Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
8 Hours 30 Mins
Yield
Makes 4 qt.

This classic red chili has chunks of stew meat and ground beef along with tomatoes, red beans, and spices. Fire-roasted tomatoes add a note of smokiness to the mix. If you can't find fire-roasted, use plain tomatoes and add a pinch of smoked paprika.

How to Make It

Step 1

Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.

Step 2

Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.

Ratings & Reviews

Best Chili ever - added beans from a can!

saintscare
October 10, 2017
Wonderful - adding the steak is the trick -- my husband who really does not like chili LOVED it!  What is better than chili on a cold fall night -- yes with cheese and onions!  I added 1 can chili beans heat for another 15 min -- ready to serve!  Will make again for sure.

Delicious, 2 helpings good!

rockywinston
November 23, 2017
I did not have a slow cooker and made this within 30 minutes using cans of kidney beans and leftover filet mignon cut into cubes.. Saute the ground beef, remove and drain all but 1 tablespoon of fat, saute onions and then add all the ingredients and let simmer for as long as you like. I did cut down the chicken stock by half.

saintscare's Review

Kris
January 10, 2015
SO YUMMY, EASY AND HEARTY. A STAPLE IN MY RECIPE BOX

First time making this!

NapaValey911
January 02, 2016
It was delicious!  But I would advise everyone NOT to buy dried kidney beans - I cooked mine as directed for over 8 hours and they never got tender.  Next time I will either soak them overnight in water or buy canned beans.

Wonderful!

burton
March 13, 2017
We so enjoyed this chili. I cooked the chili on low 3 hours and then on high for 4 hours. I used regular chicken broth and reduced the kosher salt to 1 Tablespoon. I added 1 can of red kidney beans and 1 can of cannelini beans the last hour of cooking. Perfect!Gets better with each day! No leftovers to freeze, it was that good!