10 Stew Meat Chili Recipes

Sundays are made for simmering pots of chili, and using stew meat takes it to a whole new level of cozy. These 10 recipes are perfect for chilly nights when you want something hearty and satisfying. Grab your apron and let’s get cooking!

Classic Beef Stew Chili

Just when you thought chili couldn't get better, this beef stew chili combines tender chunks of beef with rich, smoky spices. It's a hearty one-pot meal that simmers to perfection.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

• a couple of pounds of beef stew meat
• a couple of tablespoons of vegetable oil
• a large onion, chopped
• a few cloves of garlic, minced
• a couple of tablespoons of chili powder
• a teaspoon of ground cumin
• a teaspoon of smoked paprika
• a teaspoon of salt
• half a teaspoon of black pepper
• a can of diced tomatoes (14.5 oz)
• a cup of beef broth
• a can of kidney beans (15 oz), drained and rinsed

Instructions

1. Pat the beef stew meat dry with paper towels for a better sear.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef in a single layer; don't overcrowd. Sear for 5-7 minutes per side until deeply browned. Work in batches if needed.
4. Transfer the browned beef to a plate, then add the chopped onion to the pot. Cook, stirring, for 3 minutes until softened.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 30 seconds to bloom the spices.
7. Pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom.
8. Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
9. Stir in the drained kidney beans. Simmer uncovered for 30 minutes to thicken the chili.
10. Taste and adjust salt if needed. Serve hot.

Once you taste this chili, you'll never go back to ground beef versions. The chunks of beef are incredibly tender, and the beans add a creamy texture. Serve it with cornbread or over rice for a complete meal.

Smoky Pork and Bean Chili

My go-to chili for cold nights? This smoky pork and bean number. Chipotle brings heat, pinto beans add creaminess, and pork stew meat gets tender in a savory broth.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Produce & Protein

• 2 lbs pork stew meat
• 1 large onion, diced
• 4 cloves garlic, minced
• 2-3 chipotle peppers in adobo, chopped

Pantry

• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 2 cans (15 oz each) pinto beans, drained and rinsed
• Salt and black pepper to taste
• Optional: 1 bay leaf

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork in batches, working in a single layer, until browned on all sides, about 4 minutes per batch. Transfer to a plate. (Tip: Don't overcrowd the pot—browning in batches ensures a good sear, which builds deep flavor.)
2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant. (Tip: Scrape up the browned bits from the bottom of the pot—that's flavor gold.)
3. Add tomato paste, chipotle peppers, cumin, smoked paprika, and oregano. Cook, stirring constantly, for 1 minute until the paste darkens and smells rich.
4. Return the pork to the pot, along with any accumulated juices. Pour in chicken broth and add the pinto beans. Add bay leaf if using. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1.5 to 2 hours, until the pork is fork-tender. (Tip: A gentle simmer—not a rolling boil—keeps the meat tender and prevents the beans from breaking apart.)
5. Remove bay leaf. Taste and season with salt and pepper. For a thicker chili, mash some beans against the side of the pot. (Tip: Adjust the chipotle heat by starting with 2 peppers; add more at the end if you want more smoke.)

Deep, smoky flavor with tender pork and creamy beans. Serve with cornbread or over rice. Top with sour cream and cilantro for a fresh finish.

Spicy Lamb and Lentil Chili

Ditch the beef and try lamb in this hearty chili. Red lentils thicken it up while cumin and fiery peppers bring the heat.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 lb lamb stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (keep seeds for more heat)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 cup dried red lentils, rinsed

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Sear lamb cubes in batches until browned on all sides, about 5-7 minutes. Do not overcrowd the pot.
3. Remove lamb and set aside.
4. Reduce heat to medium. Add onion and cook until softened, about 4 minutes.
5. Add garlic and jalapeño; cook for 1 minute until fragrant.
6. Stir in cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 30 seconds to toast the spices.
7. Return lamb to the pot. Add diced tomatoes (with juices) and beef broth. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 45 minutes.
9. Uncover and stir in red lentils. Increase heat to medium-low; simmer uncovered for 20-25 minutes until lentils are tender and chili thickens. Stir occasionally to prevent sticking.
10. Serve hot with your favorite toppings like sour cream, cilantro, or diced avocado.

