Crock Pot Southwest Beef Chili Stew

1
Jane Manna

By
@Mom2AHungryClan

I found this recipe for chili stew in a crock pot cookbook years ago. I have made quite a few adjustments to the original recipe.

I love this recipe because it uses stew meat in place of the typical ground beef, making it a hearty and substantial meal.

My family really loves this chili and I hope yours does too!

Blue Ribbon Recipe

This lovely chili has a subtle sweetness that is a welcome departure from traditional hot & spicy versions. The Test Kitchen


Rating:

★★★★★ 19 votes

Comments:
Serves:
6-8
Cook:
7 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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  • 2 lb
    lean beef stew meat, cut into 1/2-inch cubes
  • 2 c
    chopped onion
  • 4 clove
    garlic, finely minced
  • 2 can(s)
    (14.5 ounc sized cans) fire roasted diced tomatoes with juice
  • 4 can(s)
    4 ounces each can) diced green chiles, drained
  • 2 c
    corn kernels, frozen
  • 3 tsp
    dried oregano leaves, crushed
  • 2 tsp
    cumin (ground)
  • 2 tsp
    chili powder
  • 1 tsp
    salt
  • 1/2 tsp
    teaspoon ground red pepper
  • 1 Tbsp
    unsweetened cocoa powder
  • 3 Tbsp
    brown sugar
  • 4 Tbsp
    yellow cornmeal

How to Make Crock Pot Southwest Beef Chili Stew

Step-by-Step

  1. It doesn't get any easier than this!

    Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal; cover and cook 20 to 25 minutes longer.

Printable Recipe Card

About Crock Pot Southwest Beef Chili Stew

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: Mexican
Collection: Chili
Other Tag: Quick & Easy




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