This slow cooker steak chili is a blend of beef steak, beans, tomatoes and spices, all simmered together in the crock pot for a hearty meal after a chilly day.
Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.
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Making Slow Cooker Steak Chili
For the best recipes, start with the best ingredients. If you really want this recipe to be as tasty as it can be, use a good steak.
Mom and I chose a nice Angus Rib Eye Steak because it was on sale this week.
I don’t usually like a steak by itself. You won’t catch me eating just a steak and mom almost never buys steak It looked so good, though. I knew there was something tasty that could be made with it.
Steak Chili Mild or Spicy?
You all know that I’m a lightweight when it comes to chiles. I’m starting to add more heat to my dishes, but it’s a slow process. For this chili, I used only one jalapeno. Feel free to add more jalapenos. Or, maybe you prefer chipotles, the word for smoked jalapenos. Or, maybe you have some fiery hot home-grown chiles in your pantry. Use them all, with my blessing! Make this as spicy or not spicy as you like because it will still be an amazing meal for your family.
Steak Chili Nachos
As it turns out, it was the best chili I had ever tasted. Of course, I cheated. Cheated with steak chili? Yes, I did.
As soon as the photographs were taken for this blog post, I immediately made some nachos. It’s so much more wonderful to use chopped steak than ground meat. I’m not sure whether it’s the flavor or the texture. Or both?!
Try Steak Chili Enchiladas Too
This makes two quarts of chili and, although it’s the best chili I have ever eaten and makes great nachos too, mom turned one quart of it into these steak chili enchiladas the next day. That was incredible.
These are made just like the Steak and Green Chile Enchiladas, except with tortilla wrapped scoops of this steak chili over red sauce with cheddar cheese, onions and sliced black olives.
Slow Cooker Steak Chili Recipe
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 4-Quart Slow Cooker (i.e. Crock Pot)
- 1 pound Rib Eye Steak, Angus
- 2 tablespoons Olive Oil, divided
- 14.5 ounce Diced Tomatoes
- 15 ounce Tomato Sauce
- 6 ounce Tomato Paste
- 15.5 ounce Chili Beans
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Ancho Chili Powder
- ½ teaspoon Oregano
- 1 large Onion, chopped
- 1 large Red Bell Pepper, chopped
- 3 Celery, ribs, chopped
- 1 Jalapeño, seeded and finely chopped
- 5 Garlic Cloves, minced
- Cut steak into bitesized pieces, about ½" each. Heat skillet on high heat for about 2 minutes, add olive oil and continue heating for 2 minutes more. Add steak pieces to skillet and sear, stir to sear all sides, about 8 minutes.
- While searing steak, add tomatoes, beans and seasonings to slow cooker and stir well.
- Chop the vegetables as indicated and set aside.
- Remove seared steak to slow cooker.
- In same skillet, cook all the vegetables until fragrant, about 5-6 minutes then add to slow cooker. Stir well.
- Cook on high for 3-4 hours or on low for 6- hours.
- Garnish with shredded cheddar and chopped green onions. Serve with crackers or cornbread.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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