slow Cooker Stew Meat Chili

Delicious Slow Cooker Stew Meat Chili recipe with step-by-step instructions.

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Prep Time 2 hours hrs 25 minutes mins

Cook Time 4 hours hrs 50 minutes mins

Total Time 7 hours hrs 17 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

For browning:

• 2 tbsp chili powder (for depth of flavor)
• 1 tsp ground cumin
• 0.75 lb beef stew meat (cut into 1-inch cubes)
• 2 tbsp all-purpose flour (helps create a rich sauce)
• 1.5 tbsp vegetable oil (or canola oil)

For the slow cooker:

• 28 oz diced tomatoes (I use San Marzano)
• 2 garlic cloves (minced)
• 0.25 cup fresh parsley (finely chopped for garnish)
• 1 large onion (diced into 1/2-inch pieces)
• 0.75 tsp salt
• 1.5 tbsp brown sugar (balances the spice)
• 1 small bell pepper (diced, any color)
• 1.75 cups beef broth (use low-sodium for better control)
• 16 oz kidney beans (drained and rinsed)
• 16 oz black beans (drained and rinsed)
• 2 tbsp barbecue sauce

Instructions

 

• Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, add the beef stew meat cubes and sear them for 3-5 minutes, stirring occasionally, until they develop a golden-brown crust on most sides—this browning creates deep, savory flavors that will carry through the entire chili. Once browned, sprinkle the chili powder and ground cumin directly over the meat, stir well, and cook for 1 minute to toast the spices and release their aromatic oils. This toasting step is crucial; it transforms raw spice powder into a fragrant, flavorful base.
• Dust the all-purpose flour over the spiced beef and stir constantly for 1 minute, coating all the meat pieces evenly. The flour will slightly stick to the hot meat and spices, creating a light roux that will help thicken the chili and create a rich, cohesive sauce. Transfer the entire contents of the skillet, including all the browned bits and spice coating, to your slow cooker—don't leave anything behind, as those browned bits contain concentrated flavor.
• Add the diced onion, bell pepper, and minced garlic to the slow cooker and stir well to distribute them evenly among the meat. Pour in the diced tomatoes (with their juices), the drained kidney beans and black beans, the beef broth, barbecue sauce, brown sugar, and salt. The brown sugar balances the heat and acidity of the chili powder and tomatoes, while the barbecue sauce adds subtle smokiness and depth. Stir everything together until well combined, making sure the beef is submerged in the liquid.
• Cover the slow cooker and set it to Low heat. Cook for 6-8 hours until the beef is fork-tender and falling apart—the long, gentle cooking allows the meat to break down completely and all the flavors to meld together beautifully. I prefer cooking on Low rather than High because it keeps the beans from breaking apart and gives the flavors more time to develop and deepen. You can check the chili after 6 hours; if the beef is already very tender, you can serve it, or let it go the full 8 hours for even more tender meat and concentrated flavor.
• Once the beef is tender, taste the chili and adjust the seasoning if needed. If the chili seems too thick (which can happen as it simmers), stir in the remaining beef broth a little at a time until you reach your desired consistency—some people like it thick and hearty, while others prefer it more soup-like. Ladle the chili into bowls and top with fresh chopped parsley for a bright, herbaceous garnish that provides a nice textural and flavor contrast to the rich, slow-cooked chili.