This stew meat chili is everything you want from a slow-cooked comfort meal: rich, robust, and deeply satisfying. Tender chunks of beef melt into a smoky tomato base, while beans, spices, and a touch of sweetness round out the dish with hearty, balanced flavor.

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Ingredients Overview

The foundation of this chili is cubed beef stew meat—a cut that transforms into fork-tender bites when cooked low and slow. Unlike ground beef, it adds substance and chew, making the chili feel more like a stew than a soup. Choose well-marbled pieces for the best result.

Beans are essential to the texture and heartiness of this recipe. A combination of black and kidney beans adds contrast in color, flavor, and shape. The diced tomatoes provide acidity and moisture while helping form the base of the sauce.

This chili shines with a carefully balanced mix of spices and sauces. Chili powder and cumin create warmth and depth. Brown sugar and barbecue sauce lend a subtle sweetness and a smoky undertone. Garlic and onion round out the flavor profile, while a touch of parsley brings freshness.

Step-by-Step Cooking Method

Start by searing the beef stew meat. Heating oil in a large skillet, you’ll want to brown the cubes on all sides. This not only adds color but also deepens the flavor of the chili’s base. A good sear locks in the meat’s juices and gives your chili a richer finish.

After the meat has browned, chili powder and cumin are added directly to the skillet, allowing the spices to bloom. Cooking them briefly in oil intensifies their aroma and sets the stage for the chili’s signature smoky depth. Stir in the flour, which will later help thicken the broth into a luxurious, spoon-coating sauce.

Transfer the beef mixture into a slow cooker, then stir in the diced tomatoes, black and kidney beans, chopped onion, bell pepper, garlic, parsley, barbecue sauce, brown sugar, salt, and most of the beef broth. Once everything is mixed, the slow cooker does the heavy lifting. Set it to low and let the flavors meld over the next 6 to 8 hours.

As it simmers, check occasionally. If the chili becomes too thick, stir in a splash of the remaining beef broth to loosen the texture. By the end, the stew meat should be fall-apart tender and the chili rich, hearty, and deeply flavored.

Recipe Tips & Frequently Asked Questions

How to properly brown stew meat without overcooking
Work in small batches to avoid crowding the pan. Let the meat sear undisturbed for a minute or two before turning to ensure a deep brown crust.

When to add spices for maximum flavor impact
Add spices early while the meat is still in the pan, allowing them to toast in oil. This unlocks their essential oils and builds a more complex flavor base.

Tips for preventing the chili from becoming too thick or dry
Reserve a portion of beef broth and add it gradually as needed. Slow cookers can vary, so keep an eye on the consistency and adjust with liquid as necessary.

Using flour without clumping and getting the right chili consistency
Sprinkle flour evenly over the meat and stir it in well while still in the skillet. The short cook time before transferring ensures the flour blends smoothly and thickens the stew without forming lumps.

Can this chili be made without a slow cooker?
Yes. After browning the beef and building the base, transfer everything to a large pot. Simmer gently on the stovetop for 2 to 3 hours until the meat is tender.

How long does it last in the fridge or freezer?
Store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Can I use ground beef instead of stew meat?
Absolutely. Brown ground beef in the skillet, following the same seasoning steps. Cooking time may be reduced since ground beef doesn’t require long simmering to become tender.

Is it possible to make this chili vegetarian with the same flavor depth?
Yes. Swap the beef for a plant-based meat substitute or use additional beans and chopped mushrooms. Use vegetable broth instead of beef broth, and keep the barbecue sauce and spice mix for bold flavor.

What to Serve With This Recipe

Serve this chili with buttery cornbread, warm tortilla chips, or a scoop of fluffy white rice to soak up the rich sauce. For something more rustic, ladle it over baked potatoes or use it as a topping for nachos.

Toppings take this dish to the next level. A handful of shredded cheddar, a dollop of sour cream, chopped scallions, or fresh cilantro add freshness and contrast. For spice lovers, sliced jalapeños or a splash of hot sauce bring a welcome kick.

Pair it with simple sides like crisp coleslaw, sliced avocado, or a cucumber-lime salad to add brightness and balance the richness of the chili.

Creative Add-Ins and Variations

Change up the bean mix by using pinto, great northern, or navy beans for a different texture. Each brings its own creaminess and color contrast.

To add depth and heat, stir in chopped chipotle peppers in adobo sauce or a diced fresh jalapeño. Roasted corn, sweet potatoes, or fire-roasted tomatoes can also bring smoky-sweet complexity.

Customize the flavor to your liking—more barbecue sauce for a smoky twist, extra cumin for an earthy edge, or a splash of balsamic vinegar at the end for a subtle tangy finish.

This stew meat chili is a flavorful fusion of bold spices, tender beef, and slow-simmered heartiness. It’s the perfect combination of comfort and character—easy to prepare, deeply satisfying, and versatile enough to customize with your favorite flavors.
Whether you’re serving it for game day, weeknight dinner, or freezing batches for later, this chili brings warmth, richness, and the kind of taste that makes people come back for seconds.

Ingredients

¾ pound beef stew meat, cut into cubes
1 ½ tablespoons vegetable oil
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons all-purpose flour
1 (28-ounce) can diced tomatoes
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 small red or green bell pepper, chopped
2 cloves garlic, minced (or more to taste)
¼ cup chopped fresh parsley
2 tablespoons barbecue sauce
1 ½ tablespoons brown sugar
¾ teaspoon salt
1 ¾ cups beef broth, divided

Instructions

Begin by heating vegetable oil in a large skillet set over medium-high heat. Once hot, add the cubed beef and sear until browned on all sides, about 3 to 5 minutes. Sprinkle in the chili powder and cumin, stirring constantly to coat the meat and release their aromas, about 1 minute. Next, add the flour and stir well, cooking for another minute to form a light roux. Once fragrant and slightly thickened, transfer the beef mixture into the base of a large slow cooker.

To the slow cooker, add the diced tomatoes, both types of beans, 1 1/2 cups of beef broth, chopped onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt. Stir everything together until the ingredients are evenly combined and well distributed.

Cover with the lid and set the slow cooker to Low. Cook the chili for 6 to 8 hours, stirring occasionally to prevent sticking and ensure even cooking. The beef should become fork-tender, and the flavors will gradually develop into a hearty, robust chili.

As the chili simmers, check the consistency occasionally. If it begins to thicken too much, stir in a splash of the reserved beef broth to loosen the mixture to your desired texture. Serve hot with your favorite toppings or accompaniments.