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Slow Cooker Steak Chili

A hearty, flavorful slow cooker chili with tender steak, beans, and bold spices, perfect for weeknight dinners or game day.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck steak cut into 1-inch cubes
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 14.5 oz diced tomatoes canned
  • 15 oz red kidney beans drained and rinsed
  • 15 oz black beans drained and rinsed
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper optional
  • Salt and pepper to taste
  • 1 tbsp olive oil for browning, optional

Equipment

  • Slow cooker
  • Mixing bowls
  • Skillet (optional)

Method
 

  1. Dice onions, bell peppers, and garlic. Cube steak into 1-inch pieces.
  2. Optional: In a skillet, sear steak cubes until browned on all sides.
  3. Add steak, onions, garlic, bell peppers, tomatoes, beans, broth, tomato paste, and spices into slow cooker. Stir to combine.
  4. Cook on low for 7–8 hours or high for 4–5 hours until steak is tender.
  5. Taste and adjust seasoning with salt, pepper, or extra chili powder.
  6. Serve hot, garnished with cheddar, sour cream, green onions, and cilantro.

Notes

Chili is even better the next day. Can be frozen for longer storage.