Easy Crock Pot Steak Chili Recipes

There’s chili, and then there’s steak chili that basically melts when it hits your spoon. This is the slow-cooker kind, so you toss everything in before lunch, let it do its cozy simmer thing all afternoon, and by dinner you’ve got thick, beefy comfort with little pops of spice and a deep, smoky backbone. It’s hearty without being fussy, and the leftovers are heroic.

My husband calls this his “game day reward” chili and makes a big show of taste-testing it with tortilla chips like he’s a judge on some food competition. The kids pile on shredded cheddar until it’s basically a cheese hat, and nobody complains when I ladle it over rice the next day for lazy Monday bowls. Honestly, it’s become the recipe I pull out when I want the house to smell like I did something impressive… while I actually took a nap.

How to Make It

You’ll want about 2 pounds of beef chuck or stew meat, cut into 1-inch cubes. Pat it dry, salt and pepper it like you mean it, and brown it in a hot skillet with a splash of oil. I know, I know—browning feels extra, but it gives you that deep chili shop flavor. Toss the browned steak into the slow cooker.

In the same pan, soften a diced onion with 3–4 minced garlic cloves, then sprinkle in 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and a little oregano. Stir in a spoonful of tomato paste and let it go until it smells toasty and your neighbor wonders what you’re making. Scrape all that into the slow cooker, deglazing the pan with a splash of beef broth or beer so you don’t lose any flavor bits.

Now dump and go: one 28-ounce can crushed tomatoes, two 15-ounce cans beans (rinsed—kidney and black are my go-tos), 1 cup beef broth or beer, 1–2 chopped chipotles in adobo plus a spoonful of the sauce for smoky heat, and a teaspoon of cocoa powder (or a square of dark chocolate because life is short). If you like a touch of roundness, add a teaspoon of brown sugar. Lid on, then cook on Low 7–8 hours or High 3–4 hours, until the steak is buttery-tender.

Right at the end, squeeze in half a lime or a teaspoon of apple cider vinegar to wake everything up. If you want it thicker, stir 1 tablespoon masa harina into a splash of water, then swirl it in and let it bubble for 10 minutes. Taste, add salt, and try not to eat it straight from the crock. Or do. I’m not the boss of you.

✔Ingredient Notes

– Chuck steak/stew meat: Marbled and forgiving—it becomes fall-apart tender. Sirloin works in a pinch but cooks faster.
– Chipotles in adobo: Smoky heat magic. Start with one, add more if you like a kick. The adobo sauce alone is flavor gold.
– Chili powder + cumin: The backbone. Bloom them in oil so they don’t taste raw or dusty.
– Crushed tomatoes: Thickens as it cooks; fire-roasted diced tomatoes add a little roasty vibe if you have them.
– Beans: Kidney and black are classic; pinto is dreamy. Hate beans? Skip ’em—no one will riot.
– Beef broth or beer: Beer = extra depth; broth keeps it classic. If using beer, avoid super hoppy IPAs (bitter!).
– Cocoa powder/dark chocolate: Not sweet—just deepens the savory notes. One teaspoon cocoa or one square chocolate.
– Masa harina: Corny, authentic thickener. Cornmeal works, but needs more time to soften. Cornstarch if you’re desperate.
– Lime or vinegar: Acid at the end = boom. Don’t skip. It makes everything pop.
– Brown sugar: Tiny pinch to balance acidity. Optional but lovely.

✔Recipe Steps

1. Pat steak dry, season well with salt and pepper, and brown in hot oil in batches; transfer to slow cooker.
2. Sauté onion and garlic in the same pan; stir in chili powder, cumin, smoked paprika, oregano, and tomato paste to bloom.
3. Deglaze the pan with a splash of broth/beer and scrape everything into the slow cooker.
4. Add crushed tomatoes, beans, remaining broth/beer, chopped chipotles with sauce, cocoa, and brown sugar; stir.
5. Cook on Low 7–8 hours (or High 3–4) until steak is fork-tender.
6. Stir in lime juice/vinegar; thicken with a masa slurry if desired, then taste and adjust salt before serving.

