Stew Meat Chili Recipes

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STEW MEAT CHILI



Stew Meat Chili image

I came across this from a old recipe book I had from years ago. If you want it milder, you might want to cut down on thwe chili powder.

Provided by weekend cooker

Categories     Vegetable

Time 6h15m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 9

2 lbs premium cut stew meat
1 onion, chopped
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans pinto beans, liquid reserved
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground oregano
salt (optional)
cheddar cheese (topping)

Steps:

  • If stew meat is in fairly large pieces, cut each piece in half.
  • In a large skillet, brown stew meat and transfer to a large slow cooker.
  • Add onion, tomatoes, beans, seasonings, and salt to taste.
  • Cover and cook on low for 6-7 hours.
  • Sprinkle shredded cheddar cheese over each serving.

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 :

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

PICK A MEAT CHILI



Pick a Meat Chili image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon ground coriander
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne
Salt and pepper
3 pounds cubed stew meat of your choice, such as beef, pork or chicken (ground meat is also an option, or cubed eggplant if you want to make it vegetarian)
4 tablespoons oil or other fat
1 onion, finely chopped
3 cloves garlic, minced
1 jalapeno, chopped
One 12-ounce bottle beer
2 cups water
28 ounces tomato product of your choice, such as sauce, crushed, diced, etc.
1 canned chipotle in adobo, chopped, optional
Two 15-ounce cans beans of your choice, rinsed (if using pre-soaked dried beans, add with the tomato product)
Optional toppers: fresh cilantro, sour cream, lime wedges, sliced jalapeno, diced avocado or whatever you have on hand

Steps:

  • Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
  • Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
  • Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
  • Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.

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

SLOW-COOKER BEEF CHILI



Slow-Cooker Beef Chili image

Beef stew meat becomes moist through slow cooking and with ingredients like diced tomatoes with green chiles. A flavorful cross between chili and stew, this zingy slow-cooker meal is one for the books. Ground cumin, chopped garlic, chili powder and a can of diced tomatoes with green chiles lend an incomparable flavor to hearty stew meat. The best part is that the slow cooker does most of the work for you, so you can throw the ingredients together in the morning and sit down to a warm, homemade dinner in the evening.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 5

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
1 large onion, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
2 lb beef stew meat
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1/2 cup water

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
  • In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.
  • Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition Facts : Calories 630, Carbohydrate 51 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 13 g, Protein 49 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 10 g, TransFat 1 g

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

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