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Makes: 10 servings
Cook: 4 to 5 hours (High)
  • 2 pounds beef stew meat, cut into small pieces

  • 2 (14.5-ounce) cans diced tomatoes with zesty green chiles, drained, Del Monte®

  • 1 (15-ounce) can pinto beans, rinsed and drained, Bush’s®

  • 1 (15-ounce) can cannellini beans, rinsed and drained, Progresso®

  • 1 (15-ounce) can dark red kidney beans, rinsed and drained, Bush’s®

  • 1 (12-ounce) bottle ale-style beer

  • 1 medium onion, diced

  • 1 (6-ounce) can tomato paste, Hunt’s®

  • 2 (1.25-ounce) packets hot chili seasoning mix, McCormick®

  • 2 jalapeño chile peppers, diced*

  • Red pepper flakes, McCormick®

  • Sliced jalapeño chile peppers* (optional)


  1. In a 5-quart slow cooker, stir together beef stew meat, tomatoes, pinto beans, cannellini beans, kidney beans, beer, onion, tomato paste, chili seasoning mix, diced jalapeño chile peppers, and 2 teaspoons of the red pepper flakes until combined.

  2. Cover and cook on high-heat setting for 4 to 5 hours. Spoon into soup bowls. If desired, top with red pepper flakes and sliced jalapeños.

*NOTE: Jalapeños can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.