Slow Cooker Chunky Beef Chili

Slow cooker chunky beef chili combines the best parts of a hearty beef stew and a classic chili. Tender chunks of beef slow cook with ground beef, tomatoes, bell pepper, onion, garlic, and homemade chili seasonings to create a thick, meaty meal. This bean-free chili is naturally low in carbohydrates and can be made paleo and Whole30 compatible. Instructions to make Instant Pot chunky beef chili are also included.

Ingredients For Chunky Beef Chili 

• Beef sirloin: Cut the sirloin into approximately 1-inch pieces. Sirloin cooks relatively quickly and has a beefy flavor, but it is leaner than traditional stew meat. Chuck roast or well-marbled beef stew meat may be substituted for a richer and more tender result.
• Ground beef: Ground beef adds another layer of beef flavor while giving the recipe the familiar texture of chili. Use your preferred lean-to-fat ratio and drain the excess grease after browning.
• Whole tomatoes: Add the whole tomatoes with all their juices. Break the tomatoes into smaller pieces before or during cooking.
• Diced tomatoes: Diced tomatoes provide additional liquid, acidity, and tomato flavor. Do not drain them.
• Bell pepper: Cut the bell pepper into large pieces so it retains some texture during the long cooking time. Any color bell pepper may be used.
• Onion: One large chopped onion adds savory flavor. Cut it into relatively large pieces to help prevent it from becoming overly soft.
• Garlic: Fresh minced garlic complements the beef, tomatoes, and chili seasonings.
• Chili powder: American-style chili powder provides the primary chili flavor. Do not confuse chili powder with ground cayenne pepper.
• Cumin: Ground cumin adds warm, earthy flavor.
• Paprika: Paprika adds color and mild pepper flavor. Smoked paprika may be used for a smokier chili.
• Dried oregano: Oregano adds a subtle herb flavor that complements the tomatoes and chili powder.
• Salt and black pepper: These basic seasonings enhance the beef and vegetables. Add more salt to taste after cooking if necessary.
• Oil: Oil is used to sear the beef pieces. A neutral cooking oil or olive oil may be used.
• Beef broth: One cup of low-sodium beef broth is required for the Instant Pot method only. It provides the thin liquid needed for the pressure cooker to reach pressure. Additional broth is not needed for the slow cooker method.

How To Make Chunky Beef Chili In The Crock-Pot

Slow Cooker

1. Heat the oil in a large skillet over medium-high heat.
2. Working in batches, arrange the beef pieces in a single layer. Sear for approximately 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
3. Add the ground beef, bell pepper, and onion to the skillet. Cook for 5 to 7 minutes, crumbling the ground beef as it cooks.
4. Drain excess grease if necessary. Add the garlic and cook for an additional minute.
5. Transfer the ground beef and vegetables to the slow cooker.
6. Add the whole tomatoes with their juices, diced tomatoes with their juices, chili powder, cumin, salt, paprika, oregano, and black pepper. Break the whole tomatoes into smaller pieces and stir until well combined.
7. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
8. The chili is finished when the beef pieces are tender. Stir well, taste, and adjust the seasonings before serving.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
2. Working in batches, arrange the beef pieces in a single layer. Sear for approximately 2 to 3 minutes per side. Remove the browned beef and set it aside.
3. Add the ground beef, bell pepper, and onion. Cook for 5 to 7 minutes, crumbling the ground beef as it cooks.
4. Drain excess grease if necessary. Add the garlic and cook for an additional minute.
5. Turn off the pressure cooker. Pour in the beef broth. Thoroughly deglaze the bottom of the pot with a wooden spoon.
6. Return the beef pieces to the pressure cooker. Add the chili powder, cumin, salt, paprika, oregano, and black pepper. Stir until combined.
7. Pour the whole tomatoes and diced tomatoes with their juices on top. Break the whole tomatoes into smaller pieces, but do not stir.
8. Close and seal the lid. Cook on HIGH pressure for 20 minutes.
9. Allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
10. Open the lid and stir. Check that the beef pieces are tender. Taste and adjust the seasonings before serving.

Why You Will Love This Recipe

• Two types of beef: Beef chunks and ground beef make this chili especially hearty and satisfying.
• Chili and stew in one: The recipe combines classic chili seasonings with tender pieces of stew-style beef.
• Homemade seasonings: Individual spices provide plenty of flavor without requiring a packaged seasoning mix.
• Bean-free: The original recipe is made without beans.
• Naturally low-carb: Tomatoes and vegetables create the base without pasta, potatoes, or other high-carbohydrate additions.
• Paleo and Whole30 option: Use compatible tomatoes, broth, seasonings, oil, and toppings.
• Two cooking methods: Make the chili in the slow cooker or Instant Pot.
• Freezer friendly: Prepare a batch now and freeze individual portions for future meals.
• Easy to customize: Adjust the meat, seasonings, consistency, and toppings to your preferences.

FAQs & Tips

Is This Chili Or Beef Stew?

