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–+ servings
comforting chili for winter

Hearty Beef Chili

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This slow-cooked beef chili combines tender stew meat with tomatoes, beans, and corn for a comforting meal perfect for cold days. The blend of spices creates a balanced flavor profile with just the right amount of heat, while the hands-off cooking method makes it ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large onion chopped
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • ¼ teaspoon pepper
  • ½ teaspoon chili powder
  • 1½ teaspoons ground mustard
  • 3 pounds beef stew meat cut into 1-inch cubes, fat trimmed
  • 2 (10-ounce) cans diced tomatoes and green chilies undrained
  • 1 (15-ounce) can ranch style beans or chili beans undrained
  • 1 (15¼-ounce) can whole kernel corn drained

Equipment

  • 3-quart slow cooker
  • Small mixing bowl
  • Measuring spoons

Method
 

  1. Place the beef stew meat in a 3-quart slow cooker.
  2. In a small bowl, combine brown sugar, ground mustard, salt, paprika, chili powder, and pepper.
  3. Sprinkle the spice mixture over the beef and toss to coat evenly.
  4. Add the chopped onion on top of the seasoned beef.
  5. Pour in the undrained diced tomatoes and green chilies.
  6. Add the undrained ranch style beans or chili beans.
  7. Add the drained whole kernel corn.
  8. Cover the slow cooker and cook on low heat for 6-8 hours, until the beef is fork-tender.
  9. Stir gently before serving.

Nutrition

Calories: 420kcal

Notes

For best results, choose well-marbled stew meat as it creates richer flavor throughout the cooking process. If you can't find ranch-style beans, regular chili beans work perfectly as a substitute. This chili tastes even better the next day, so consider making it ahead of time.
Serve with your choice of toppings such as shredded cheddar cheese, sour cream, or diced avocado. Cornbread, tortilla chips, or a crisp green salad make excellent accompaniments.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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