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Slow Cooker Chunky Beef Chili

overhead shot of cooked Beef Chili Stew in a black slow cooker
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4.8 from 4 reviews

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

Units Scale
  • 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

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-chunky-beef-chili/

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