Easy Crockpot Steak Chili

If you ask me, crockpot chili is one of the smartest ways to feed a crowd.

This hearty steak chili is loaded with tender chunks of beef, kidney beans, and a blend of warm spices that fill your house with an amazing smell all day long. The slow cooker does most of the work while you go about your day.

We’re searing the stew meat first to get some good flavor going, then letting everything simmer together for hours until the beef practically falls apart. A mix of crushed tomatoes, tomato sauce, and tomato paste creates a thick, rich base that coats every bite.

Top it with shredded cheddar, sour cream, and some crunchy tortilla chips, and you’ve got a comforting meal that hits the spot on a chilly evening.

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What Kind of Beef Should I Use?

For this crockpot chili, you’ve got a couple of solid options when it comes to beef. Chuck steak is probably your best bet since it has enough fat and connective tissue to stay tender during the long, slow cooking process. Beef stew meat is another great choice and it’s usually already cut into bite-sized pieces, which saves you some prep time. If you’re at the butcher counter and see chuck roast on sale, grab that and cut it into chunks yourself – it’s the same cut and often cheaper. Just avoid lean cuts like sirloin since they tend to dry out in the slow cooker, and you want that melt-in-your-mouth texture that makes crockpot chili so good.

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Options for Substitutions

This chili is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Beef stew meat or chuck steak: Ground beef is an easy swap if you prefer – just brown it and drain the fat before adding to the crockpot. You can also use ground turkey or chicken for a leaner option, though the flavor will be milder.
• Brown sugar: Maple syrup works great, but you can also use honey or regular white sugar. Each adds a touch of sweetness to balance the heat and acidity.
• Kidney beans: Black beans, pinto beans, or a mix of different beans all work well here. You can even leave them out entirely if you want a bean-free chili.
• Beef broth: Chicken broth or vegetable broth will work in a pinch. You can also use water with a beef bouillon cube dissolved in it.
• Chili powder: If you’re out, make your own blend with 2 tablespoons paprika, 1 tablespoon cumin, 1 teaspoon cayenne, and 1 teaspoon garlic powder.
• Crushed tomatoes and tomato sauce: You can swap these around or use diced tomatoes instead. Just keep the total amount of tomato products roughly the same – about 43 ounces total.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is skipping the step of browning the beef before adding it to the slow cooker, which means missing out on all that caramelized flavor that makes chili taste rich and complex.

Don’t add the kidney beans at the beginning of cooking – they’ll turn mushy and fall apart after hours in the crockpot, so stir them in during the last 30-45 minutes instead.

Another common error is lifting the lid too often to check on your chili, as each peek releases heat and can add 15-20 minutes to your cooking time.

If your chili turns out too thin, remove the lid during the last hour of cooking to let some liquid evaporate, or mix a tablespoon of cornstarch with cold water and stir it in to thicken things up quickly.

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What to Serve With Steak Chili?

A big bowl of steak chili practically begs for a piece of warm, buttery cornbread on the side – it’s perfect for soaking up all that rich, spicy broth. I love setting up a toppings bar with shredded cheddar cheese, sour cream, diced jalapeños, sliced green onions, and crushed tortilla chips so everyone can customize their bowl. If you want to make it more of a meal, serve the chili over rice or baked potatoes, or even use it as a topping for nachos or hot dogs. A simple side salad with ranch dressing or some crispy coleslaw also helps balance out the hearty, warming flavors of the chili.

Storage Instructions

Store: This chili actually tastes even better the next day after all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 5 days, and it makes the perfect easy lunch or dinner throughout the week.

Freeze: Chili is one of those recipes that’s made for freezing! Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze it in individual portions so I can grab just what I need.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, though I find the stovetop gives the best results. Add a splash of beef broth if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 160-180 g
• Fat: 90-105 g
• Carbohydrates: 245-270 g

Ingredients

For the beef:

• 1 tsp black pepper
• 2 tsp kosher salt
• 2 lb beef stew meat (cut into 1-inch chunks)
• 2 tbsp olive oil (for searing)

For the sauce base:

• 14 oz kidney beans (drained and rinsed)
• 1 tsp dried oregano
• 1 tbsp ground cumin (freshly ground preferred)
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 28 oz crushed tomatoes (I use San Marzano)
• 1 cup beef broth
• 1 large yellow onion (diced into 1/2-inch pieces)
• 30 oz tomato sauce
• 5 garlic cloves (minced)
• 5.5 oz tomato paste
• 1/4 cup chili powder

For toppings (optional):

• jalapeño peppers (sliced)
• green onions (chopped)
• sour cream
• tortilla chips
• cornbread
• shredded cheddar cheese (optional but recommended for richness)

Step 1: Prepare Mise en Place and Season the Beef

• 2 lb beef stew meat
• 2 tsp kosher salt
• 1 tsp black pepper
• 14 oz kidney beans
• 1 large yellow onion
• 5 garlic cloves
• jalapeño peppers

Drain and rinse the kidney beans and set aside.

Dice the onion into 1/2-inch pieces, mince the garlic cloves, and slice the jalapeño peppers.

Pat the beef stew meat dry with paper towels, then season generously on all sides with kosher salt and black pepper.

This drying step is crucial—it helps the meat brown properly rather than steam in the pan.

Step 2: Sear the Beef and Build the Flavor Base

• 2 tbsp olive oil
• seasoned beef from Step 1
• 1 large yellow onion from Step 1

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the seasoned beef for 1-2 minutes per side until a deep golden crust forms—don’t worry about cooking it through, you’re just building color and flavor.

