Slow Cooker Steak Chili (Chili con Carne) Recipe

Introduction

This Slow Cooker Steak Chili is a hearty and flavorful take on classic chili con carne. Tender beef chuck roast, combined with beans, tomatoes, and spices, slow cooks to perfection for a comforting meal that’s perfect any day of the week.

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 pounds beef chuck roast, sliced thin and cut into pieces
• 1 small onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 15 ounces canned light red kidney beans, drained and rinsed
• 15 ounces canned dark red kidney beans, drained and rinsed
• 8 ounces canned tomato sauce
• 15 ounces canned fire roasted diced tomatoes
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Step 1: In a large dutch oven, heat the olive oil over medium-high heat.
2. Step 2: Add the beef chuck roast pieces and diced onion, cooking until the meat is browned and the onion is tender.
3. Step 3: Stir in the minced garlic and cook for one additional minute until fragrant.
4. Step 4: Drain off any excess fat from the pot, then return the mixture to the dutch oven.
5. Step 5: Add the light and dark red kidney beans, tomato sauce, fire roasted diced tomatoes, beef broth, chili powder, cumin, salt, and black pepper. Stir until everything is well combined.
6. Step 6: Bring the mixture to a gentle simmer on the stove, then carefully transfer it to a slow cooker.
7. Step 7: Cover and cook on low for 4 to 6 hours, allowing the flavors to meld and the beef to become tender.
8. Step 8: After cooking, reduce the slow cooker to the warm setting until you’re ready to serve.
9. Step 9: Spoon the chili into serving bowls and add your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper while cooking.
• Substitute the beef chuck roast with ground beef for a quicker version.
• Use homemade beef broth to enhance depth of flavor and reduce sodium.
• Serve over rice or with warm cornbread for a complete meal.
• If you prefer thicker chili, stir in a tablespoon of masa harina or cornmeal during the last hour of cooking.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can simmer the chili on the stove over low heat for about 2 to 3 hours until the beef is tender. Just make sure to stir occasionally and add more broth if it gets too thick.

Can I use canned beans without rinsing?

Rinsing canned beans helps reduce excess sodium and removes the canning liquid that can alter the flavor and texture. It’s recommended for the best taste and consistency in this recipe.

Slow Cooker Steak Chili (Chili con Carne) Recipe

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5 from 678 reviews

This Slow Cooker Steak Chili is a hearty, comforting dish featuring tender beef chuck roast simmered with kidney beans, tomatoes, and classic chili spices. Slow cooking melds the flavors beautifully, resulting in a rich and flavorful chili perfect for cozy meals.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons Extra virgin olive oil
• 3 pounds Beef chuck roast, sliced thin and cut into pieces
• 1 Small onion, diced (about 1 cup)
• 3 cloves Garlic, minced
• 15 ounces Canned light red kidney beans, drained and rinsed
• 15 ounces Canned dark red kidney beans, drained and rinsed
• 8 ounces Canned tomato sauce
• 15 ounces Canned fire roasted diced tomatoes
• 2 cups Beef broth
• 2 tablespoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Ground black pepper

Optional Toppings

• Shredded cheese
• Sour cream
• Cilantro

Instructions

1. Heat oil and brown meat: In a large dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the sliced beef chuck roast pieces along with the diced onion and cook, stirring occasionally, until the beef is cooked through and the onion becomes tender and translucent.
2. Add garlic: Stir in the minced garlic cloves and cook for one additional minute to release their aroma and flavor.
3. Drain fat: Carefully drain off any excess fat from the dutch oven to ensure a less greasy chili, then return the meat and onion mixture back to the pot.
4. Add remaining ingredients: Add both types of kidney beans, canned tomato sauce, fire roasted diced tomatoes, beef broth, chili powder, cumin, salt, and ground black pepper. Stir thoroughly until all ingredients are well combined.
5. Simmer and transfer to slow cooker: Bring the mixture to a gentle simmer on the stovetop, then carefully transfer everything into a crock pot or slow cooker.
6. Slow cook: Cover the crock pot and cook on low heat for 4 to 6 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully.
7. Keep warm and serve: After cooking, reduce the slow cooker temperature to warm until you are ready to serve. Spoon chili into serving bowls and garnish with your choice of optional toppings such as shredded cheese, sour cream, and fresh cilantro.

Notes

• For thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• If you prefer spicier chili, add cayenne pepper or chopped jalapeños when adding the seasonings.
• Using a dutch oven to brown the meat beforehand enhances the depth of flavor but can be skipped if you’re short on time.
• This chili can be made in advance and tastes even better the next day after the flavors have melded further.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: slow cooker chili, steak chili, chili con carne, beef chili, slow cooker recipe, hearty chili