Crockpot Steak Chili Recipe

closeup of crockpot steak chili in a ladel

This Steak Chili Recipe is the one to beat. It’s bold, smoky, slow-cooked comfort in a bowl, and a crockpot does most of the work for you!!

Author: Donna Elick

Servings: -8

Prep Time20

Cook Time3 20

Total Time3 40

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 3 pounds beef chuck roast to a large mixing bowl. In a small bowl, whisk together the 2 tablespoons chili powderr, 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, and 1/4 teaspoon cayenne pepper (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 1 large yellow onion, 1 green bell pepper, and 2 jalapeños for 3 to 4 minutes, or until softened. Add 5 cloves 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 1 cup 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 1 can 28 ounces fire-roasted diced tomatoes, 1 can 15 ounces black beans, 1 can 15 ounces kidney beans, 1 can 15 ounces chili beans, 2 cans 4 ounces each diced green chiles, 2 tablespoons 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.

Notes

Make-Ahead Tips: You can prep the seasoning blend and chop all the veggies a day ahead. Sear the meat and sauté veggies, then refrigerate both until ready to cook. You can also fully cook the chili a day in advance. It tastes even better the next day!

Freezing Tips: Let chili cool completely. Transfer to freezer-safe containers or heavy-duty storage bags. Label and freeze for up to 4 months. Lay bags flat to save space. Thaw overnight in the fridge before reheating.

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheating Tips: Reheat gently on the stove over medium heat or microwave individual portions in 30-second intervals, stirring between each.

Shortcut Note: Don’t have time to sear the meat? It’s okay to add it raw. It won’t be quite as flavorful, but it still turns out delicious. Don’t want to buy all the seasonings? Use a packet of chili seasoning.

Vegetable Note: If you're in a hurry, you can skip sautéing the veggies and toss them straight into the slow cooker. The flavor will be milder and texture softer, but it still works!

Nutrition