I recently shared a Red & Green Chili recipe that was also for the slow cooker, but it did require a little bit of stove cooking first. I know it’s only one extra step (and worth it in the end), but some days, just one less thing to do can make all the difference! With this Steak Chili recipe, my goal was to make things as quick and EASY as possible. And trust me, it doesn’t get any easier or more delicious than this one. So if you are looking for a way to stay warm this winter or to feed a bunch of extra house guests, this recipe will not disappoint! (Just be sure to double it for a big crowd.)
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Easy Slow Cooker Steak Chili
- 1 1/2 pounds stew beef, cut in 2-inch chunks (grass-fed recommended)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper, or regular pepper (double this if you like it hot!)
- 1/2 onion, diced
- 1 15-oz can kidney beans, drained and rinsed
- 1 28-oz can diced tomatoes, with juice
- cheese, grated
- sour cream
- avocado, diced
Put the stew beef chunks in the bottom of the slow cooker. Sprinkle with chili powder, cumin, salt, and pepper. Top with onions, beans, and tomatoes.
Turn the slow cooker onto high and cook for 5 to 6 hours. Shred beef with a fork before serving, if desired. Top with garnishes of choice and serve warm.
We recommend organic ingredients when feasible.