What to Serve It With

– Warm cornbread or buttered toast soldiers
– Steamed rice or roasted sweet potatoes
– Shredded cheddar, sour cream, scallions, cilantro, jalapeños
– Tortilla chips for scooping, obviously
– Hot sauce lineup for the spice fiends

✔Tips & Mistakes

– Brown the meat. I promise those 8 minutes matter.
– Watch the heat: chipotles sneak up on you—add, taste, repeat.
– Too thick? Splash in broth. Too thin? Stir in masa and simmer.
– Salt at the end. Slow cookers can mute flavors; finish strong.
– Don’t use a super hoppy beer unless you love bitter chili.
– Let it rest 10 minutes before serving; it thickens and settles.

✔Storage Tips

Fridge it in airtight containers up to 4 days. It gets even better on day two—like chili has a glow-up overnight. Freezes like a champ for 3 months; thaw in the fridge and reheat gently on the stove or microwave. And if you eat it cold straight from the container at midnight? Honestly, been there. Still great for breakfast with a fried egg on top. Zero judgment.

✔Variations and Substitutions

– Texas-ish, no beans: Skip them and add an extra 1/2 pound steak and a little more broth.
– Ground beef or turkey: Works fine—brown well and shorten cook time to avoid mushy meat.
– Sweet potato + corn: Chunk a sweet potato and toss in a cup of corn for a cozy, slightly sweet vibe.
– Beer vs. broth: Use lager or amber for depth; stick to broth if you’re gluten-free.
– Smoky or mild: More chipotle for smoke; swap with mild diced green chiles for gentler heat.
– Cocoa vs. espresso: No cocoa? Use 1/2 teaspoon instant espresso for backbone.
– Tiny sweet: Honey ↔ brown sugar, same amount, just to balance acidity.
– Umami boost: A splash of Worcestershire, or tamari ↔ soy sauce if you want extra savoriness.

Frequently Asked Questions

Easy Crock Pot Steak Chili Recipes

Hearty, rich, and hands-off, this slow cooker steak chili uses tender cubed chuck steak, beans, and bold spices for a classic bowl of comfort. Perfect for weeknights or game day with all your favorite toppings.

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Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound boneless beef chuck steak, cut into 1 inch cubes trim excess fat
• ▢ 1 tablespoon olive oil
• ▢ 1.5 cup yellow onion, diced
• ▢ 2 teaspoon garlic, minced
• ▢ 1 cup red bell pepper, diced
• ▢ 0.25 cup jalapeño, seeded and minced adjust to heat preference
• ▢ 30 ounce kidney beans, drained and rinsed about two 15 ounce cans
• ▢ 28 ounce crushed tomatoes
• ▢ 8 ounce tomato sauce
• ▢ 1.5 cup beef broth low sodium
• ▢ 2.5 tablespoon chili powder
• ▢ 2 teaspoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1.25 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper
• ▢ 0.5 teaspoon unsweetened cocoa powder optional, enhances depth
• ▢ 1 tablespoon chipotle in adobo, minced optional, for smoky heat
• ▢ 1 teaspoon brown sugar optional, balances acidity
• ▢ 1 tablespoon lime juice fresh, added at the end

Instructions

Preparation Steps

• Pat steak dry and season lightly with some of the salt and pepper. Heat olive oil in a large skillet over medium high heat and sear steak in batches until well browned, about 2 to 3 minutes per side. Transfer browned steak to the slow cooker.
• In the same skillet, add onion, bell pepper, jalapeño, and garlic. Cook, stirring, until softened and fragrant, about 3 to 4 minutes. Pour in 0.5 cup beef broth to deglaze, scraping up browned bits, then transfer mixture to the slow cooker.
• Add remaining beef broth, crushed tomatoes, tomato sauce, kidney beans, chili powder, cumin, smoked paprika, oregano, cocoa powder, chipotle, brown sugar, and the remaining salt and pepper to the slow cooker. Stir well to combine.
• Cover and cook on Low for 8 hours or on High for 4 hours, until the steak is fork tender and flavors have melded.
• Taste and adjust seasoning. If too thick, add a splash of broth; if too thin, cook uncovered on High for 20 to 30 minutes to reduce.
• Stir in lime juice just before serving. Ladle into bowls and top as desired (cheddar, sour cream, green onions, cilantro).

Notes

For extra body, add 2 tablespoons tomato paste with the spices. You can substitute pinto beans for kidney beans, or use a mix. Leftovers keep well refrigerated up to 4 days or freeze up to 3 months.