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Easy Crock Pot Steak Chili Recipes

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
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.