This Stew Meat Chili recipe is simple for even the non-cook—you only need a few knife skills. With this easy small-batch recipe, you can make chili for two or as much as you need.
The perfect hardy chili for cold days, tailgating, and game-day parties.
🐄Ingredients
Stew meat—precut or cut from a beef roast
Red kidney beans
Onion
Tomatoes—diced and paste
Chili peppers—jalapeño and Poblano pepper
Seasoning—Chili powder, garlic powder, cumin, salt, pepper
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Featured Comment from Steve:
"This is one of the best crock pot meals I have ever fixed; simply delicious."
With tender chunks of beef, this chili with stew meat has multiple taste levels with various chili peppers. It will make this your new favorite chili—perfect for the weekend or tailgating on game day.
Some people call this Texas chili with beans, which is incorrect since Texas chili does not have beans. This recipe is called Chili Con Carne, a northern Mexican chili similar to Texas chili but can have beans—sometimes called Texas Chili Con Carne.
This chili recipe fits a 2-quart mini crock pot and makes four servings but scales down or up seamlessly for larger needs. Uses simple ingredients, you can make it in a crock pot or on the stovetop.
👨🍳How to Make Stew Meat Chili
Use either a chuck roast you trim yourself or stew meat. If using stew meat, check the stew meat and cut bigger pieces in half.
Trim a small chuck roast or 1 to 1 ½ pounds of pre-cut stew meat.I suggest browning the meat over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour before browning.
Chop ½ large onion. Dice ½ Poblano pepper and mince ½ jalapeno pepper. Skip the Poblano pepper if you want.
Drain and rinse 1 can of light kidney beans (or beans of your choice.)
Add meat, onion, peppers, and beans to a small crockpot. Add one 14 oz can of diced tomatoes, 3 oz tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper—stir well.
Cook on low for 7-8 hours or high for about 4 hours. You may add some low-sodium beef broth to thin but wait until near the end of cooking.
Stovetop instructions are above in the post and also in the recipe card below.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
♨️How to make on the stovetop
- If you have time, brown the meat in a Dutch oven with vegetable oil. Dry the beef with a paper towel before browning, and a dusting of flour on the meat will help to brown the meat.
- Trim and chop the peppers and onion. Rinse the beans.
- Add all the ingredients to the meat in the Dutch oven and bring it to a boil.
- Turn the heat down to simmer and cover—cook for 1 ½ to 2 hours.
Ingredient options
- Beef—Precut beef stew meat, or trim your own from a well-marbleized chuck roast or other pot roast type beef.
- Chili peppers—A jalapeño and a Poblano pepper are recommended. Add an Anaheim if you want. Keep the jalapeño but skip the others if you wish.
- Tomato products—Diced tomatoes and tomato paste. Do not skip the paste; it adds an excellent sweet and more intense tomato taste.
- Beans—usually light red kidney beans but other beans may be used. Drained and rinse.
Some great chili recipes
Check out these other great chili recipes, like Crock Pot Chil (an all-American ground beef chili), Salsa Verde Chicken Chili, Crock Pot Texas Chili, and a personal favorite, Ultra Simple Crock Pot White Chicken Chili.
🍽️ Serving
Top with sour cream, shredded cheddar cheese, or your favorite toppings.
Serve with side dishes of salsa or guacamole with tortilla chips. Old Fashioned Cornbread or Cornbread Biscuits are also excellent side dishes.
↕️How to make this a "for two" or "family size" recipe
This is an easy recipe to cut in half, double, or triple. The recipe, as written, makes 6 cups which is four 1 ½ cup servings.
- Use the recipe card and adjust the number of servings you want
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Minimum crock pot size: A half recipe (two servings) will work even in a 1-quart crock pot. For the whole 4 servings, use a 2-quart mini crock pot. For a double recipe, a 4-quart minimum size crock pot. And a triple recipe fits a 6-quart or larger crock pot.
- Cook for the same amount of time.
How to store leftover stew meat chili
Seal in an airtight container and store in the refrigerator for 4 days or in the freezer for 3 months.
To reheat, thaw completely overnight in the refrigerator if frozen. Reheat in the microwave or stovetop.
❓FAQs
I like my chili thick; if you are a thinner chili person, add a cup or two of low-sodium beef broth. Please account for the extra volume in the crock pot size or add it before serving.
This is not a very spicy chili—only 3/10 hot. You can kick that up by doubling the jalapeno or a little cayenne pepper.
