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Crockpot Steak Chili
Isla Marie

Crockpot Steak Chili

Tender chunks of steak slow-cooked for hours in a smoky, deeply flavored chili with fire-roasted tomatoes and secret Texas spices. Richer than ground beef chili and 100 % hands-off.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 10 big bowls
Course: Chili, Freezer Meal, Main Course, Potluck, Soup, Winter Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 3 –3½ lbs chuck roast or sirloin tips cut into 1-inch cubes
  • 2 tbsp oil for searing – optional but recommended
Base
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 –2 jalapeños diced (optional)
  • 2 15 oz cans fire-roasted diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 tbsp tomato paste
  • 3 –4 cups beef broth start with 3, add more if needed
Spices
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cocoa powder or 1 square dark chocolate
  • ½ tsp cinnamon secret weapon
  • 2 tsp salt + more to taste
  • 1 tsp black pepper
Optional
  • 2 15 oz cans kidney or pinto beans, drained (last 30 min)
Toppings
  • Shredded cheese sour cream, cilantro, lime wedges, Fritos

Equipment

  • 6-quart (or larger) slow cooker
  • Large skillet (for optional searing)
  • Wooden spoon

Method
 

  1. Optional sear: brown steak cubes in hot oil → transfer to crockpot.
  2. Add onion, garlic, jalapeños, tomatoes, tomato sauce, paste, broth, ALL spices → stir well.
  3. Cook LOW 8–10 hrs or HIGH 5–6 hrs.
  4. Last 30 min → add beans (if using) + shred any large steak pieces with forks.
  5. Stir in juice of 1 lime → taste → adjust salt/heat.
  6. Serve loaded with toppings!

Notes

Sear the beef = massive flavor upgrade
Cocoa + cinnamon = the “what is that?” secret
Fire-roasted tomatoes = instant smoke
Day 2 & 3 = even better
Freezes perfectly up to 4 months