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Slow-Cooked Stew Meat Chili

Rated as 5 out of 5 Stars

"This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion."
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6 h 25 m servings 268
Original recipe yields 8 servings


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  1. Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
  2. Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
  3. Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

Nutrition Facts

Per Serving: 268 calories; 9.3 30.4 15.6 23 967 Full nutrition

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Next time I would add a little less broth, but other than that it was great! The whole family enjoyed it!

This chili was so simple to make and the family LOVED it! It did come out a tad thinner than I normally would like but I'll just add less beef broth to start next time and that should do the tri...