Hearty Crock Pot Chili Stew

  • Servings : 9
  • Prep Time : 0m
  • Cook Time : 9m
  • Ready In : 0m
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Brown ground beef in a large pan, then add to crock pot, set on high.
Add: Tomato Puree, Beef Broth, Pureed Carrots (or pumpkin), 2 Tbsp Chili powder, 1 tsp Garlic Powder, and 1 Tbsp Cumin to crock pot and stir.
Add 1 Tbsp Olive oil to the same pan you browned the beef in, and saute on medium high the: Onion, Minced Garlic, Mushrooms, and Zucchini Squash.
Saute until veggies have softened.
Add all of the sauteed veggies to the crock pot.
In the same saute pan, add 1 Tbsp Olive Oil and 1 Tbsp Chili powder, and mix together.
Add beef stew meat to the pan, and coat meat with the chili- oil mixture in pan.
Brown the Beef Stew Meat on all sides.
Add Stew Meat to the crock pot.
Cover and cook on high for 2 hours, then put on low for 2 to 5 hours. (or can cook on low for 5-8 hours)


  • 1 Lb Ground Beef
  • 1 Lb Beef Stew Meat, Cubed
  • 1 28 ounce can Tomato Puree, or Sauce ( make sure tomatoes are only ingredient)
  • 2 Cups Organic Beef Broth
  • 1/2 Cup Pureed Carrots (I puree mine in processor) or can use 1/2 cup Pumpkin Puree instead for thickening.
  • 2 cups Mushrooms, Sliced
  • 1 Medium Zucchini, Chopped
  • 1 Medium Onion, Minced * optional, can omit
  • 6 to 8 cloves Garlic, Minced
  • 2 Tbsp Olive Oil, 3 Tbsp Chili Powder, 1 Tbsp Cumin, 1 Tsp Garlic Powder


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Recipe Comments

Comments (4)

  1. posted by Gr8Food on June 16, 2013

    not great, thin weak sauce, too chili tasting

  2. posted by DMC on June 29, 2013

    I liked this recipe! I used a little bit more pumpkin puree to thicken it further.
    I’m making this again this weekend and using cubed pork instead of stew meat.

  3. posted by Kikih64 on October 10, 2013

    Needs to be thicker and about spicier. Will try again with some tweaks.

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