Transfer each batch to your slow cooker as it finishes.

In the same skillet (don’t clean it), add the diced onion and sauté for 4-5 minutes until softened and starting to caramelize.

This fond stuck to the pan will add incredible depth to your chili.

Step 3: Create the Spice and Tomato Base

• 5 garlic cloves from Step 1
• 2 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1/4 cup chili powder
• 1 tsp dried oregano
• 5.5 oz tomato paste
• 28 oz crushed tomatoes
• 30 oz tomato sauce

Add the minced garlic from Step 1 to the skillet and cook for 1 minute until fragrant.

Stir in the brown sugar, ground cumin, smoked paprika, chili powder, and dried oregano, cooking for 1-2 minutes to toast the spices and release their oils.

Add the tomato paste and stir constantly for 1-2 minutes to deepen its flavor.

I like to let the tomato paste caramelize slightly in the pan—it removes that raw taste and adds a subtle richness to the final chili.

Pour in the crushed tomatoes and tomato sauce, then simmer the entire mixture for 3-5 minutes, stirring occasionally to combine all the flavors.

Step 4: Combine Everything in the Slow Cooker

• seared beef from Step 2
• tomato and spice base from Step 3
• 14 oz kidney beans from Step 1
• 1 cup beef broth

Pour the entire tomato and spice mixture from Step 3 over the seared beef in the slow cooker.

Add the drained kidney beans and beef broth, then stir everything together thoroughly to distribute the flavors evenly.

The beef should be mostly submerged by the liquid—if it looks too dry, add a bit more broth or water.

Step 5: Cook the Chili Low and Slow

• chili mixture from Step 4

Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.

The longer, gentler cook on low will produce more tender beef and better-developed flavors, so choose low if you have the time.

The chili is done when the beef is fork-tender and the flavors have melded together beautifully.

Step 6: Season and Serve

• cooked chili from Step 5
• jalapeño peppers
• green onions
• sour cream
• tortilla chips
• cornbread
• shredded cheddar cheese

After cooking, taste the chili and adjust the seasoning with additional salt as needed.

Ladle into bowls and serve with your choice of toppings.

I recommend offering the full array—fresh jalapeño slices add heat and brightness, while sour cream cools things down beautifully and adds creaminess.

Serve alongside tortilla chips for crunch, cornbread for comfort, shredded cheddar cheese for richness, and chopped green onions for a fresh note.

Easy Crockpot Steak Chili

Delicious Easy Crockpot Steak Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings 7 servings

Calories 2750 kcal

Ingredients

  

For the beef:

• 1 tsp black pepper
• 2 tsp kosher salt
• 2 lb beef stew meat (cut into 1-inch chunks)
• 2 tbsp olive oil (for searing)

For the sauce base:

• 14 oz kidney beans (drained and rinsed)
• 1 tsp dried oregano
• 1 tbsp ground cumin (freshly ground preferred)
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 28 oz crushed tomatoes (I use San Marzano)
• 1 cup beef broth
• 1 large yellow onion (diced into 1/2-inch pieces)
• 30 oz tomato sauce
• 5 garlic cloves (minced)
• 5.5 oz tomato paste
• 1/4 cup chili powder

For toppings (optional):

• jalapeño peppers (sliced)
• green onions (chopped)
• sour cream
• tortilla chips
• cornbread
• shredded cheddar cheese (optional but recommended for richness)

Instructions

 

• Drain and rinse the kidney beans and set aside. Dice the onion into 1/2-inch pieces, mince the garlic cloves, and slice the jalapeño peppers. Pat the beef stew meat dry with paper towels, then season generously on all sides with kosher salt and black pepper. This drying step is crucial—it helps the meat brown properly rather than steam in the pan.
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the seasoned beef for 1-2 minutes per side until a deep golden crust forms—don't worry about cooking it through, you're just building color and flavor. Transfer each batch to your slow cooker as it finishes. In the same skillet (don't clean it), add the diced onion and sauté for 4-5 minutes until softened and starting to caramelize. This fond stuck to the pan will add incredible depth to your chili.
• Add the minced garlic from Step 1 to the skillet and cook for 1 minute until fragrant. Stir in the brown sugar, ground cumin, smoked paprika, chili powder, and dried oregano, cooking for 1-2 minutes to toast the spices and release their oils. Add the tomato paste and stir constantly for 1-2 minutes to deepen its flavor. I like to let the tomato paste caramelize slightly in the pan—it removes that raw taste and adds a subtle richness to the final chili. Pour in the crushed tomatoes and tomato sauce, then simmer the entire mixture for 3-5 minutes, stirring occasionally to combine all the flavors.
• Pour the entire tomato and spice mixture from Step 3 over the seared beef in the slow cooker. Add the drained kidney beans and beef broth, then stir everything together thoroughly to distribute the flavors evenly. The beef should be mostly submerged by the liquid—if it looks too dry, add a bit more broth or water.
• Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The longer, gentler cook on low will produce more tender beef and better-developed flavors, so choose low if you have the time. The chili is done when the beef is fork-tender and the flavors have melded together beautifully.
• After cooking, taste the chili and adjust the seasoning with additional salt as needed. Ladle into bowls and serve with your choice of toppings. I recommend offering the full array—fresh jalapeño slices add heat and brightness, while sour cream cools things down beautifully and adds creaminess. Serve alongside tortilla chips for crunch, cornbread for comfort, shredded cheddar cheese for richness, and chopped green onions for a fresh note.