This recipe is a combination of both. It contains tomatoes, ground beef, chili powder, cumin, and other ingredients commonly used in chili. The large pieces of beef and vegetables give it the chunky texture of a beef stew. You can call it chunky beef chili or beef chili stew. Either description is accurate.

What Type Of Beef Should You Use?

The original recipe uses beef sirloin cut into 1-inch pieces. Sirloin has good beef flavor and cooks relatively quickly, but it is lean and may not become as tender as a cut containing more connective tissue. Chuck roast is my preferred substitute. Cut it into approximately 1-inch pieces. You can also use packaged beef stew meat, although the pieces sometimes come from different cuts and may not all become tender at the same time.

Should You Cut The Beef Against The Grain?

If you are cutting a whole piece of sirloin or chuck roast, cut the meat against the grain whenever possible. This shortens the muscle fibers and makes the cooked beef easier to chew. Keep the pieces close to 1 inch so they cook evenly.

Do You Have To Sear The Beef Pieces?

Searing the beef pieces is optional for the slow cooker, but it adds another layer of flavor and improves their appearance. Arrange the pieces in a single layer and work in batches. Crowding the skillet causes the beef to release liquid and steam instead of browning. Searing is included in the Instant Pot method because the meat can be browned directly in the pressure cooker.

Why Should The Ground Beef And Beef Pieces Be Browned Separately?

Ground beef releases fat and moisture as it cooks. If it is cooked with the beef pieces, the crowded skillet will prevent the pieces from developing a proper sear. Searing the beef pieces first and cooking the ground beef afterward produces better browning and allows you to drain the excess grease.

Do You Have To Brown The Ground Beef?

I recommend browning the ground beef before adding it to the slow cooker. This produces a better texture and allows you to drain excess grease. The ground beef must also be browned before pressure cooking when using the Instant Pot method.

Can You Use Only Ground Beef?

Yes. Replace the beef sirloin with an additional pound of ground beef for a total of 2 pounds. Brown the ground beef with the onion and bell pepper, drain the grease, and continue with the recipe. Because there are no beef chunks to tenderize, cook the slow cooker version on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.

Can You Use Only Beef Chunks?

Yes. Omit the ground beef and use 2 pounds of beef sirloin, chuck roast, or stew meat. Sear the beef in batches and follow the remaining cooking instructions as written.

Do You Drain The Canned Tomatoes?

No. Add the whole tomatoes, diced tomatoes, and all their juices. The tomato juices provide the liquid needed for the slow cooker recipe. The Instant Pot version also includes beef broth because pressure cookers require sufficient thin liquid to reach pressure properly.

Should You Break Up The Whole Tomatoes?

Yes. Use your hands, kitchen shears, or a wooden spoon to break the whole tomatoes into smaller pieces. Leave them somewhat chunky so they complement the larger pieces of beef and vegetables.

How Do You Keep The Vegetables From Becoming Mushy?

Cut the bell pepper and onion into larger pieces than you would for a traditional ground beef chili. Pieces approximately ¾ to 1 inch in size hold their shape better during slow cooking. Try to keep the vegetable pieces relatively uniform so they cook at a similar rate.

Is This Chili Spicy?

This recipe has plenty of chili flavor but is not particularly hot. Standard chili powder, cumin, paprika, and black pepper create a mild base. For more heat, add cayenne pepper, crushed red pepper flakes, diced jalapeño, chipotle peppers in adobo sauce, or diced tomatoes with green chiles.

Can You Add Beans?

Yes. Add one or two drained and rinsed cans of kidney beans, black beans, or pinto beans. For the slow cooker, stir the canned beans into the chili during the final hour. For the Instant Pot, stir them in after pressure cooking and use the sauté function until they are heated through. The chili will no longer be paleo, Whole30, or low-carb if beans are added.

How Do You Thicken Chunky Beef Chili?

The chili will thicken naturally as it cools. If you prefer a thicker consistency, remove the slow cooker lid and cook on HIGH for an additional 20 to 30 minutes. For the Instant Pot, select sauté after pressure cooking and simmer the chili uncovered. Stir frequently until it reaches your preferred consistency.

What If The Chili Is Too Thick?

Stir in low-sodium beef broth until the chili reaches your desired consistency. Add approximately ¼ cup at a time to avoid making it too thin.

What If The Beef Is Still Tough?

Beef becomes tender when it has cooked long enough for its connective tissue to soften. If the beef is still tough, it probably needs more time. For the slow cooker, continue cooking on HIGH in 30-minute increments until the meat is tender. For the Instant Pot, reseal the lid and cook for an additional 5 minutes at high pressure. Allow the pressure to release naturally for 10 minutes.

Chunky Beef Chili Toppings

Serve the chili with your favorite toppings. Options include:

• Diced avocado
• Chopped fresh cilantro
• Sliced green onions
• Diced red onion
• Fresh or pickled jalapeños
• Shredded cheese
• Sour cream
• Lime wedges
• Crushed tortilla chips

Choose compatible toppings if you are following a low-carb, paleo, or Whole30 diet.

