Crock Pot Southwest Beef Chili Stew

Jane Manna


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!

★★★★★ 19 votes
7 Hr
Slow Cooker Crock Pot

Blue Ribbon Recipe

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


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
1/2 tsp
teaspoon ground red pepper
1 Tbsp
unsweetened cocoa powder
3 Tbsp
brown sugar
4 Tbsp
yellow cornmeal


1It 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.

About Crock Pot Southwest Beef Chili Stew

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