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Slow Cooker Beef Chili with Stew Meat and Kidney Beans

Slow cooker beef chili with stew meat and kidney beans combines browned beef, tender vegetables, tomato, and warm spices in a thick, hearty chili. The beef cooks low and slow until fork-tender, with kidney beans stirred in near the end.
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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Standing 10 minutes
Total Time 9 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef stew meat cut into 1-inch cubes and thawed if frozen
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cans (15 oz) kidney beans drained and rinsed

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per side.
  3. Transfer the browned beef to a 6-quart slow cooker.
  4. Add the remaining 1 tablespoon oil to the skillet, then cook the onion and bell pepper over medium heat for 4 to 5 minutes, stirring, until softened.
  5. Stir in the garlic, tomato paste, chili powder, cumin, and oregano; cook for 1 minute.
  6. Stir in the diced tomatoes, tomato sauce, broth, and Worcestershire sauce.
  7. Pour the tomato mixture over the beef, cover, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
  8. Stir in the kidney beans, cover, and cook for 30 minutes on LOW or 20 minutes on HIGH.
  9. Let the chili stand for 10 minutes before serving.

Notes

For the best texture, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free option, use Worcestershire sauce labeled gluten-free.