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Steak Chili Recipe Crockpot

Slow Cooker Steak Chili Recipe

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck steak, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can diced fire-roasted tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp masa harina (optional)
  • 2 tbsp warm water (for masa slurry)

Method
 

  1. Heat oil in a large skillet over medium-high. Pat beef cubes dry, season lightly with salt, and sear in batches until browned on all sides, about 2 minutes per side. Transfer to a slow cooker.
  2. Lower heat to medium, cook onion, bell pepper, and jalapeño for 5 minutes, then add garlic and cook 1 minute more.
  3. Stir in chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook 1 minute, then deglaze with a splash of broth.
  4. Transfer spiced mixture to the slow cooker. Add tomatoes, beans, remaining broth, salt, and pepper. Stir, cover, and cook on low for 480 mins or high for 240 mins.
  5. If using masa harina, mix it with 2 tbsp warm water, stir into chili, and heat on high 10 minutes. Taste for salt, ladle into bowls, and top as desired.

Notes

The chili thickens naturally as it cools. If you like a spoon-coating texture, stir in the masa slurry at the end; leave it out for a thinner bowl. This recipe doubles easily in a large slow cooker, just extend the cook time by 30 minutes on high.