Stew Meat Chili

What can I make with stew meat besides beef stew? Stew Meat chili! I bought a whole bunch of stew meat and wanted to make something different. I was thinking maybe a stir-fry or something but realized stew meat is not the best choice for that since that requires quick and hot cooking and stew meat is meant to be cooked low and slow. This recipe sounded good and easy so I gave it a try. I made a few changes but it came out DELICIOUS!

– Seasonings can be adjusted to your taste. I didn’t measure mine out so I guesstimated the amounts.
– You can use a crock pot but I didn’t have one so I opted for a stock pot on the stove.
– If you like thicker chili cut back on the amount of liquid you use.
– I served the chili over Basmati rice and topped it with my favorite cheese!


  • 1 lb Stew Meat
  • Cornstarch (just enough to lightly coat the meat)
  • 1 15oz can diced tomatoes with green chilies (or whatever kind you have)
  • 1 15oz can pinto beans with the liquid
  • 1/4 cup Chicken Stock
  • 1 medium onion, chopped
  • 1/2 tsp Garlic Powder
  • 1/8 tsp Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Cumin
  • 1 tbsp Chili Powder
  • Salt to taste
  1. Cut the stew meat in half if the chunks are big.
  2. Coat the stew meat in cornstarch.
  3. In a skillet over medium-high heat, brown the meat on all sides.
  4. Place browned meat, tomatoes, pinto beans with the liquid, onion, chicken stock and seasoning into a stock pot.
  5. Heat to a low simmer, cover and cook for 3-5hrs.



Adapted from