Beefy Slow Cooker Chili

Beefy Slow Cooker Chili uses tender chunks of stew meat, lean ground beef, onions, garlic, simple seasonings, beans, and tomatoes. This is the ultimate chili experience!

What You’ll Love About Beefy Slow Cooker Chili:

It is currently our winter here in the pacific northwest which means lots of comfort food, soups, stews, and anything cozy and warm to take the chill off.

This Beefy Slow Cooker Chili will be a fast go-to when you want something easy and comforting.

I love this recipe because it has two different kinds of beef and lots of beans which make it super meaty and hearty.

My secret flavor booster is a packet of ranch seasoning mix. It’s a wonderful enhancement to the overall taste.

This chili cooks low and slow so make sure you have a day you can throw everything in the slow cooker and be home in the evening to enjoy it.

Set out all your favorite chili toppings, make some corn bread if that’s your jam, and be prepared for the best chili of your life!

For a lighter option try my White Bean Chicken Chili, or this Low-Carb Slow Cooker Beef Chili.

Simple Ingredients:

• Meat- I use a combination of stew meat (such as chuck roast) and lean ground beef for a super meaty chili.
• Aromatics- Onions, fresh garlic, chili powder, cumin, smoked paprika, and ranch seasoning mix.
• Beans- Kidney beans and black beans are classics in chili.
• Canned tomatoes- For rich tomato flavor I use crushed tomatoes, tomato sauce, and diced tomatoes with green chiles.

Substitutions and Add-Ins:

Easy Steps For Beefy Slow Cooker Chili:

See full instructions in recipe card below

Step One. Cook ground beef in a large skillet, or if you have a stovetop slow cooker insert use that for ease. Transfer cooked beef to a plate and brown stew meat until golden on all sides.

Step Two. Add ground beef back to the pot with the seared stew meat, then add onions, garlic, and spices. Cook for a few minutes until fragrant. Stir in beans, canned tomatoes, tomato sauce, and ranch seasoning mix.

Step Three. Place the lid on and cook on low for 8-9 hours or until the stew meat is fall apart tender.

Classic Chili Toppings:

The best part about chili in my opinion is all the yummy toppings. It’s fun to set out several different options so folks can add what they love. Here are a few classics that make chili that much better.

• Shredded cheese
• Sour cream
• Fresh avocado
• Cilantro
• Onion
• Frito corn chips
• Hot sauce

Recipe Tip:

Common Questions:

Other Recipes You Might Enjoy:

• Stovetop Chicken Chili
• Turkey Chili with Pumpkin
• Mom’s Hamburger Soup
• Stovetop Taco Soup

Beefy Slow Cooker Chili

Beefy Slow Cooker Chili uses tender chunks of stew meat, lean ground beef, onions, garlic, simple seasonings, beans, and tomatoes. This is the ultimate chili experience!

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Course: Dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 6 servings

Calories: 578kcal

Equipment

• 1 6 qt or larger slow cooker
• 1 large pan or pot to brown meat

Ingredients

• 1 lb lean ground beef
• 1 lb stew meat, such as chuck roast, fat trimmed, and cut into bite size pieces
• 1 medium yellow onion, diced
• 2-3 garlic cloves, minced
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 (1) ounce packet ranch seasoning mix
• 1 (15) ounce can black beans, drained and rinsed
• 2 (15) ounce cans kidney beans, drained and rinsed
• 1 (30) ounce can crushed or diced tomatoes
• 1 (30) ounce can tomato sauce
• 1 (10) ounce can diced tomatoes and green chiles such as Rotel

Instructions

• In a large pot or (stovetop safe slow cooker insert) cook and crumble 1 lb of ground beef on medium heat until no longer pink. If there is a lot of grease make sure to remove it. Transfer cooked beef to a plate.
• In the same pot add 1 lb of stew meat and brown on all sides until golden. Add the ground beef back to the pot along with diced onions, minced garlic, 2 tsp ground cumin, 2 tbsp chili powder, and 1 tsp smoked paprika. Sauté ingredients for 3-4 minutes or until fragrant.
• Transfer meat mixture to a 6 qt slow cooker unless using an insert. Stir in beans, crushed tomatoes, tomato sauce, tomatoes and green chiles, and ranch seasoning mix.
• Place the lid on your slow cooker and cook on low for 8-9 hours or until the stew meat is fall apart tender. Serve with your favorite chili toppings.

Notes

Tip:

 

• Cook low and slow- This beef chili recipe is best cooked low and slow for the best flavor and tender meat. If using all ground beef you can cook on high for 5-6 hours.

 

Substitutions and Add-Ins:

 

• Meat- You can certainly use all ground beef or ground turkey for a lighter chili.
• Veggies- Add green or red bell pepper for additional flavor, or try a fresh jalapeno for spice. Frozen corn is also a nice addition.
• Beans- Garbanzo, pinto, and white beans work well in chili recipes.
• Taco seasoning- Use a packet of low-sodium taco seasoning for convenience. Make sure it is low-sodium.
• Tomatoes- If you prefer larger tomato chunks use canned diced tomatoes in place of crushed tomatoes.

 

Classic Chili Toppings:

 

• Shredded cheese
• Sour cream
• Fresh avocado
• Cilantro
• Onion
• Frito corn chips
• Hot sauce

 

Common Questions: 

 

What is the best kind of stew meat to use for chili?

Chuck roast is an ideal meat to use for chili and stews. You can also buy stew meat already trimmed and cut in cubes at the grocery store. Make sure to cut larger pieces into smaller bite size chunks. Brisket meat and short ribs also work great for chili.

Can I make this chili recipe on the stovetop?

Yes! Follow the steps for the recipe card below using a large Dutch oven and adding 1 cup of beef or chicken stock. After adding all the ingredients bring the chili to a medium simmer then place the lid on and turn the heat down to low. Cook for several hours stirring a few times in between. Chili is done when stew meat is fall-apart tender.

Does chili freeze well?

Yes! Place cooled chili in a freezer safe container and freeze for up to 4 months.

How long will chili last in the refrigerator?

Most chili recipes will last 4-5 days in an airtight container in the refrigerator.

Can I make this recipe vegetarian?

I haven’t tested this but I would imagine you could. Replace the meat with more beans, add corn, or other vegetarian ingredients you enjoy in chili.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 578kcal | Carbohydrates: 66g | Protein: 50g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1761mg | Potassium: 2169mg | Fiber: 19g | Sugar: 14g | Vitamin A: 1988IU | Vitamin C: 31mg | Calcium: 171mg | Iron: 12mg

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