This Slow Cooker Steak Chili is easy to make with chili beans, black beans, tomatoes, beef broth, chili seasoning, and tender steak for delicious layers of meaty flavor in every bite.
This hearty chili is perfect year-round. Your family will love this elevated version of chili made with steak rather than ground meat for a flavorful and filling meal.
What Is The Best Beef For Chili?
The top choices for beef in chili are ground beef, sirloin steak, stew meat, and chuck roast. Any of these can also be used when cooking in the slow cooker. Slow cookers are the best at tenderizing meat. If using ground beef, you will need to cook it first.
This chili would go nicely with a side of Jalapeno Cornbread or a baked potato. You may also like to offer the following toppings: shredded cheddar cheese, sour cream, green onions, chili pepper, jalapeno pepper rings, crackers, or corn chips.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Sirloin Steak or Stew Beef - Cut into bite-size pieces and browned for enhanced flavor before adding to slow cooker.
- Onion and Garlic- Small diced onion and minced garlic sauteed for extra layer of flavor.
- Olive Oil - Needed for sautéing.
- Seasonings - Chili powder, cumin, salt and pepper.
- Crushed Tomatoes, Diced Tomatoes, and Tomato Paste - The perfect combination to add depth to the tomato flavor of the sauce.
- Beans - You will need a combination of chili beans and black beans.
- Beef Broth - Provides liquid and adds an extra layer of beefy flavor to chili. You can also use Beef consommé in place of the beef broth.
- Packed Brown Sugar - Adds a very subtle sweetness to the chili.
- Salt and Pepper to taste.
How To Make Slow Cooker Steak Chili
Start by cutting the meat into cubes. Then dice the onions and mince the garlic. I use minced garlic from a jar as a shortcut.
Next brown the meat. Heat oil in a skillet on the stovetop and add the meat. Cook until brown. Then add in the onions and garlic and continue cooking until onions are tender.
Transfer the meat, onions, and garlic from the skillet to the slow cooker.
Then, add the remaining ingredients to the slow cooker and stir to mix. Cover and cook on low for 4 to 6 hours.
Do I have to brown beef before slow cooking?
You don't have to, but I highly recommend taking the extra time to brown the beef before adding it to the slow cooker. Browning or caramelizing the meat helps it develop richer, more complex flavors.
Can I Cook This On The Stovetop?
Yes. If you don’t have a slow cooker, you can make this meal in a 5-quart Dutch oven on the stovetop by browning meat, onions, and garlic in a Dutch oven. Add remaining ingredients, cover, reduce heat to low, and cook for 1 hour, stirring occasionally. Note: the beef will not be as tender as 4 hours in the crock pot.
- Do you have a meat and potato kind of family? You can replace the black beans with diced potatoes.
- Kidney beans can be used in place of chili or black beans.
- Want to kick up the heat? Use fire-roasted diced tomatoes with green chilies.
- You will need a 4-quart or larger slow cooker and a skillet to make this recipe.
- Cut meat into teaspoon bite-size pieces for even cooking.
- The best way to tell if the meat is fully cooked is to use a meat thermometer and follow the USDA guidelines for minimum internal temperatures.
- To store leftovers, allow the chili to cool, then place the leftover chili in an airtight container and store it in your refrigerator for up to 3 days, or freeze it in a freezer-safe container for up to 2 months.
This Slow Cooker Steak Chili is a delicious meaty chili recipe with tender beef, beans, and spices for the best comfort food at any time.
Slow Cooker Steak Chili Recipe
- 1½-2 pounds sirloin steak or stew beef (cut into bite-size pieces)
- 1 small onion (diced)
- ½ teaspoon garlic (minced)
- 2 Tablespoons olive oil
- 2½ Tablespoons chili powder
- 1 teaspoon cumin
- 14.5 ounce can crushed tomatoes
- 14.5 ounce can diced tomatoes
- 14.5 ounce can chili beans (do not drain)
- 14.5 ounce can black beans (drained and rinsed)
- 14.5 ounce can beef broth or beef consommé
- 1 Tablespoon tomato paste
- 1 Tablespoon packed brown sugar
- Salt and pepper to taste
- Cut meat into cubes, chop onions, and mince garlic. (You can use minced garlic from a jar.)
- Heat oil in a skillet/Dutch oven on the stovetop. Add meat and cook until brown. Add onions and garlic and continue cooking until onions are tender.
- Transfer meat, onions, and garlic from skillet to slow cooker.
- Add remaining ingredients and stir to mix.
- Cover and cook on LOW for 4 to 6 hours until meat is cooked through.