If you’re craving a hearty, flavorful meal that practically makes itself while you relax, this Easy Crockpot Steak Chili Recipe is your new best friend. Combining tender chunks of seared steak with a vibrant blend of spices, tomatoes, and beans, this chili is the perfect balance of smoky, savory, and slightly sweet. It’s incredibly satisfying on a chilly evening and so effortless to prepare, making it one of those go-to dishes you’ll want to make again and again. Trust me, once you try this recipe, it’ll hold a special spot in your dinner rotation.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each bring their own magic to the pot. From aromatic spices to tender beef and rich tomato bases, every item has a role in creating the deep, comforting flavors that define this chili.
- Black pepper (1 tsp): Adds a subtle heat that enhances all other flavors without overpowering them.
- Kosher salt (2 tsp): Essential for seasoning meat and balancing the acidity of tomatoes perfectly.
- Beef stew meat, 2 lb (cut into 1-inch chunks): The star protein that becomes tender and juicy after slow cooking.
- Olive oil, 2 tbsp: Used for searing the beef, which locks in flavor and creates a rich base.
- Kidney beans, 14 oz (drained and rinsed): Adds creaminess and body, plus a mild, earthy flavor.
- Dried oregano (1 tsp): Brings a herby brightness that pairs beautifully with the smoky spices.
- Ground cumin, 1 tbsp: Freshly ground if possible, this warm spice gives chili its signature earthy undertone.
- Smoked paprika, 1 tbsp: Infuses a gentle smokiness that elevates the hearty meat and tomato flavors.
- Brown sugar, 2 tbsp: Balances acidity and adds a touch of natural sweetness for depth.
- Crushed tomatoes, 28 oz: Look for San Marzano for a rich, tangy taste that simmers into a thick, luscious sauce.
- Beef broth, 1 cup: Creates a savory, flavorful base to keep the chili moist and perfectly saucy.
- Large yellow onion, 1 (diced into 1/2-inch pieces): Adds natural sweetness and texture that meld into the chili as it cooks.
- Tomato sauce, 30 oz: Helps build a thick, velvety consistency and deep tomato essence.
- Garlic cloves, 5 (minced): Infuses aromatic flavor that’s essential in any chili worth its salt.
- Tomato paste, 5.5 oz: Packs concentrated tomato flavor for richness and body.
- Chili powder, 1/4 cup: The spice blend that defines chili and ties all ingredients together.
- Jalapeño peppers (sliced): Optional, but adds a fresh, spicy kick that livens up the dish.
- Green onions (chopped): For topping, adding a crisp, bright finish.
- Sour cream: Creamy and cooling, perfect for balancing chili’s heat.
- Tortilla chips: Great for scooping or adding a crunchy contrast.
- Cornbread: The classic warm, buttery side that completes the chili experience.
- Shredded cheddar cheese (optional but recommended): Adds richness and melty goodness when sprinkled on top.
How to Make Easy Crockpot Steak Chili Recipe
Step 1: Prep and Sear the Steak
Start by seasoning your beef stew meat generously with the black pepper and kosher salt. Heat the olive oil in a skillet over medium-high heat and sear the steak chunks until they develop a beautiful brown crust on all sides. This step is crucial because it locks in the flavors and adds depth to your chili. Don’t rush it—this caramelization will make a huge difference in taste.
Step 2: Combine Ingredients in the Crockpot
Once your beef is nicely seared, transfer it to the crockpot. Add the drained kidney beans, diced onion, minced garlic, crushed tomatoes, tomato sauce, tomato paste, and beef broth. Sprinkle the chili powder, cumin, smoked paprika, oregano, and brown sugar over everything. Stir gently to mix all the ingredients together evenly, setting the stage for a harmonious flavor development.
Step 3: Slow Cook Low and Slow
Set your crockpot on low and let the chili cook for about 3 hours. This slow cooking process is what makes the steak melt tender while allowing the spices to fully infuse and meld with the tomato base. Resist the temptation to lift the lid too often as it lets out heat and slows the cooking.
Step 4: Add Final Touches
About 10 to 15 minutes before serving, stir in sliced jalapeño peppers if you want some extra heat. Check seasoning, adjusting salt or chili powder if needed. This is when everything comes together perfectly, with the stew-like chili thickened, rich, and bursting with bold flavor.
How to Serve Easy Crockpot Steak Chili Recipe
Garnishes
Toppings make the chili experience personal and fun—think chopped green onions, a dollop of sour cream for cooling contrast, and a generous sprinkle of shredded cheddar cheese. The contrast in texture and temperature adds another layer of enjoyment to every bite.
Side Dishes
Nothing complements steak chili quite like warm cornbread. Its sweet, buttery crumb balances the spicy, robust chili beautifully. For extra crunch, serve with crispy tortilla chips which are perfect for scooping up hearty spoonfuls of chili.
