Simple Crockpot Steak Chili

Chili is one of those meals that makes everyone happy in my house. There’s something about a big pot of warm, hearty chili that brings my family to the table without any complaining. But I don’t always have time to stand over the stove stirring for hours. That’s where my crockpot comes in.

This crockpot steak chili is the answer to those busy days when I still want a homemade dinner. I sear the beef stew meat in the morning, toss everything into the slow cooker, and let it do its thing while I’m at work or running errands. When I walk back through the door, my house smells like a restaurant and dinner is ready.

The best part? You can set out all the toppings—shredded cheese, sour cream, jalapeños, whatever you like—and everyone can make it their own. Serve it with some cornbread or tortilla chips, and you’ve got yourself a meal that actually feels special even on a weeknight.

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What Kind of Beef Should I Use?

For crockpot chili, you’ve got a couple of solid options when it comes to beef. Chuck steak is my go-to because it has enough fat to stay juicy during the long cooking time, and it breaks down into tender, flavorful pieces. Beef stew meat is another great choice and is usually already cut into bite-sized chunks, which saves you some prep time. Either way, you want something with a bit of marbling since leaner cuts can dry out in the slow cooker. Don’t worry too much about trimming every bit of fat – that’s what adds flavor and keeps the meat from getting tough.

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Options for Substitutions

This chili recipe is pretty forgiving, so feel free to make these swaps based on what you have:

• Beef stew meat or chuck steak: Ground beef works great if you prefer a more traditional chili texture – use 2 lbs and brown it in batches. You can also try ground turkey or pork shoulder for something different.
• Brown sugar: Maple syrup adds a nice touch, but honey or even a tablespoon of molasses will give you that hint of sweetness to balance the heat.
• Beef broth: Chicken broth or even water will work in a pinch. If using water, you might want to add a beef bouillon cube for extra flavor.
• Kidney beans: Black beans, pinto beans, or a mix of different beans all work well here. You can also leave them out completely if you’re going for a Texas-style no-bean chili.
• Chili powder: If you don’t have chili powder, make your own blend with 2 tablespoons paprika, 1 tablespoon cumin, 1 teaspoon cayenne, and 1 teaspoon garlic powder.
• Crushed tomatoes: Diced tomatoes work just fine – the long cooking time will break them down anyway. You can also use fire-roasted tomatoes for a smoky flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot steak chili is skipping the searing step – browning your beef cubes in a hot skillet before adding them to the slow cooker creates a deep, rich flavor that you just can’t get otherwise.

Another common error is adding the kidney beans at the beginning, which can cause them to turn mushy and fall apart during the long cooking time, so stir them in during the last 30-45 minutes instead.

Don’t forget to trim excess fat from your chuck steak before cubing it, as too much fat will make your chili greasy rather than hearty, and make sure to cut the meat into uniform 2-inch pieces so everything cooks evenly.

Finally, resist the urge to lift the lid and stir constantly – every time you open the crockpot, you add 15-20 minutes to the cooking time and lose valuable heat that helps break down the beef into tender, melt-in-your-mouth pieces.

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What to Serve With Steak Chili?

This hearty steak chili is perfect with a big piece of cornbread on the side – the slightly sweet bread balances out all those savory spices really nicely. I love loading up my bowl with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, then scooping it all up with tortilla chips. If you want to make it a full meal, serve it over white rice or baked potatoes, which soak up all that rich, tomatoey broth. For a lighter option, a simple coleslaw or mixed green salad adds a nice crunch that cuts through the richness of the chili.

Storage Instructions

Store: This chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days. It’s one of those meals I love making on Sunday to enjoy throughout the week for easy lunches or quick dinners.

Freeze: Chili is one of the best things to freeze! Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can just grab one whenever I need a quick meal.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems too thick after storing, just add a splash of beef broth to loosen it up.

Estimated Nutrition

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

• Calories: 2750-3100
• Protein: 220-250 g
• Fat: 100-120 g
• Carbohydrates: 190-210 g

Ingredients

For the beef:

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

For the sauce base:

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

For Toppings (optional):

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

Step 1: Prepare Mise en Place and Sear the Beef

• 2 lb beef stew meat
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 5 garlic cloves
• 1 large yellow onion

Pat the beef stew meat dry with paper towels—this is crucial for developing a good brown crust.

Season the meat generously with kosher salt and black pepper.

While the meat sits, mince your garlic cloves and dice the onion into 1/2-inch pieces.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the beef for 1-2 minutes per side until deeply browned.

