Spicy Crockpot Steak Chili

If you ask me, a good chili should be easy to make and packed with flavor.

This crockpot steak chili delivers on both fronts with tender beef stew meat that simmers all day in a rich, tomato-based sauce. The chili powder, cumin, and smoked paprika create a warm, smoky flavor that fills your kitchen.

The beef gets seared first for some extra depth, then everything goes into the slow cooker to do its thing. Kidney beans, crushed tomatoes, and a touch of brown sugar round out the bowl.

It’s a hands-off dinner that feeds a crowd, perfect for chilly evenings when you want something hearty waiting for you at home.

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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 marbling to stay tender during the long, slow cooking process, and it won’t dry out on you. Beef stew meat is another great choice and is often already cut into convenient chunks at the store, 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 cubes yourself—it’s the same cut and usually more affordable. Just make sure whatever you choose has some fat content, as leaner cuts can get tough and chewy after hours in the crockpot.

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Options for Substitutions

This chili is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Beef stew meat or chuck steak: Ground beef is a great substitute if you prefer a more traditional chili texture. Use 2 lbs and brown it in batches. You can also try ground turkey or chicken for a leaner option, though you’ll lose some of that rich beef flavor.
• Brown sugar: Maple syrup works as mentioned, but you can also use honey or regular white sugar. Each adds a slightly different sweetness, but they all balance the acidity of the tomatoes nicely.
• Smoked paprika: Regular paprika works fine if that’s what you have. You’ll miss out on the smoky depth, but the chili will still taste great. For extra smokiness, add a pinch of chipotle powder.
• Kidney beans: Black beans, pinto beans, or even a mix of different beans work well here. Some folks prefer their chili without beans entirely, which is totally fine too.
• Beef broth: Chicken broth or even water will work in a pinch. If using water, you might want to add an extra bouillon cube or a splash of Worcestershire sauce for more depth.
• Chili powder: This is the backbone of your chili, so try not to skip it. But if you’re short, you can make your own blend using equal parts cumin, paprika, and cayenne pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is skipping the browning step for the beef – taking a few extra minutes to sear the meat in batches creates a deeper flavor that slow cooking alone can’t achieve.

Another common error is adding the beans at the beginning, which can turn them mushy after hours of cooking, so stir them in during the last 30-60 minutes instead for a better texture.

Don’t forget to taste and adjust your seasoning at the end of cooking, since slow cooking can mellow out spices – you might need an extra pinch of salt or a splash of vinegar to brighten everything up.

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 cornmeal into the pot to thicken it naturally.

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What to Serve With Steak Chili?

A big bowl of steak chili practically begs for a warm slice of cornbread on the side – the slightly sweet flavor is perfect for balancing out all those rich, smoky spices. I love loading up my chili with toppings like shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and chopped green onions so everyone can customize their bowl. Tortilla chips are another great option for scooping up the chili, or you can crush them right on top for some crunch. If you want to make it more of a complete meal, serve it over a baked potato or alongside some Mexican rice and you’ve got yourself a seriously filling dinner.

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 having ready to go for easy lunches or quick dinners during the week.

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 it in 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 or water to loosen it up.

Estimated Nutrition

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

• Calories: 2850-3150
• Protein: 180-200 g
• Fat: 120-140 g
• Carbohydrates: 210-230 g

Ingredients

For the beef:

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

For the chilli base:

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

For toppings (optional):

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

Step 1: Sear the Beef and Build the Aromatics

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

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

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—this creates a flavorful crust that adds richness to the chili.

Transfer the seared beef to your crockpot.

Without cleaning the pan, add the diced onion to the same skillet and sauté for 4-5 minutes until softened and starting to caramelize.

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

Step 2: Create the Spice and Tomato Base

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

To the sautéed onions and garlic in the skillet, add the chili powder, ground cumin, smoked paprika, and dried oregano.

Stir constantly for about 30 seconds to bloom the spices and release their full flavor.

