This Crockpot Steak Chili is rich, hearty, and packed with tender chunks of steak. The slow cooker does most of the work, which makes this recipe easy and stress-free. The beef becomes melt-in-your-mouth tender while the beans, tomatoes, and spices create a thick, flavorful chili that tastes like it cooked all day—because it did!
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 8 hours low or 5 hours high
Total Time: About 8 hours 20 minutes
Why I Love This Recipe
I started making this chili when I wanted something heartier than regular ground beef chili. One day I had some steak that needed to be used up, so I tossed it into the crockpot with beans, tomatoes, and spices. The result was amazing. The steak became incredibly tender, and the chili had a rich, beefy flavor that felt like comfort food in every bite.
Now it’s one of my favorite slow cooker meals when I want something filling and easy.
What I love most:
- The crockpot does almost all the work.
- The steak becomes fork-tender.
- The flavors get deeper as it cooks.
- It makes enough for leftovers.
- It freezes beautifully.
- It’s perfect for cold weather meals.
What You’ll Need
- 2 pounds steak, cut into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Why This Recipe Works (Quick Science)
- Slow cooking breaks down tough muscle fibers in the steak.
- Collagen in the beef slowly melts into gelatin, making the meat tender.
- Tomato paste thickens the chili and adds deep flavor.
- Beans absorb seasoning while cooking.
- Low, slow heat gives the spices time to blend together.
Pro Tips
- Cut the steak into evenly sized cubes so everything cooks at the same rate.
- Drain and rinse the beans to keep the chili from becoming too salty.
- Stir the chili once or twice if you’re home, but don’t lift the lid too often.
- Let the chili rest for 10 minutes before serving so it thickens slightly.
- Make it a day ahead if possible. The flavor gets even better overnight.
Tools Required
- Black oval crockpot
- Cutting board
- Chef knife
- Measuring cups
- Measuring spoons
- Can opener
- Wooden spoon
- Ladle
Substitutions and Variations
- Use chuck roast instead of steak.
- Add black beans instead of pinto beans.
- Use fire-roasted tomatoes for extra flavor.
- Add diced jalapeños for heat.
- Stir in corn during the last hour of cooking.
- Top with shredded cheese or sour cream.
Make Ahead Tips
- Dice the onion and mince the garlic up to 2 days ahead.
- Cube the steak the night before.
- Combine all ingredients in the crockpot insert and refrigerate overnight.
- Start cooking the next morning.
Recipe Instructions
Step 1: Prep the Steak and Vegetables
Cut 2 pounds steak into 1-inch cubes. Dice 1 medium onion and mince 3 cloves garlic.
Step 2: Add Ingredients to the Crockpot
Place the 2 pounds cubed steak, 1 medium diced onion, 3 cloves minced garlic, 2 cans drained kidney beans, 1 can drained pinto beans, 2 cans diced tomatoes, 1 can tomato paste, and 2 cups beef broth into the black oval crockpot.
Step 3: Add the Seasonings
Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 4: Stir Everything Together
Stir until the steak, onion, garlic, beans, tomatoes, tomato paste, broth, and spices are evenly combined.
Step 5: Slow Cook
Cover and cook on LOW for 8 hours or HIGH for 5 hours until the steak is fork-tender.
Step 6: Serve
Ladle the chili into bowls and serve warm.
Common Mistakes
- Using very lean steak can make the meat less tender.
- Not cutting the steak into equal pieces.
- Adding too much broth, which can make the chili thin.
- Opening the lid too often during cooking.
- Forgetting to drain and rinse the beans.
What to Serve With
- Cornbread
- Garlic bread
- Baked potatoes
- Rice
- Green salad
- Tortilla chips
- Shredded cheddar cheese
- Sour cream
Macros Information
Approximate per serving:
- Calories: 410
- Protein: 37g
- Carbohydrates: 24g
- Fat: 18g
- Fiber: 8g
- Sugar: 5g
- Sodium: 840mg
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop or in the microwave until hot throughout.
- Chili often tastes even better the next day.
FAQ
Q: Can I use stew meat instead of steak?
A: Yes. Stew meat works very well and becomes tender during slow cooking.
Q: Can I make this without beans?
A: Absolutely. Leave them out and reduce the broth slightly.
Q: Can I freeze this chili?
A: Yes. It freezes very well for up to 3 months.
Q: How do I make it spicier?
A: Add cayenne pepper, jalapeños, or hot sauce.
Q: Can I cook it overnight?
A: Yes. Use the LOW setting and let it cook for about 8 hours.
Final Thoughts
This Crockpot Steak Chili is one of those dependable recipes that always turns out great. The slow cooker transforms simple ingredients into a rich, hearty meal packed with flavor and tender steak. Whether you’re making it for a cozy dinner or stocking the freezer with leftovers, this recipe delivers every time. Give it a try, and be sure to leave a comment sharing how it turned out and any questions you may have.