Slow Cooker Stew Beef Chili recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 980.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.

Recipe Yield

12 servings

Recipe Note

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.

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