Pair this chili with crusty bread for sopping up the savory broth. The lamb stays tender, and the lentils break down into a creamy texture. For extra heat, drizzle with hot sauce at the table.

White Chicken Stew Chili

Unexpectedly creamy but still light, this white chicken stew chili is a weeknight hero. It’s packed with tender chicken, hearty white beans, and a warm, mildly spicy broth. One pot and under an hour is all you need.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) mild diced green chiles
• 4 cups low-sodium chicken broth
• 4 oz cream cheese, softened and cut into cubes

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chicken pieces in a single layer and sear until browned on all sides, about 5 minutes total. (Tip: don’t overcrowd – work in batches if needed.)
3. Remove chicken with a slotted spoon and set aside.
4. Reduce heat to medium. Add diced onion and cook until softened, about 4 minutes.
5. Stir in minced garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
6. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
7. Add the drained white beans, diced green chiles, and the browned chicken back into the pot.
8. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until chicken is cooked through and flavors meld. (Tip: simmering longer deepens the taste – up to 30 mins if you have time.)
9. Remove pot from heat. Stir in the cream cheese cubes until fully melted and the broth is creamy. (Tip: room-temperature cream cheese blends more smoothly – set it out 20 minutes ahead.)
10. Taste and adjust salt and pepper if needed. Serve hot.

Not too heavy but deeply satisfying, the broth is velvety with a hint of green chile heat. Serve with crushed tortilla chips and a dollop of sour cream for crunch and coolness.

Texas-Style Venison Chili

Zipping up a bowl of Texas-style venison chili means deep, smoky heat from ancho chiles and tender chunks of venison — no beans, just bold flavor. This one-pot wonder is perfect for game day or a chilly evening.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the Chili

• 3 dried ancho chiles, stems and seeds removed
• 3 pounds venison stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil, divided
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 can (6 ounces) tomato paste
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving (optional)

• Chopped fresh cilantro
• Diced white onion
• Lime wedges

Instructions

1. Toast the dried ancho chiles in a dry skillet over medium heat until fragrant, about 2 minutes per side.
2. Place toasted chiles in a bowl, cover with hot water, and soak until softened, about 20 minutes.
3. Meanwhile, season venison cubes with salt and pepper.
4. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
5. Working in batches, sear venison on all sides until browned, about 4 minutes per batch. Transfer to a plate.
6. Reduce heat to medium and add remaining 1 tablespoon oil.
7. Sauté onion until translucent, about 5 minutes.
8. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
9. Stir in tomato paste and cook 2 minutes, stirring constantly.
10. Puree the soaked chiles with 1 cup of the soaking liquid in a blender until smooth.
11. Return venison to the pot along with the chile puree, beef broth, and any accumulated juices.
12. Bring to a boil, then reduce heat to low, cover, and simmer until venison is fork-tender, about 2 hours.
13. Taste and adjust salt if needed. If chili is too thin, uncover and simmer another 15 minutes to thicken.
14. Serve with cilantro, diced onion, and lime wedges if desired.

Perfect when served with a side of cornbread or over rice. The chili is thick, rich, and packs a punch from the anchos — every spoonful is pure comfort.