Creative Ways to Present
For a fun twist, serve this chili over baked potatoes or even inside hollowed-out bell peppers. You can also offer a chili bar with various toppings like avocado, jalapeños, lime wedges, and chopped cilantro to encourage guests to customize their bowls. The versatility of this Easy Crockpot Steak Chili Recipe means it’s always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
This chili tastes even better the next day after the flavors have married overnight. Store leftovers in an airtight container in the fridge for up to 4 days. Make sure it’s fully cooled before sealing to keep it fresh and flavorful.
Freezing
If you want to stash some chili for later, this recipe freezes remarkably well. Portion it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat your leftover Easy Crockpot Steak Chili Recipe gently on the stovetop over medium heat, stirring occasionally to warm it evenly. You can also microwave it in short bursts, stirring in between, to avoid hot spots. Add a splash of beef broth or water if it’s too thick after storage.
FAQs
Can I use other types of beef instead of stew meat?
Absolutely! Chuck roast cut into chunks works wonderfully well too, as it becomes tender and flavorful with slow cooking. Avoid leaner cuts since they may dry out during the long cooking process.
Is this chili spicy? Can I adjust the heat?
This chili has a mild to moderate spice level, especially if you leave out the jalapeños. You can easily dial up or down the heat by adding more chili powder, jalapeños, or a pinch of cayenne pepper according to your taste.
Do I need to soak the kidney beans beforehand?
No soaking required here since the beans are canned and already softened. Just be sure to drain and rinse them well to reduce excess sodium and any canning residue.
Can I make this recipe on the stovetop instead of a crockpot?
Yes, you can simmer everything in a heavy pot or Dutch oven on low heat for 1.5 to 2 hours until the beef is tender and flavors meld. Just keep an eye on the liquid level, adding broth or water if it reduces too much.
What’s the best way to thicken the chili if it’s too watery?
If your chili seems thin, stir in a small spoonful of tomato paste or a cornstarch slurry (cornstarch mixed with cold water) and cook for an additional 10-15 minutes until thickened to your liking.
Final Thoughts
This Easy Crockpot Steak Chili Recipe is a total game-changer if you want comfort food that’s rich in flavor but effortless to prepare. The tender beef, robust tomato base, and harmonious spice blend come together in a way that feels like a warm hug in every spoonful. Give it a try—you’ll wonder how you ever lived without it in your weeknight dinner lineup!
Print
Easy Crockpot Steak Chili Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
This Easy Crockpot Steak Chili is a hearty and flavorful dish perfect for a cozy meal. Using tender beef stew meat and a blend of spices, slow-cooked to perfection in a crockpot, it combines rich tomato flavors with a smoky and slightly spicy kick. Serve it with classic toppings like sour cream, shredded cheddar cheese, green onions, jalapeños, and crunchy tortilla chips or cornbread for a satisfying comfort food experience.
Ingredients
Spices and Seasonings
- 1 tsp black pepper
- 2 tsp kosher salt
- 1 tsp dried oregano
- 1 tbsp ground cumin (freshly ground preferred)
- 1 tbsp smoked paprika
- 2 tbsp brown sugar
- 1/4 cup chili powder
Meat and Broth
- 2 lb beef stew meat (cut into 1-inch chunks)
- 2 tbsp olive oil (for searing)
- 1 cup beef broth
Tomato and Beans
- 28 oz crushed tomatoes (San Marzano recommended)
- 30 oz tomato sauce
- 5.5 oz tomato paste
- 14 oz kidney beans (drained and rinsed)
Vegetables and Aromatics
- 1 large yellow onion (diced into 1/2-inch pieces)
- 5 garlic cloves (minced)
Optional Toppings and Garnishes
- jalapeño peppers (sliced)
- green onions (chopped)
- sour cream
- tortilla chips
- cornbread
- shredded cheddar cheese (optional but recommended for richness)
Instructions
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Season the beef stew meat with black pepper and kosher salt, then brown the meat in batches until well-seared on all sides. This step locks in flavor and improves the chili’s depth.
- Prepare the Crockpot: Transfer the seared beef into the crockpot. Add the diced yellow onion, minced garlic, kidney beans, crushed tomatoes, tomato sauce, and tomato paste.
- Add Seasonings and Broth: Stir in the dried oregano, ground cumin, smoked paprika, brown sugar, chili powder, and beef broth. Mix everything well to evenly distribute the spices.
- Cook Low and Slow: Cover the crockpot and cook on low for 3 hours (180 minutes) until the beef is tender and the flavors meld together beautifully. Stir occasionally if possible.
- Adjust Seasoning and Serve: Taste the chili and add extra salt, pepper, or chili powder as needed. Serve hot, topped with sliced jalapeños, chopped green onions, a dollop of sour cream, shredded cheddar cheese, and alongside crispy tortilla chips and warm cornbread for the perfect meal.
Notes
- Searing the beef before slow cooking enhances flavor by caramelizing the meat’s surface.
- Use freshly ground cumin for the best aroma and taste.
- Adjust chili powder and jalapeños to control the heat level according to your preference.
- Leftover chili tastes even better the next day as flavors develop more fully.
- You can substitute kidney beans with black beans or pinto beans if desired.
- For a thicker chili, reduce the amount of beef broth slightly or remove the lid during the last 30 minutes of cooking to allow liquid to evaporate.
