If you’re looking for a delicious Slow Cooker Beef Chili Recipe with Beans that does NOT use ground beef, this is it.
This hearty beef chili recipe is filled with chunks of beef and beans that are slowly simmered in a seasoned tomato base.
Slow Cooker Beef Chili Recipe with Beans
I wanted tender chunks of beef simmered in a tomato based chili that I could thicken up with some cornmeal.
The cornmeal gives this chili a nice polenta-like feel with a slight corn taste that’s not overpowering, but rather complimenting.
Ingredients Needed For Beef Chili
Here’s what you’ll need to make this recipe. As always, you can find the printable version of this recipe in the box below with the exact measurements…
- Chuck Steak or Top Round Steak – if using chuck steak, make sure to trim any excess fat off
- Red Bell Pepper
- Chili Beans or Pinto Beans – you can use any sort of bean you prefer
- Tomato Sauce
- Diced Tomatoes
- Beef Broth
- Chili Powder
- Garlic Powder
- Onion Powder
- Salt & Pepper
How To Make Chunky Beef Chili
It’s really quite simple to make this Slow Cooker Beef Chili with Beans.
- The first thing you’ll want to do is dice up your beef into bite-size pieces. Season them with salt and pepper, then sear them in a hot skillet on all sides.
- Toss all the ingredients except the cornmeal and parsley into the slow cooker and let it simmer on LOW for about 5 to 6 hours.
- About 30 minutes before it’s finished, whisk in the cornmeal and parsley and let simmer. The chili should thicken right up!
What Kind of Meat Is Best For Chili?
Most often you’ll find ground beef being used for chili recipes because it’s easy and cooks nice and tender.
Since we’re using the slow cooker, we can get away with using tougher cuts of beef like Chuck Roast or even Top Round Steak, which get nice and tender when cooked in the slow cooker.
You can also try using Ground Sausage, Brisket, or Short Ribs.
Crockpot Chili Recipe Tips & Tricks-
Have you ever had a chili recipe not thicken up? It’s more like soup consistency?
My favorite trick for thickening up a soupy chili – CORNMEAL!
- Stir in a few tablespoons of cornmeal and it’ll thicken right up!
- Make sure to trim any excess fat from the beef before searing.
- DON’T skip the searing step! It gives the beef a delicious crust and helps keep the beef nice and tender without falling apart.
- Use any sort of beans you prefer – black beans, pinto beans, kidney beans, etc.
- If you want to skip the beans that’s fine too! The recipe won’t serve as many people, but it’ll still be delicious!
What To Serve With Chili?
When it comes to topping our chili, we love using any of these toppings-
- Cheese – for this recipe I suggest a shredded pepperjack cheese to give it a little extra kick of spice!
- Sour Cream – a nice touch for a creamy taste.
- Diced Avocado
- Corn Chips
You can never go wrong with a side of my Sweet Cornbread either!
More Easy Chili Recipes To Try:
Craving more chili recipes? These other recipes are sure to bring a smile to your face…
- The Best Chili Recipe (using ground beef)
- Instant Pot Chili Recipe
- White Chicken Chili Recipe
- Slow Cooker Sweet Potato Turkey Chili
I’m sure you’re going to love this quick to prepare Chunky Beef Chili Recipe!
Slow Cooker Beef Chili Recipe
- 1 lb. Beef Chuck Roast or Top Round Steak, trimmed and cut into bite-size pieces
- 1 tbsp olive oil
- 1 red bell pepper, diced
- ½ onion, diced
- 30 oz chili beans*, canned
- 15 oz tomato sauce
- 15 oz diced tomatoes, canned
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp cornmeal
- 1 tbsp diced parsley
- Season beef chunks with salt and pepper. Add olive oil to a large skillet over medium-high heat. Once hot, sear beef on all sides until browned, about 3 to 5 minutes.
- Place the seared beef, diced bell pepper, onion, beans, tomato sauce, diced tomatoes, beef broth, chili powder, sugar, garlic powder, onion powder, cumin, salt and pepper in a slow cooker and stir to combine. Cover and cook on LOW heat for 5 to 6 hours.
- About 30 minutes prior to finishing, stir in the cornmeal and parsley. Note- the cornmeal might want to clump, just whisk it in the chili till it breaks apart. Let simmer covered for the final 30 minutes.
- Top with your favorite chili toppings - cheese, sour cream, diced avocado, etc. Enjoy!
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