Thai-Inspired Coconut Curry Chili

Craving something bold? This Thai-inspired coconut curry chili swaps tomato base for creamy coconut and red curry paste. It's a cozy bowl with a spicy, tangy kick.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lbs beef stew meat
• a splash of vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 3 tbsp red curry paste
• 2 cans (13.5 oz each) coconut milk
• 1 cup beef broth
• 2 tbsp fish sauce
• 2 tsp brown sugar
• 2 tbsp lime juice
• 1 red bell pepper, chopped
• 1 cup frozen peas
• salt to taste
• cilantro and lime wedges for serving

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Sear the beef stew meat in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
2. In the same pot, add onion, garlic, and ginger. Cook until softened, about 3 minutes.
3. Stir in red curry paste and cook for 1 minute until fragrant. (Tip: Toasting the curry paste in oil deepens its flavor.)
4. Pour in coconut milk and beef broth, scraping up any browned bits from the bottom. (Tip: Use full-fat coconut milk for a richer texture.)
5. Return the beef to the pot. Add fish sauce, brown sugar, and lime juice. Bring to a boil, then reduce heat to low and simmer for 1 hour, uncovered, until beef is tender.
6. Add red bell pepper and frozen peas. Cook for another 10 minutes.
7. Taste and adjust salt if needed. Serve with cilantro and lime wedges. (Tip: Let the chili rest for 5 minutes before serving to let flavors meld.)

Zesty lime and creamy coconut make every spoonful irresistible. Serve over jasmine rice or with crusty bread to soak up the broth. It's even better the next day as the flavors deepen.

Smoky Turkey and Black Bean Chili

Hearty and bold, this chili uses turkey stew meat for a leaner take on classic beef chili. Smoked paprika and fire-roasted tomatoes bring deep, charred flavor. Black beans add creaminess and fiber.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 2 lbs turkey stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons smoked paprika
• 1 teaspoon ground cumin
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the turkey stew meat in a single layer (work in batches if needed). Sear until browned on all sides, about 5 minutes. Tip: Don't crowd the pan or the meat will steam instead of brown.
3. Remove turkey and set aside. In the same pot, add the diced onion. Cook until softened, 3-4 minutes, scraping up any browned bits.
4. Add minced garlic, smoked paprika, and cumin. Stir constantly for 30 seconds until fragrant. Tip: Smoked paprika burns easily; keep heat medium and don't walk away.
5. Return turkey to the pot. Pour in the fire-roasted tomatoes and chicken broth. Add salt and black pepper. Stir to combine.
6. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until the turkey is tender. Tip: For a thicker chili, uncover for the last 10 minutes.
7. Stir in the drained black beans. Cook for another 5 minutes, until heated through. Taste and adjust seasoning if needed.

Make it a meal with a dollop of sour cream and fresh cilantro. The texture is thick but not gloopy, with tender chunks of turkey in every spoonful. It freezes beautifully for quick weeknight dinners.

Low-Carb Keto Beef Chili

Using beef stew meat, this chili packs a protein punch without the carbs. Bell peppers and cauliflower step in for beans, while keto-friendly spices keep it warm and bold.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Chili

• a couple of tablespoons of olive oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• about 2 cups cauliflower florets, roughly chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups beef broth
• a good dollop of tomato paste (2 tbsp)
• a heaping tablespoon of chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• half a teaspoon of cayenne pepper (optional but recommended)
• salt and black pepper to your liking

Instructions

1. Heat olive oil in a large Dutch oven over medium-high. Add beef in batches to avoid overcrowding; sear until deeply browned on all sides, about 4-5 minutes per batch. Tip: Brown in batches to get a good crust, not steam.
2. Remove beef to a plate. Reduce heat to medium. Add onion and cook, scraping up any brown bits, for 3 minutes until translucent. Add garlic and cook 1 minute until fragrant.
3. Stir in bell pepper and cauliflower. Cook 2 minutes, letting them soften slightly. Tip: Cauliflower soaks up flavor like a sponge, so don't shy away from char.
4. Return beef to the pot. Add diced tomatoes with their juices, beef broth, tomato paste, chili powder, cumin, paprika, cayenne, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce to low. Cover partially and simmer for 1 hour 30 minutes, stirring occasionally. Tip: Simmer low and slow – cutting heat short leaves beef tough.
6. Taste and adjust seasonings with salt and pepper. Tip: Chili tastes even better the next day, so make ahead if possible.