In addition to trimming the beef, I like to brown it to create great flavor with a Maillard reaction. A few minutes in a skillet with vegetable oil on the stovetop will add nice flavors.
Use a skillet or Dutch oven with a few teaspoons of oil. Pat dry the beef with paper towels before starting, and a light dusting of flour will help the browning.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Stew Meat Chili
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Ingredients
- 1 to 1 ½ pounds stew meat - or trimmed chuck roast
- ½ large onion
- ½ jalapeno pepper
- ½ poblano pepper - optional
- 14 oz light kidney beans - rinsed and drained
- 14 oz diced tomatoes
- 3 oz tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- low sodium beef broth - to thin if desired.
Instructions
- Trim a small chuck roast or 1 to 1 ½ pounds of pre-cut stew meat. Combed through the stew meat for additional trimming and cut bigger pieces in half. I suggest browning the meat over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour before browning.
- Chop ½ large onion. Dice ½ Poblano pepper and mince ½ jalapeno pepper. Skip the Poblano pepper if you want.
- Drain and rinse 1 can of light kidney beans (or beans of your choice.)
- Add meat, onion, peppers, and beans to a small crockpot. Add one 14 oz can of diced tomatoes, 3 oz tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper—stir well.
- Cook on low for 7-8 hours or high for about 4 hours. You may add some low-sodium beef broth to thin but wait until near the end of cooking.
Recipe Notes
Pro Tips:
- A full-size recipe needs a 2-quart mini crock pot. A double recipe fits nicely in a 4-quart or larger. A triple recipe needs 6 quarts or larger.
- I suggest buying a nice chuck roast for the meat if you don't have a good source of pre-cut stew meat.
- Adjust the chili peppers to your taste. This is about a 3/10 heat, as written. Many will want to double the jalapeno or a little cayenne pepper.
- This is a thick chili, and you may thin it with 4 to 8 ozs of low-sodium beef broth if you wish.
- This is good in the refrigerator for 4 days and the freezer for 3 months.
- This makes about 6 cups. Most people will eat a serving size of about 1 ½ cups.
Stovetop Instructions
Start with a heavy pot like a Dutch oven over medium-high heat with a few teaspoons of oil. Give the beef a light dusting of flour and brown. Add all the other ingredients and bring to a boil. Then, turn the heat down to simmer and cover—cook for 1 ½ to 2 hours.Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published February 15, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Nick Nick says
This is a great recipe to use as a guide. I made the following adjustments: I am sensitive to spice so I left out the peppers. I used fresh garlic, fire roasted tomatoes, pintos (leaving out the beans next time), cayenne (very carefully until I got the spice just right and that I could handle), a flour slurry (1/2 cup cold water plus 4 tbsp flour) because it made a lot of sauce and it wasn't thick enough for my taste. I added extra cumin and chili powder. Next time I am going to use more chili powder instead of cayenne. I cut the tomato paste to 3 tbsp, added 8 oz tomato sauce and 1 cup beef broth. It came out perfect! For us. I am keeping it tho.
Dan Mikesell AKA DrDan says
Hi Nick,
Welcome to the blog.
Lots of good changes. I do love it when people put their own variations and report them. It may well help other readers.
Thanks for the note and rating.
Dan
john lompart says
Do you have to rinse the beans before using, I would think unrinsed would add to the flavour?? I am a new cook, normally have chilli from the can and would like to try your recipe. I tried chicken legs in the mic, disaster the first time the second try was much better. Thanks for making me a better cook. Your North of the border neighbour. John
.
Dan Mikesell AKA DrDan says
Hi John,
Welcome to the blog.
The packing fluid contains some flavor but also has a fair amount of sodium and will discolor lighter dishes. So for those reasons, generally, canned beans will be rinsed. Rinsing will decrease the sodium by about 30% but is variable according to studies.
So, it is optional depending on your situation and the dish you are using them in. I will say that when making our favorite chicken chili, https://www.101cookingfortwo.com/ultra-simple-crock-pot-white-chicken/ , I never do drain and rinse. A chili I have been making for 40 years—old habits die hard. Although I did discuss it in the post as an option.
Please let me know if you have other questions.
Dan
Peter says
I didn't bother to brown the meat and my only addition was a local seasoning we call "bandhanya" - something like cilantro, but a stronger flavour. I will definitely make this again . . . and again.