Don’t worry about cooking it through; you’re just building flavor.

Transfer the seared meat directly to your crockpot.

Step 2: Build the Aromatic and Spice Base

• 1 large yellow onion
• 5 garlic cloves
• 5.5 oz tomato paste
• 2 tbsp brown sugar
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano

In the same skillet you used for the beef (don’t clean it—those browned bits add flavor), sauté the diced onion over medium heat for 4-5 minutes until softened and starting to caramelize.

Add the minced garlic and cook for 1 minute until fragrant.

Now stir in the tomato paste, brown sugar, chili powder, ground cumin, smoked paprika, and dried oregano.

Toast this mixture for 1-2 minutes, stirring constantly, so the spices bloom and release their oils—I find this step transforms the flavor from flat to really complex.

This is where the chili gets its depth.

Step 3: Create the Liquid Base and Transfer to Slow Cooker

• spice mixture from Step 2
• 28 oz crushed tomatoes
• 30 oz tomato sauce
• seared beef from Step 1
• 14 oz kidney beans
• 1 cup beef broth

Stir the crushed tomatoes and tomato sauce into the spice mixture in your skillet, then let it simmer for 3-5 minutes.

This brief simmer helps meld the flavors together and removes any raw tomato taste.

Pour this entire mixture over the seared beef in the crockpot.

Add the drained and rinsed kidney beans and beef broth, stirring everything together until the meat is submerged and all ingredients are evenly distributed.

Step 4: Slow Cook Until Beef is Tender

Cover your crockpot and cook on high for 3-4 hours or on low for 6-8 hours.

The beef should be fork-tender and the flavors well-developed.

I prefer the low and slow method because it creates a deeper, more unified flavor, but either works perfectly depending on your schedule.

Step 5: Taste and Season to Finish

Once the cooking time is complete, carefully ladle out a spoonful of chili and taste it.

Season with additional salt and black pepper as needed—the final seasoning is important for bringing all the flavors to life.

Stir well before serving.

Step 6: Serve with Toppings

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

Ladle the hot chili into bowls and let diners customize with their favorite toppings.

Arrange shredded cheddar cheese, sour cream, sliced jalapeño peppers, green onions, tortilla chips, and cornbread on the side for a build-your-own experience.

Simple Crockpot Steak Chili

Delicious Simple 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 8 servings

Calories 2925 kcal

Ingredients

  

For the beef:

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

For the sauce base:

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

For Toppings (optional):

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

Instructions

 

• Pat the beef stew meat dry with paper towels—this is crucial for developing a good brown crust. Season the meat generously with kosher salt and black pepper. While the meat sits, mince your garlic cloves and dice the onion into 1/2-inch pieces. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef for 1-2 minutes per side until deeply browned. Don't worry about cooking it through; you're just building flavor. Transfer the seared meat directly to your crockpot.
• In the same skillet you used for the beef (don't clean it—those browned bits add flavor), sauté the diced onion over medium heat for 4-5 minutes until softened and starting to caramelize. Add the minced garlic and cook for 1 minute until fragrant. Now stir in the tomato paste, brown sugar, chili powder, ground cumin, smoked paprika, and dried oregano. Toast this mixture for 1-2 minutes, stirring constantly, so the spices bloom and release their oils—I find this step transforms the flavor from flat to really complex. This is where the chili gets its depth.
• Stir the crushed tomatoes and tomato sauce into the spice mixture in your skillet, then let it simmer for 3-5 minutes. This brief simmer helps meld the flavors together and removes any raw tomato taste. Pour this entire mixture over the seared beef in the crockpot. Add the drained and rinsed kidney beans and beef broth, stirring everything together until the meat is submerged and all ingredients are evenly distributed.
• Cover your crockpot and cook on high for 3-4 hours or on low for 6-8 hours. The beef should be fork-tender and the flavors well-developed. I prefer the low and slow method because it creates a deeper, more unified flavor, but either works perfectly depending on your schedule.
• Once the cooking time is complete, carefully ladle out a spoonful of chili and taste it. Season with additional salt and black pepper as needed—the final seasoning is important for bringing all the flavors to life. Stir well before serving.
• Ladle the hot chili into bowls and let diners customize with their favorite toppings. Arrange shredded cheddar cheese, sour cream, sliced jalapeño peppers, green onions, tortilla chips, and cornbread on the side for a build-your-own experience.