Slow Cooker Beef and Three Bean Chili Recipe

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  • 1 ½ pound stew meat (cut into 1-inch cubes)
  • 1 tablespoon chili powder
  • 1 large onion (chopped)
  • 2 tablespoons cooking oil
  • 1 can dark red kidney beans (16 ounces drained and rinsed)
  • 1 can Northern beans (15 ounces drained and rinsed)
  • 1 can black beans (15 ounces drained and rinsed)
  • 2 cans fire roasted tomatoes (14.5 ounces each undrained)
  • 2 jalapeno peppers (seeds removed and chopped)
  • 1 cup beef broth
  • 1 can tomato paste (6 ounces)
  • 1 tablespoon brown sugar
  • 6 cloves garlic (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground cumin
  • Sour cream for garnish (optional)


  1. Mix all the ingredients together in the slow cooker except for the meat, onion, and oil.
  2. Place the oil in a large skillet over medium-high heat and brown the stew meat on all sides. using a slotted spoon remove the meat to the slow cooker.
  3. Using the same skillet cook the onion until pieces start to brown; scraping any dripping from the bottom of the pan while cooking. Add the onion to the slow cooker mixture.
  4. cook on low for 7 hours or until meat and onion is tender. (You can speed up the process by turning the slow cooker to high anytime during the cooking cycle.)
  5. Serve garnished with sour cream.
  6. Tip – garnish each bowl with shredded cheese