Then add the tomato paste and brown sugar, stirring well to combine everything into a paste-like mixture.

Pour in the crushed tomatoes and tomato sauce, stirring to deglaze the pan and pick up all the browned bits from searing the beef.

Let this simmer for 3-5 minutes to allow the flavors to meld and the tomato sauce to reduce slightly, concentrating its flavor.

I like to add tomato paste early because it needs time to cook out its raw taste and develop deeper, more complex flavors.

Step 3: Combine Everything in the Crockpot

• seared beef from Step 1
• tomato and spice mixture from Step 2
• 14 oz kidney beans, drained and rinsed
• 1 cup beef broth

Pour the tomato and spice mixture from Step 2 over the seared beef in the crockpot.

Add the drained and rinsed kidney beans and beef broth, stirring gently to distribute all ingredients evenly.

Make sure the beef is mostly submerged in liquid—this ensures even cooking and allows all the flavors to develop together.

I find that rinsing the canned beans removes excess sodium and starch, giving the chili a cleaner, brighter finish.

Step 4: Cook Low and Slow

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

The long, gentle cooking breaks down the tougher cuts of beef stew meat until it becomes tender and absorbs all the chili flavors.

Use a skewer or fork to test the meat—it should shred easily when fully cooked.

During the last 30 minutes of cooking, taste the chili and adjust the seasoning with additional salt and pepper if needed.

Step 5: Serve with Toppings

• tortilla chips
• cornbread
• jalapeño peppers, sliced
• sour cream
• green onions, chopped
• shredded cheddar cheese

Ladle the hot chili into bowls and set out all the toppings for your guests to customize their own.

The cool, creamy contrast of sour cream and the sharp bite of shredded cheddar cheese complement the rich, spiced chili perfectly.

Serve alongside tortilla chips for scooping or cornbread for soaking up every last bit of sauce.

Spicy Crockpot Steak Chili

Delicious Spicy 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 35 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings 7 servings

Calories 3000 kcal

Ingredients

  

For the beef:

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

For the chilli base:

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

For toppings (optional):

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

Instructions

 

• Pat the beef stew meat dry with paper towels, then season generously with kosher salt and black pepper on all sides. 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—this creates a flavorful crust that adds richness to the chili. Transfer the seared beef to your crockpot. Without cleaning the pan, add the diced onion to the same skillet and sauté for 4-5 minutes until softened and starting to caramelize. Add the minced garlic and cook for 1 minute until fragrant.
• To the sautéed onions and garlic in the skillet, add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly for about 30 seconds to bloom the spices and release their full flavor. Then add the tomato paste and brown sugar, stirring well to combine everything into a paste-like mixture. Pour in the crushed tomatoes and tomato sauce, stirring to deglaze the pan and pick up all the browned bits from searing the beef. Let this simmer for 3-5 minutes to allow the flavors to meld and the tomato sauce to reduce slightly, concentrating its flavor. I like to add tomato paste early because it needs time to cook out its raw taste and develop deeper, more complex flavors.
• Pour the tomato and spice mixture from Step 2 over the seared beef in the crockpot. Add the drained and rinsed kidney beans and beef broth, stirring gently to distribute all ingredients evenly. Make sure the beef is mostly submerged in liquid—this ensures even cooking and allows all the flavors to develop together. I find that rinsing the canned beans removes excess sodium and starch, giving the chili a cleaner, brighter finish.
• Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours. The long, gentle cooking breaks down the tougher cuts of beef stew meat until it becomes tender and absorbs all the chili flavors. Use a skewer or fork to test the meat—it should shred easily when fully cooked. During the last 30 minutes of cooking, taste the chili and adjust the seasoning with additional salt and pepper if needed.
• Ladle the hot chili into bowls and set out all the toppings for your guests to customize their own. The cool, creamy contrast of sour cream and the sharp bite of shredded cheddar cheese complement the rich, spiced chili perfectly. Serve alongside tortilla chips for scooping or cornbread for soaking up every last bit of sauce.