Description
This Easy Crockpot Steak Chili recipe is a hearty and flavorful dish perfect for a cozy meal. Combining tender beef stew meat with a robust blend of spices, tomatoes, beans, and aromatics, it simmers slowly to develop deep, rich flavors. Served with classic toppings like sour cream, shredded cheddar cheese, and tortilla chips, it’s a comforting, protein-packed chili ideal for family dinners or game-day gatherings.
Ingredients
Scale
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
Tomatoes and Beans
- 14 oz kidney beans (drained and rinsed)
- 28 oz crushed tomatoes (preferably San Marzano)
- 30 oz tomato sauce
- 5.5 oz tomato paste
Aromatics and Vegetables
- 1 large yellow onion (diced into 1/2-inch pieces)
- 5 garlic cloves (minced)
- jalapeño peppers (sliced, to taste)
Toppings and Sides
- green onions (chopped, for garnish)
- sour cream
- tortilla chips
- cornbread
- shredded cheddar cheese (optional but recommended for richness)
Instructions
- Prepare the meat: Pat the beef stew meat dry with paper towels to promote better browning. Season it evenly with the black pepper and kosher salt.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef chunks in batches to avoid overcrowding and sear until browned on all sides, about 3-4 minutes per batch. This step adds depth of flavor and locks in juices.
- Combine ingredients in crockpot: Transfer the seared beef into the crockpot. Add the diced onion, minced garlic, kidney beans, crushed tomatoes, tomato sauce, tomato paste, beef broth, and jalapeño peppers.
- Add spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, and brown sugar over the mixture. Stir gently to combine all ingredients well.
- Cook low and slow: Cover the crockpot with its lid and cook on low for 3 hours. This slow cooking allows the flavors to meld and the beef to become tender.
- Final seasoning and adjustments: After cooking, taste the chili and adjust salt, pepper, or chili powder if needed. Stir well.
- Serve and garnish: Ladle the chili into bowls and top with chopped green onions, sour cream, shredded cheddar cheese, and tortilla chips. Serve with warm cornbread on the side for a complete meal.
Notes
- For more heat, add extra jalapeño slices or a pinch of cayenne pepper.
- You can substitute beef stew meat with chuck roast cut into chunks for a similar texture.
- Use fresh ground cumin and smoked paprika for the best flavor impact.
- Brown sugar balances the acidity of the tomatoes; you can reduce it if you prefer a less sweet chili.
- To make it gluten-free, ensure all canned products and spices are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
