I recently shared a Red & Green Chili recipe that was also for the crock pot, 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! That’s where this steak chili recipe comes in.
So if you’re looking for a way to stay warm this winter or to feed a bunch of extra house guests (or if you’re participating in a chili cook-off!), this recipe will not disappoint! Just be sure to double it for a big crowd. This White Bean Chili and this Dutch Oven Chili are great too!
What Goes into This Steak Chili Recipe?
Who doesn’t love a warm bowl of chili on a chilly day? It’s even better when you make it with minimal prep. This chili recipe has it all: great taste, real food ingredients, and no precooking or extensive prep required.
The best cut of steak for this slow cooker steak chili recipe is actually stew beef. Stew beef is usually pre-cut into 2” chunks, which saves on prep time. It’s also perfectly marbled, meaning tender chunks of beef that shred after slow cooking.
If you can’t get stew beef, it can be subbed with any tender, marbled beef cuts you have available (cut into 2” chunks). Ground beef or ground turkey will also work, but I recommend pre-cooking before adding it to the slow cooker.
We used a 15oz can of kidney beans, but you can also use black beans instead. Make sure to thoroughly drain and rinse canned beans before adding them to the slow cooker.
You’ll need one large 28 oz can for this recipe. Choose a variety that’s unseasoned and if you don’t like tomato chunks 28 oz of crushed tomatoes will also work.
Onions and Seasoning
If you buy pre-cut stew beef the only prep is dicing half an onion. You probably have all the spices for this steak chili recipe in your pantry: chili powder, cumin, cayenne pepper, and salt.
Spices, including the pepper, can be adjusted to taste.
How to Make Slow Cooker Steak Chili
This recipe is super easy! Just throw all your ingredients into the slow cooker in the order they appear on the recipe. Then cook on high for 5-6 hours, shred the beef, and serve!
Can This Recipe be Doubled?
Yes, go ahead and double the ingredients. You may need to add extra cooking time.
How Can I Freeze Leftover Chili?
Leftover chili is one of the easiest foods to freeze! If you like easy meals (or have kids with busy schedules), it’s a great idea to double this recipe and freeze the extra. To freeze chili, simply cool fully then portion it out into freezer-safe containers.
You can thaw in the fridge overnight, defrost/reheat in the microwave, or put frozen chili in a pot with a few splashes of water and heat on the stove.
Can You Cook This Steak Chili Recipe on Low Instead?
Yes, this chili can be cooked on low for about 8 hours. If you plan to be out longer, consider doubling the recipe or investing in a slow cooker with a timer that will automatically switch to warm after 8 hours (for food safety, don’t leave the slow cooker on warm for more than 2-4 hours).
How Can I Pressure Cook This Steak Chili Recipe in an Instant Pot?
I don’t use an Instant Pot myself, but most slow cooker recipes can be adapted to one with a few simple changes. Here are some tips that might work if you want to try this recipe in an Instant Pot instead of a slow cooker:
- Heat a small amount of olive oil on the sauté setting and fry your beef pieces on all sides. You may need to work in batches.
- Add the onion and cook until browned.
- You may want to deglaze the pan with ½ cup of chicken stock to avoid burning.
- Turn off, then add all the other ingredients to the instant pot.
- Set it to the chili setting and cook for 20 minutes, or pressure cook on high for 10 minutes and natural release.
- Shred beef and serve.