Chili Beef Stew Recipes

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SLOW-COOKED STEW MEAT CHILI



Slow-Cooked Stew Meat Chili image

This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.

Provided by Katie

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h25m

Yield 8

Number Of Ingredients 16

1 ½ tablespoons vegetable oil
¾ pound cubed beef stew meat
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 ¾ cups beef broth, divided
1 large onion, chopped
1 small green or red bell pepper, chopped
¼ cup chopped fresh parsley
2 tablespoons barbeque sauce
1 ½ tablespoons brown sugar
2 cloves garlic, or more to taste, minced
¾ teaspoon salt

Steps:

  • Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
  • Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
  • Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 30.4 g, Cholesterol 23.4 mg, Fat 9.3 g, Fiber 9.5 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 966.9 mg, Sugar 7.1 g

CHILI BEEF STEW



Chili Beef Stew image

"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

1/2 pound beef stew meat, cut into 1-inch cubes
2 teaspoons canola oil
3/4 cup chopped onion
2/3 cup chopped green pepper
1 cup canned diced tomatoes
1/2 cup beef broth
2 tablespoons minced fresh parsley
1-1/2 teaspoons chili powder
1 small garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup canned pinto beans, rinsed and drained

Steps:

  • In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.

Nutrition Facts :

CHILI BEEF STEW



Chili Beef Stew image

Make and share this Chili Beef Stew recipe from Food.com.

Provided by Julie Bs Hive

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless beef chuck, cut into cubes
1/4 cup flour
1 1/2 tablespoons butter
1 onion, finely chopped
1 garlic clove, mined
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 (14 1/2 ounce) can tomatoes, chopped
1 (4 ounce) can green chilies, chopped
1 (28 ounce) can red kidney beans, drained & rinsed
3/4 cup cheddar cheese, finely chopped

Steps:

  • Sprinkle beef cubes with S&P, coat lightly with flour, shaking off excess. Brown beef cubes well in heated butter in Dutch oven until lightly browned. When beef is done remove from pan and cook onion is same pan, stirring frequently until soft and lightly browned.
  • Return beef to pan, mix in garlic, salt, cumin and chili powder. Add tomatoes and their liquid and green chilies. Bring to boiling, cover, reduce heat and simmer until beef is tender. Skim and discard fat.
  • Mix in beans. Continue cooking, uncovered, stirring occasionally until thickened slightly about 20 minutes.
  • Sprinkle with cheese. Cook a few minutes longer to melt it.

Nutrition Facts : Calories 544.6, Fat 18, SaturatedFat 8.4, Cholesterol 136.9, Sodium 581.5, Carbohydrate 41.1, Fiber 11.4, Sugar 4.1, Protein 54.3

CHUNKY BEEF CHILI



Chunky Beef Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 pounds chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds ground beef
6 cloves garlic, minced
20 ounces beer
One 14-ounce can whole tomatoes
3 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
3/4 cup masa
Four 15-ounce cans pinto beans, drained and rinsed
Four 15-ounce cans red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving

Steps:

  • Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
  • Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
  • Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
  • Serve with fixings such as pico de gallo, sour cream and lime wedges.

CHILI STEW



Chili Stew image

This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (16 ounces each) hot chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon salt

Steps:

  • In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER STEW BEEF CHILI



Slow Cooker Stew Beef Chili image

Slow cooker chili made with stew beef. Add cubes of Cheddar cheese to serving bowls, pour chili over, and add a dollop of sour cream.

Provided by Jen Slane

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h15m

Yield 12

Number Of Ingredients 15

3 pounds cubed beef stew meat
2 (15 ounce) cans light red kidney beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can corn, undrained
1 cup water
½ cup shredded Cheddar cheese
¼ cup semisweet chocolate, chopped
¼ cup chili powder
3 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground thyme

Steps:

  • Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
  • Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 37.9 g, Cholesterol 68.7 mg, Fat 19.2 g, Fiber 12.7 g, Protein 31 g, SaturatedFat 7.6 g, Sodium 980.8 mg, Sugar 2.9 g

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS



Beef and Chili Stew with Cornbread Dumplings image

A hearty Mexican Stew with tender cornbread dumplings. Much of the prep time can be done the day before.Prep time does not include doing the chiles.

Provided by Barb G.

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb fresh poblano chile, rinsed
1 1/2 lbs beef skirt steaks, trim fat
2 onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 1/2 teaspoons dried oregano
1 (10 ounce) package frozen corn
1/4 cup cornstarch
1 1/4 cups yellow cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup thinly sliced green onion, including tops
1 large egg
1 1/4 cups low-fat buttermilk

Steps:

  • Place chilies in a 10-by-15-inch pan.
  • Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
  • (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
  • Peel and discard peels, stems, seeds, and viens.
  • Cut chilies into about 1/2 inch pieces.
  • Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
  • In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
  • Add chilies, remaining broth, 2 cups water and oregano.
  • Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
  • about 1 hour.
  • Stir in corn.
  • In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
  • Pour stew into a 3-quart cassrole (about 9x13 inch).
  • Preheat oven to 400 degrees.
  • Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
  • In another bowl, beat egg to blend; mix in buttermilk.
  • Add egg to cornmeal mixture and stir just stir until evenly moistened.
  • Drop 1/4- cup portions evenly over stew.
  • Bake about 20 minutes, until dumplings are firm and lightly browned.
  • Spoon portions into bowls, add salt to taste.
  • NOTE; May be assembled thruogh step 9, up to 1 day ahead.
  • Chill airtight.

SLOW-COOKER CHILI BEEF STEW



Slow-Cooker Chili Beef Stew image

Mmm! Beef stew with a little heat from chilies, chili powder and cumin.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 6

Number Of Ingredients 9

1 1/2 lb beef stew meat
4 medium potatoes, cut into 1-inch pieces
1 medium onion, coarsely chopped (3/4 cup)
3 cans (14.5 oz each) diced tomatoes with zesty mild green chilies, undrained
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients.
  • Cover; cook on Low heat setting 9 to 10 hours.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 7 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 11 g, TransFat 1/2 g

BEEF, GREEN CHILI AND TOMATO STEW



Beef, Green Chili and Tomato Stew image

I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Provided by Kimber

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 9

Number Of Ingredients 13

¼ cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 ½ teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste

Steps:

  • In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  • In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  • Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
  • Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g

GREEN CHILI STEW



Green Chili Stew image

A great Mexican stew. Everyone loves this, even my children!

Provided by Lynn

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

Steps:

  • In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  • Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  • Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 33 g, Cholesterol 121.9 mg, Fat 26.5 g, Fiber 3.3 g, Protein 43.6 g, SaturatedFat 9.6 g, Sodium 1455 mg, Sugar 4.2 g

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Top Asked Questions

How do you make a beef stew with Stew Meat?
Add in stew meat and brown, turning to be sure it cooks evenly. Remove stew meat when browned. Do not drain fat. Add onion, garlic, jalapeno, pepper, and add to pot. Cook on medium high until soft. Add meat back to pot, and add spices, diced tomatoes and stir well to combine. Add in spices and beer or stock, stir.
How do you cook beef chili?
This hearty beef chili features boneless chuck roast and a medley of traditional chili seasonings. Serve with homemade cornbread for a complete meal. Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
How do you make Mexican stew meat?
In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
Can you make chili beef stew in a slow cooker?
This Slow Cooker Chili Beef Stew will be made just like you would chili, but instead of a ground beef, use stew meat. I actually prefer chili with stew meat, it’s just such a great smooth meat to be added in. It’s the best kind of comfort food, plus what a great combination of stew and chili.

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