Real Recipes From Real Home Cooks ®

crock pot southwest beef chili stew

(19 ratings)
Blue Ribbon Recipe by
Jane Manna
Collinsville, CT

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 beef chili has a subtle sweetness that is a welcome departure from traditional hot and spicy versions. We love the big tender pieces of beef in this chili. Corn throughout is a nice touch of sweetness when you get a kernel. It's hearty and great for game day.

— The Test Kitchen @kitchencrew
(19 ratings)
yield 6 -8
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot southwest beef chili stew

  • 2 lb
    lean beef stew meat, cut into 1/2-inch cubes
  • 2 c
    chopped onion
  • 4 clove
    garlic, finely minced
  • 2 can
    fire roasted diced tomatoes with juice (14.5 oz each)
  • 4 can
    diced green chiles, drained (4 oz each)
  • 2 c
    corn kernels, frozen
  • 3 tsp
    dried oregano leaves, crushed
  • 2 tsp
    cumin, ground
  • 2 tsp
    chili powder
  • 1 tsp
  • 1/2 tsp
    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

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