Slow Cooker Chunky Beef Chili Recipe

Recipe By Slurrp

This slow cooker chunky beef chili is a hearty and flavorful dish that is perfect for chilly nights. Tender chunks of beef are slow-cooked with a medley of vegetables, spices, and beans, creating a rich and satisfying chili. The long cooking time allows the flavors to meld together, resulting in a delicious and comforting meal. Serve this chunky beef chili with your favorite toppings, such as shredded cheese, sour cream, and fresh cilantro, for a complete and satisfying dinner.

4.4
14 Rating -
Rate
Non Vegdiet
8hr 15minstotal
15minsPrep
8hr 15m.total
15m.Prep
Slow Cooker Chunky Beef Chili
plan
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ingredients serve

Ingredients for Slow Cooker Chunky Beef Chili Recipe

  • 1/2 pound Beef Stew Meat, Cut Into Chunks
  • 1/4 tablespoon Vegetable Oil
  • 1/4 Onion, Diced
  • 1/2 Bell Peppers, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chili Powder
  • 1/4 tablespoon Cumin
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1/4 can Diced Tomatoes
  • 1/4 can Tomato Sauce
  • 1/4 cup Beef Broth
  • 1/4 can Kidney Beans, Drained And Rinsed
  • 1/4 cup Frozen Corn Kernels

Directions: Slow Cooker Chunky Beef Chili Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat oil over medium-high heat. Add the beef chunks and cook until browned on all sides.
  • STEP 2.Transfer the beef to a slow cooker and add the onions, bell peppers, garlic, chili powder, cumin, oregano, salt, and pepper.
  • STEP 3.Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
  • STEP 4.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
  • STEP 5.Add the kidney beans and corn to the slow cooker and cook for an additional 30 minutes.
  • STEP 6.Serve the chunky beef chili hot, garnished with your favorite toppings.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For extra flavor, you can brown the beef in batches instead of all at once.
  • Feel free to adjust the spices according to your taste preferences. Add more chili powder for a spicier chili or reduce it for a milder version.
  • If you prefer a thicker chili, you can mix a tablespoon of cornstarch with a little water and stir it into the chili during the last 30 minutes of cooking.
  • This chili can also be made on the stovetop. Simply brown the beef in a large pot, then add the remaining ingredients and simmer for 1-2 hours until the beef is tender.

Storage and Serving

  • Leftover chunky beef chili can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply transfer the chili to a pot and heat over medium heat until warmed through.
  • Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
  • This chunky beef chili pairs well with cornbread, rice, or tortilla chips for dipping.
Nutrition
value
196
calories per serving
4 g Fat13 g Protein24 g Carbs7 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    13g
  • Carbs
    24g
  • Fiber
    7g

MacroNutrients

  • Carbs
    24g
  • Protein
    13g
  • Fiber
    7g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    2mg
  • Vitamin A
    1087mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    2mg
  • Phosphorus
    112mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp