Go Back
–+ servings
slow cooker beef stew with cornbread, cheese, onion, and sour cream

Crock Pot Steak Chili

5 from 2 votes
This slow cooker steak chili is a hearty and flavorful dish that combines the rich taste of beef steak with a savory and spicy chili base. If you like a chunky chili, this hearty steak chili is for you. It has bite-sized pieces of tender steak and chunky crushed tomatoes for robust flavor and texture in every bite. Better yet, it's chock full of protein and fiber to keep you plenty full.
PRINT RECIPE PIN RECIPE
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 6 servings
Author: Molly Thompson

INGREDIENTS

  • 2 lbs beef stew meat or chuck steak cut into 2-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 Tablespoons olive oil or avocado oil divided
  • 1 large yellow onion finely diced
  • 5 cloves garlic minced
  • 2 Tablespoons brown sugar or maple syrup
  • 1 Tablespoon cumin
  • 1 Tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 cup chili powder
  • 1 (5.5-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans tomato sauce
  • 1 cup beef broth or beef stock
  • 1 (14-ounce) can kidney beans, drained and rinsed (Note 1)

Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Jalapeno peppers
  • Cornbread
  • Tortilla chips
  • Green onions

INSTRUCTIONS

  • Pat the steak dry and season it generously with salt and pepper. Heat 1 Tablespoon of oil in a large dutch oven or skillet over medium-high heat. Working in two to three batches, sear the steak for 1-2 minutes on two sides, adding more oil as needed. Remove the beef chunks after each batch and transfer to the slow cooker.
  • Turn the heat down to medium and add the remaining Tablespoon of oil. Add the onion and cook to soften, 4-5 minutes, Stir in the minced garlic and cook for another minute, until fragrant. Scrape any brown bits (fond) from the bottom of the pan.
  • Add the brown sugar, spices, and tomato paste and stir to toast the spices until fragrant. Stir in the crushed tomatoes and tomato sauce and simmer for 3-5 minutes.
  • Carefully pour the tomato mixture into the slow cooker over the steak. Add the beans and stir in the beef broth, gently nudging the bits of steak to make sure they're surrounded by sauce. Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours.
  • Taste the chili and season with more salt to taste. Serve with sour cream, tortilla chips, cornbread, green onions, and/or cheddar cheese.

Notes

Note 1. Beans. Swap kidney beans, for chili beans, black beans or pinto beans if desired.
*Nutrition information doe not include toppings.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 41.9g | Protein: 43g | Fat: 13.3g | Cholesterol: 99.7mg | Sodium: 1167mg | Fiber: 11.3g | Sugar: 21g | Vitamin A: 187.6IU | Vitamin C: 35.3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!