Not your average chili, this keto version delivers deep beefy flavor with a subtle sweetness from bell peppers and cauliflower. Serve it topped with shredded cheese and avocado for extra healthy fats, or spoon it over a bed of zoodles for a heartier meal.

Wild Mushroom and Beef Chili

Mushroom and beef chili is a hearty twist on the classic. The earthy wild mushrooms and dark beer deepen the flavor. This one-pot meal is perfect for chilly nights.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 8 oz mixed wild mushrooms (such as cremini, shiitake, oyster), sliced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 cup dark beer (like a stout or porter)
• 2 cups beef broth
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 4 minutes per batch. Transfer to a plate.
3. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Scrape up any browned bits from the bottom.
4. Add the minced garlic and cook until fragrant, about 30 seconds.
5. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
6. Add the sliced wild mushrooms and dried thyme. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 6-8 minutes.
7. Pour in the dark beer and bring to a simmer, scraping up any stuck-on bits. Let it reduce slightly, about 2 minutes.
8. Return the seared beef and any juices to the pot. Add the beef broth and bring to a boil.
9. Reduce heat to low, cover, and simmer gently for 1 hour to 1 hour 15 minutes, until the beef is fork-tender. Stir occasionally. (Tip: For deeper flavor, leave the lid slightly ajar during the last 20 minutes to thicken the chili.)
10. Taste and adjust seasoning with salt and pepper. If the chili is too thin, simmer uncovered for an extra 10 minutes. (Tip: Let it rest off the heat for 5 minutes before serving—the flavors meld beautifully.)
11. Ladle into bowls and serve with your favorite toppings like sour cream or shredded cheese. (Tip: This chili freezes well—cool completely and store in airtight containers for up to 3 months.)

Chili tastes even better the next day as the flavors deepen. The mushrooms add an earthy richness that pairs perfectly with the dark beer and tender beef. Serve with crusty bread or over rice for a filling meal.

Sweet Potato and Beef Chili

Hunker down with this Sweet Potato and Beef Chili, where tender beef meets sweet potatoes and a smoky chipotle kick. A touch of cinnamon adds warmth.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Meat

• 2 lbs beef stew meat, cut into 1-inch cubes

Aromatics and Spices

• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1-2 chipotle peppers in adobo, minced (with sauce to taste)
• 1 tsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Canned Goods

• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 3 cups beef broth

Produce

• 2 medium sweet potatoes, peeled and cubed (about 1 inch)
• 2 tbsp olive oil

For Serving (optional)

• sour cream
• fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, without crowding, until deeply seared on all sides. Transfer browned beef to a plate. Tip: Resist stirring too much—let the meat develop a crust for maximum flavor.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil and the diced onion. Sauté until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
3. Add the minced garlic, tomato paste, chipotle peppers, cinnamon, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant. Tip: Start with one chipotle pepper; you can always add more heat later.
4. Pour in the beef broth and diced tomatoes, scraping the bottom to deglaze. Return the beef and any accumulated juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: A gentle simmer keeps the beef tender—no rapid boiling.
5. Add the cubed sweet potatoes to the pot, stir, and re-cover. Continue simmering for another 30–45 minutes, or until the sweet potatoes are fork-tender and the beef is very tender. If the chili seems too thick, add a splash of water or broth.
6. Taste and adjust seasoning with salt or extra chipotle if desired. Tip: For a deeper flavor, let the chili sit off the heat, covered, for 15 minutes before serving.

Bowl this chili up with a dollop of sour cream and a sprinkle of fresh cilantro. The sweetness of the potatoes balances the smoky heat, making every spoonful satisfying. It's even better the next day.

Conclusion

A big thanks for checking out these 10 stew meat chili recipes! They’re perfect for cozy nights and packed with flavor. I’d love to hear which one you try first—drop a comment below and save this roundup to your Pinterest board. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.