Crockpot Steak Chili Recipe
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This Steak Chili Recipe is hearty, bold, and packed with flavor. Juicy chunks of seared steak simmered low and slow in a smoky, spiced tomato base with three types of beans, roasted green chiles, and just enough heat to keep you coming back for another spoonful. And did I mention it’s made in the slow cooker? Just one more reason to make it tonight. Trust me, it’ll take everything in you not to lick the pot clean!
WHY YOU’LL LOVE SLOW COOKER STEAK CHILI
- Smoky and spicy
- Just 20 minutes of prep
- Stick-to-your-ribs hearty
- Game day approved
Table of Contents
Steak Chili Recipe
Listen, if you think chili has to mean ground beef, think again. This is steak chili, and she is in her main character era.
Every bite is big, beefy, and beautifully seasoned. I’m talkin’ chunks of tender, fall-apart steak that melt into the spicy, smoky tomato base.
Don’t even get me started on the layers of flavor that come from sauteing the onions, peppers, and garlic first. But my secret weapon? Fire-roasted diced tomatoes.
So much smoky goodness in one tiny can!
This slow cooker steak chili will stick to your ribs and keep your toes warm all the way through winter. And you know what?
It’s one of 13 chili recipes on the site… because yes, I am a chili overachiever and proud of it.
INGREDIENT NOTES
- Beef Roast: Chuck or bottom round is ideal for slow cooking. Stew meat or sirloin also work great.
- Kidney, Black, and Chili Beans: Feel free to swap in pinto or navy beans. You can also skip the beans altogether and add more beef.
- Green Chiles: Use mild or medium based on your heat preference.
- Fire-Roasted Tomatoes: These add smoky depth. Regular diced tomatoes also work in a pinch.
- Stock vs. Broth: Always go with stock for deeper flavor.
VARIATIONS
Spice It Up: Add chipotle peppers in adobo or use spicy chili beans.
Veggie Boost: Toss in corn, zucchini, or chopped spinach toward the end of cook time.
Tex-Mex Style: Stir in masa harina at the end for a thicker, more authentic flavor.
No Beans: Go full-on carne with all meat! Just increase the amount of stock slightly.
Time Saver: Instead of measuring out all the spices, use a packet of chili seasoning.
SERVING SUGGESTIONS
- Topping Ideas: Add sour cream, shredded cheese, chunks of avocado, green onions, corn chips, and more.
- A Side of Bread: Nothing beats a skillet of Southern cornbread with a steaming bowl of steak chili. Try my jalapeño version for an extra kick!
- Extra Veggies: Balance the richness with a quick green salad, some steamed broccoli, or air fried green beans.
- Make It Heartier: Spoon everything over macaroni, rice, or a baked potato.
- Something Sweet: Hungry cowboy favorites include fried apples a la mode or a thick slice of chocolate cake.
STEAK CHILI SLOW COOKER FAQ
You’ll miss out on that depth of flavor that comes from searing and sauteing, but your crockpot steak chili will still be plenty tasty if you don’t have the extra time.
It adds deep, concentrated flavor and acts as a thickening agent as everything simmers.
Notice how there isn’t much liquid in this steak chili recipe to start… that’s by design!! The trapped steam creates plenty as everything cooks.
If it’s still too thin for your liking once cooked, you’ve got a few options. Remove the lid and let the chili simmer for 30 minutes before serving. Or, mash some of the beans to release their starch.
A little masa harina will thicken things right up, or simply add cornbread or corn chips to your bowl to soak up liquid as you eat!
I’ve tested more chilis than I can count, but this one’s a crowd-pleaser that never fails.
I’ve made it for holiday gatherings, game days, and yes, even summer road trips where a batch is devoured before the sun sets.
The key is searing that meat in batches to lock in flavor (hello Maillard reaction!), then layering in spice at the right moments.
This isn’t a dump-and-go crockpot steak chili. It’s a little extra effort that pays off in big, bold flavor.
DONNA’S PRO TIPS
- Use a Meat Thermometer: Steak is ready when it shreds or slices easily, about 195°F internal temp.
- Chop Veggies Evenly: Helps everything cook evenly and gives the chili a better texture.
- Make It Thicker: Remove the lid during the last 30 minutes if you like a thicker chili.
- Batch It: This steak chili recipe doubles well. Make a big batch and freeze in portions.
- Flavor Bomb Alert: Toss in a small square of dark chocolate or a splash of strong coffee near the end of cooking for rich, deep flavor.
TOOLS NEEDED
- Large Cast Iron or Heavy-Bottomed Skillet: A must for getting the proper sear on the steak.
- 5- to 6-Quart Slow Cooker: Plenty of room for all those hearty ingredients.
- Cutting Board & Sharp Knife: Trim and cube the steak, then chop up the onion and peppers.
- Mixing Bowls: Combine the seasonings first so they’re evenly distributed over the beef.
- Wooden Spoon or Spatula: Something sturdy for scraping the browned bits from the skillet and stirring steak chili in the slow cooker.
- Tongs: The easiest way to ensure all sides of the steak pieces have that delicious golden sear.
Enjoy!
With love, from our simple kitchen to yours.
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Crockpot Steak Chili Recipe
Ingredients
- 3 pounds beef chuck roast, cut into bite-sized pieces
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon fresh ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 2 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 jalapeños, seeded and minced
- 5 cloves garlic, minced (about 1 tablespoon plus 2 teaspoons)
- 1 cup beef stock, add more if you prefer a soupier chili
- 1 can 28 ounces fire-roasted diced tomatoes, undrained
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces chili beans, (do not drain)
- 2 cans 4 ounces each diced green chiles
- 2 tablespoons tomato paste
Toppings (Optional)
- Shredded cheddar cheese
- Sour cream
- Diced red onion
- Sliced jalapeños
- Avocado chunks
- Fresh cilantro or sliced green onions
Instructions
- Season the Steak: Add the steak to a large mixing bowl. In a small bowl, whisk together the chili powder, cumin, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Sprinkle about 2 tablespoons of the seasoning blend over the meat and toss to coat. Set the remaining seasoning aside.
- Sear the Meat: Heat 1 tablespoon of extra virgin olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Working in batches, sear the steak pieces on all sides until browned, about 1 to 2 minutes per side. Do not overcrowd the pan. This helps get that golden sear instead of steaming the meat. Transfer the browned steak to your slow cooker. Repeat with the remaining meat.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the same skillet. Sauté the onion, bell pepper, and jalapeños for 3 to 4 minutes, or until softened. Add the garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. Transfer the vegetables to the slow cooker.
- Deglaze the Pan: Pour the beef stock into the skillet and scrape up the brown bits from the bottom using a wooden spoon, this adds extra flavor. Pour the liquid into the slow cooker.
- Add Remaining Ingredients: Stir in the fire-roasted tomatoes (with juice), black beans, kidney beans, chili beans, green chiles, tomato paste, and the remaining seasoning blend. Stir well to combine everything evenly.
- Slow Cook: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the steak is tender and chili is rich and flavorful.
- Taste and Serve: Taste and adjust seasonings if needed. Serve hot with your favorite toppings.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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