Chili

The beauty of a slow cooker is how it transforms simple, tougher cuts into tender, flavorful meals over time. In this chili, budget-friendly beef stew meat becomes melt-in-your-mouth soft as it simmers. With eight hearty servings, it’s a perfect make-ahead option for easy, satisfying meals all week long.
Active time: 20 minutes | Total time: 8 hours, 20 minutes

Slow Cooker Beef Chili

Ingredients

  • 1 1/2 tbsp canola oil
  • 1 1/2 lb (680g) beef stew meat, cut into 3/4-inch pieces
  • 3 cups (720g) unsalted beef stock
  • 2 cups (320g) chopped onion
  • 6 large cloves (18g) garlic, minced
  • 2 tbsp chili powder
  • 2 tbsp chopped canned chipotle chilies in adobo sauce
  • 1 tsp kosher salt
  • 3 (15.5 oz. / 425g) cans reduced sodium pinto beans, drained
  • 1 (14.5 oz. / 411g) can no-salt-added diced tomatoes, undrained
  • 1/2 cup (120g) reduced-fat sour cream
  • 1/2 cup (57g) radishes, thinly sliced
  • 1/2 cup (50g) green onions, chopped
  • 1/2 cup (8g) fresh cilantro, chopped

Directions

Heat a large skillet over medium-high heat. Add the canola oil and swirl to coat. Add the beef and cook, turning occasionally, until browned on all sides, about 6–8 minutes. Transfer the beef to a 6-quart slow cooker. Stir in the beef stock, onion, garlic, chili powder, chipotle chilies, salt, and diced tomatoes. Cover and cook on low for 7–8 hours, or until the beef is tender and cooked through. 

During the last 30 minutes of cooking, stir in the drained pinto beans and continue cooking until heated through and the flavors are blended. Ladle the chili evenly into bowls and top with sour cream, radishes, green onions, and cilantro.

Serves: 8 | Serving Size: About 1 1/4 cups chili and 1 tbsp sour cream

Nutrition (per serving): Calories: 365; Total Fat: 15g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 61mg; Sodium: 544mg; Carbohydrate: 31g; Dietary Fiber: 8g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 316mg; Iron: 6%; Vitamin A: 14%; Vitamin C: 18%; Calcium: 6%

Originally published April 2015 ; Updated April 2026

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