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
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
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.
