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the best slow cooker chili stew

Recipe by
Glenda Purvis
Colfax, CA

Nothing can be more satisfying than sitting down to a good bowl of chili stew on a cool autumn day, or a warm summer's eve, or a snowy afternoon, or whenever! This is a perennial favorite because of its rich meaty broth and delicious flavor (duh). With just enough chili powder to make it slightly warm and not sizzle your eyebrows off, this is sure please to the chili connoisseur in your family.

yield serving(s)
prep time 45 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For the best slow cooker chili stew

  • 3 lb
    beef stew meat cut into bite size pieces
  • 1 c
    flour
  • 3 Tbsp
    cooking oil, plus whatever is needed
  • 2
    onions, chopped
  • 2
    bell peppers, chopped
  • 3 tsp
    minced garlic
  • 3 can
    14 - 15 oz. red kidney beans, drained
  • 3 c
    beef broth
  • 6 oz
    tomato paste
  • 4 1/2 tsp
    cumin
  • 4 1/2 Tbsp
    chili powder
  • 3 tsp
    dried oregano
  • salt and pepper

How To Make the best slow cooker chili stew

  • 1
    Stir salt and pepper into flour and put in either a paper bag or pie tin, dredge the meat in the mixture. Pour 3 tablespoons, or amount needed, to cover the bottom of a 12" skillet. Heat over medium-high heat until the oil is good and hot. Cook the meat in shifts so it will color properly. You're not trying to cook it here, just caramelize it a little for the flavor. Put in your crockpot.
  • 2
    Add more oil then cook onion and bell pepper until onion starts getting translucent. Add the garlic and cook for another minute or two. Don't let the garlic burn! Add to the crockpot.
  • 3
    Stir the beans into your crockpot, then combine the rest of the ingredients in a medium-sized bowl to ensure proper distribution of the flavor.
  • Chili powder, cumin and oregano seasonings in a small bowl
    4
    *Don't forget about the salt and pepper here! I don't give hard measurements for these two because everyone has their own preference, but I will make a suggestion of 2 teaspoons of both salt and pepper. Remember, you can always add salt LATER, but depending on what you're making, it can be very difficult or impossible to correct for too much salt.* Pour into the crockpot.
  • 5
    Turn your crockpot on to the low setting and cook approximately 4 - 6 hours until meat is tender.
  • Chili Stew in a small white bowl
    6
    Serve with salad and rice, or cornbread, or pasta, and enjoy!
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