Tor Hembre says
It’s getting chilly in San Marcos, Texas! Down to 78F now, so about time to make this delicious chili again……… not the first time, and absolutely not the last time we’ll make it! Only 6 more hours 😍
Just wanted to stop by to say how much we love this one 🤠
Carolyn says
Is this a mild chilli please?
Dan Mikesell AKA DrDan says
Hi Carolyn,
Welcome to the blog.
I have this covered in the FAQs in the post.
Can I adjust the spicy heat of the chili?
This is not a very spicy chili— only 3/10 hot. You can kick that up by doubling the jalapeno or a little cayenne pepper.
Dan
glenn hutchison says
prepared tonight. wife and I both loved it. a keeper
Donna says
Planning on making this tomorrow morning so it's ready for dinner. Would you recommend sauteeing the veggies with the garlic before putting in the crockpot or leave them raw ?
Dan Mikesell AKA DrDan says
Hi Donna,
Welcome to the site.
The sauteing is getting some browning on the meat for extra taste. If you do that with the veggies, they will be overcooked by the end and be mushy. So no, I would not saute the veggies.
Enjoy your chili.
Dan
Steve says
This is one of the best crock pot meals I have ever fixed; simply delicious. The only departure from the recipe I made was substituting about 1/2 of a large anaheim chili for the poblano. I also tossed in a 1/4 tsp of cayenne for a little more heat. It's now our go-to chili recipe.
Robby says
Can you use the permix chili seasoning
Dan Mikesell AKA DrDan says
Hi Robby,
Welcome to the blog.
The answer, you always "can" but should you? I doubt it is a good idea. The components vary by brand and usually it is mostly filler making you think there is more spice than really is there. So I would not chance my chili ingredients on a premixed seasoning,
So probably but please don't since the results are unpredictable.
Dan
Tor Hembre says
Hi Dan
I'm planning on this chili tomorrow.(Football season is finally on) Not sure how many servings I'll need, but if I double this recipe, will a 6 quart pot still work? And will the cooking time still be the same? Love your recipes, and just wanna try them all ;-)
Dan Mikesell AKA DrDan says
NOTE TO READERS: the comments about size should be discarded. The recipe is not half the size. So a full recipe is about 5-6 cups (and fits a 2 qt. mini crockpot. A double fit a 4 qt. And a triple need 6 qt.
DrDan
Hi Tor,
This recipe makes about 12 cups which is 3 quarts. Crock pots filled at 75% or more do not cook well. So a double recipe would require an 8-quart crock pot. Most large crock pots are not that big. Most are about 6 1/2 quart. So a 50% increase would fit in 6 qt or above. Cooking time will be the same.
Enjoy your chili.
Dan
Tor Hembre says
Thank you for quick response Dan. I'll go with 50 % increase then.
Your recipes are fantastic, so I know it will be a winner :-)
Kelly says
Do you broken the meat before you put in the slow cooker?
DrDan says
Hi Kelly,
Welcome to the blog.
I trim and cut up the beef before cooking. You can also use prepared stew meat.
Dan
Linda says
I am making the chili tomorrow. I used 3 onion and 4 sweet peppers, 9 fresh cloves garlic and a Chipotle pepper in sauce, my personal favorite, all chopped. (I like to boost the veg content. Oh, also a can of black beans, so 3 cans total.
DrDan says
Hi Linda,
Welcome to the blog.
That is a lot of veggies but should be great. My wife would love the garlic.
Thanks for the note.
Dan
Thomas A Barnes says
I just made this chili today and it turned out fantastic! I decided to use white kidney beans and pinto beans. I also added half of a Serrano pepper. This will be my go to chili recipe from now on. Thanks for sharing it.
Owen Acker says
Wow! Thank you! I continually needed to write on my blog something like that. Can I implement a portion of your post to my site?
DrDan says
Owen,
You can seem my guidelines for publishers at https://www.101cookingfortwo.com/information-for-publishers/ .
Let me know if you have any questions. What is your site.
Dan
Dee Bacus says
Making the onion soup right now smells terrific I can hardly wait. I looked over most of your recipes and really enjoyed it I'm going to run be trying a lot more of them
DrDan says
Hi Dee,
Welcome to the blog, you will love the onion soup. Have a look around. A good place to start is https://www.101cookingfortwo.com/category/101s-top-posts/ which are my personal favorites.
Thanks for the note.
Dan