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Slow Cooker Steak Chili

Slow Cooker Steak Chili

This Slow Cooker Steak Chili is a hearty, flavorful, and incredibly easy meal that requires minimal effort for maximum deliciousness. It's the perfect solution for busy weeknights when you crave comforting food without spending hours in the kitchen.
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Prep Time 30 minutes
Cook Time 8 minutes
Course: Chili, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck roast trimmed of excess fat and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 large yellow onions chopped
  • 4 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 (15 ounce) can kidney beans rinsed and drained
  • 1 (15 ounce) can pinto beans rinsed and drained
  • 1 (4 ounce) can mild green chilies diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional, for a little heat
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup beef broth

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Brown the beef chuck roast cubes in batches until seared on all sides. This step adds an incredible depth of flavor and texture to the chili, but if you're short on time, you can skip it and add the raw beef directly to the slow cooker.
    2 pounds beef chuck roast, 1 tablespoon olive oil
  2. In the same skillet (or directly in the slow cooker insert if it's stovetop safe), add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. If using a separate skillet, transfer the sautéed onions and garlic to the slow cooker.
    2 large yellow onions, 4 cloves garlic
  3. To the slow cooker, add the seared (or raw) beef, chopped green and red bell peppers, crushed tomatoes, diced tomatoes (with their juice), rinsed and drained kidney beans, rinsed and drained pinto beans, and diced green chilies.
    2 pounds beef chuck roast, 1 green bell pepper, 1 red bell pepper, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can pinto beans, 1 (4 ounce) can mild green chilies
  4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Pour in the beef broth.
    3 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup beef broth
  5. Stir everything together thoroughly to ensure all ingredients are well combined and the spices are evenly distributed.
  6. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fork-tender and the flavors have melded beautifully.
  7. Before serving, taste the chili and adjust salt and pepper if needed.
    1 teaspoon salt, 1/2 teaspoon black pepper

Notes

Allow chili to cool completely before storing. Store in airtight containers in the refrigerator for up to 3-4 days. Freeze for up to 3-4 months. Reheat gently on the stovetop or in the microwave.