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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- 1½ pounds stew beef, cut in 2-inch chunks (grass-fed recommended)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ⅛ teaspoon ground red (cayenne) pepper - double this if you like it hot!
- ½ onion, diced
- 1 15-ounce can kidney beans, drained and rinsed
- 1 28-ounce can diced tomatoes, with juice
- Optional toppings: grated cheese, sour cream, diced avocados, and/or fresh cilantro
- 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.