Ingredients
- 3 pounds cubed beef stew meat
- 2 (15 ounce) cans light red kidney beans, rinsed and drained
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15.25 ounce) can corn, undrained
- 1 cup water
- ½ cup shredded Cheddar cheese
- ¼ cup semisweet chocolate, chopped
- ¼ cup chili powder
- 3 tablespoons ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground thyme
Why This Dish Is Worth Trying
Perfect for cozy nights when you want something hearty and full of flavor. The slow cooking makes the beef tender and allows the spices to blend beautifully. It’s comforting, filling, and great for sharing with family or friends.
Quick Kitchen Tips
- Brown the beef well before slow cooking to add extra depth of flavor.
- Use low heat and cook for several hours to ensure the meat becomes tender.
- Stir occasionally to prevent sticking and to mix the ingredients evenly.
- Use low heat and cook for several hours to ensure the meat becomes tender.
- Stir occasionally to prevent sticking and to mix the ingredients evenly.
Directions
Tos the beef, kidney beans, corn, and all the seasonings—including chili powder, cumin, brown sugar, garlic powder, salt, pepper, and thyme—into your slow cooker. Add the water along with the Cheddar cheese and a bit of chocolate for that rich flavor. Give everything a good stir to combine. Cover the slow cooker and let it cook on low for about 6 to 8 hours, or until the beef is tender and cooked through. Before serving, taste and adjust the seasoning if needed. Enjoy a warm, comforting bowl straight from the pot!
How To Serve It Best
Serve with warm crusty bread or over a bed of steamed rice. A dollop of sour cream and some chopped fresh cilantro on top can add a nice creamy and fresh contrast. It also pairs well with a simple green salad.
Storage Guide
Let the stew cool completely before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