How To Serve Chunky Beef Chili

This hearty chili can be served on its own as a complete meal. It also pairs well with cornbread, dinner rolls, baked potatoes, rice, cauliflower rice, pasta, zucchini noodles, or a simple green salad. For a lower-carbohydrate meal, serve it with cauliflower rice, zucchini noodles, roasted vegetables, or a salad.

Is This Chili Paleo Or Whole30 Compatible?

The base recipe can be made paleo and Whole30 compatible. Check the labels on the canned tomatoes, broth, seasonings, and cooking oil to ensure they contain compatible ingredients and no added sugar. Use fresh toppings such as avocado, cilantro, green onions, jalapeños, or lime instead of dairy products or tortilla chips.

Can You Make Chunky Beef Chili Ahead Of Time?

Yes. This is a good make-ahead recipe because the flavors continue to develop as the chili rests. Prepare the chili up to one day in advance and refrigerate it in an airtight container. Reheat it gently on the stovetop or in the microwave.

How Do You Store Leftover Chili?

Allow the chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the chili in a saucepan over medium-low heat. Add a splash of beef broth if it has become too thick.

Can You Freeze Chunky Beef Chili?

Yes. Allow the chili to cool completely before transferring it to freezer-safe containers or resealable freezer bags. Freeze it for up to 3 months. Thaw the chili overnight in the refrigerator before reheating. Add fresh toppings after it has been reheated.

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Beef Chili & Stews Recipes 

• Old Fashioned Beef Chili

• Supreme Pizza Stew

• Hamburger Stew 

• Salsa Beef

• Chorizo Beef Chili

• Poor Man’s

Slow Cooker Chunky Beef Chili

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Slow cooker chunky beef chili combines the best parts of a hearty beef stew and a classic chili. Tender chunks of beef slow cook with ground beef, tomatoes, bell pepper, onion, garlic, and homemade chili seasonings to create a thick, meaty meal. This bean-free chili is naturally low in carbohydrates and can be made paleo and Whole30 compatible. Instructions to make Instant Pot chunky beef chili are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30

Ingredients

Units USM Scale 1x2x3x

• 1 pound beef sirloin, chuck roast, or stew meat, cut into 1-inch pieces
• 1 pound ground beef
• 1 tablespoon oil
• 1 large bell pepper, chopped into large pieces
• 1 large onion, chopped into large pieces
• 2 garlic cloves, minced
• 1 (28-ounce) can whole tomatoes with their juices
• 1 (15-ounce) can diced tomatoes with their juices
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt, or more
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 cup low-sodium beef broth, for the Instant Pot only

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Instructions

Slow Cooker

1. Heat the oil in a large skillet over medium-high heat.
2. Working in batches, arrange the beef pieces in a single layer. Sear for approximately 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
3. Add the ground beef, bell pepper, and onion to the skillet. Cook for 5 to 7 minutes, crumbling the ground beef as it cooks.
4. Drain excess grease if necessary. Add the garlic and cook for an additional minute.
5. Transfer the ground beef and vegetables to the slow cooker.
6. Add the whole tomatoes with their juices, diced tomatoes with their juices, chili powder, cumin, salt, paprika, oregano, and black pepper. Break the whole tomatoes into smaller pieces and stir until well combined.
7. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
8. The chili is finished when the beef pieces are tender. Stir well, taste, and adjust the seasonings before serving.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
2. Working in batches, arrange the beef pieces in a single layer. Sear for approximately 2 to 3 minutes per side. Remove the browned beef and set it aside.
3. Add the ground beef, bell pepper, and onion. Cook for 5 to 7 minutes, crumbling the ground beef as it cooks.
4. Drain excess grease if necessary. Add the garlic and cook for an additional minute.
5. Turn off the pressure cooker. Pour in the beef broth. Thoroughly deglaze the bottom of the pot with a wooden spoon.
6. Return the beef pieces to the pressure cooker. Add the chili powder, cumin, salt, paprika, oregano, and black pepper. Stir until combined.
7. Pour the whole tomatoes and diced tomatoes with their juices on top. Break the whole tomatoes into smaller pieces, but do not stir.
8. Close and seal the lid. Cook on HIGH pressure for 20 minutes.
9. Allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
10. Open the lid and stir. Check that the beef pieces are tender. Taste and adjust the seasonings before serving.

Notes

The beef broth is required only for the Instant Pot method.

• Do not drain either can of tomatoes.
• Chuck roast or well-marbled stew meat will generally become more tender than lean sirloin.
• Nutrition information will vary according to the cuts of beef and optional toppings used.
• For a paleo or Whole30 version, confirm that all canned and packaged ingredients are compatible.

Nutrition

• Serving Size:
• Calories: 255
• Sugar: 4.7 g
• Sodium: 950.8 mg
• Fat: 8.5 g
• Saturated Fat: 2.9 g
• Carbohydrates: 10.2 g
• Fiber: 3 g
• Protein: 35.3 g
• Cholesterol: 95.1 mg

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