Slow-Cooker Hearty Beef Chili

Slow-Cooker Hearty Beef Chili


2 pounds beef stew meat 

1 envelope (1 ounce) onion soup mix (from 2-ounce package)

5 teaspoons chili powder

1 teaspoon ground cumin

1 can (15.5 ounces) kidney beans, rinsed and drained

2 cans (10 ounces each) diced tomatoes and mild green chilies, undrained

1 can (15 ounces) tomato sauce

1 can (14.5 ounces) diced tomatoes, undrained


  1. Place all ingredients in order listed in 3 1/2- to 4-quart slow cooker. 
  2. Cover and cook on low heat setting 8 to 9 hours. 
  3. Stir gently to mix before serving.


  1. Serve leftovers tucked into taco shells or tortillas for quick-to-fix tacos.
  2. For Tex-Mex toppers, try shredded coconut, rice and pecans. In the Texas panhandle and into New Mexico, this is called a “pile-on.”
  3. Ready-to-heat meals are always welcome in homes with new babies. Pack chili in one- or two-serving-size containers and freeze. Label the containers with the contents and add whimsical baby stickers before packing in a pretty gift bag. 

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