This Meaty Slow Cooker Steak Chili isn’t just a recipe; it’s an event in our household. The first time I made it, the aroma alone had my family circling the kitchen like sharks, impatiently asking when dinner would be ready. The rich, deep flavors, the incredibly tender chunks of steak that practically melt in your mouth, and the satisfying heartiness make it an absolute showstopper. It’s become our go-to for chilly autumn evenings, game day gatherings, or any time we crave a truly comforting and impressive meal without spending hours actively cooking. The slow cooker does all the heavy lifting, transforming simple ingredients into a complex, savory masterpiece that tastes like it simmered on the stove all day. Honestly, the hardest part is waiting for it to be done!

The Ultimate Meaty Slow Cooker Steak Chili

Get ready to experience chili on a whole new level. This recipe focuses on tender, flavorful steak, a rich and savory sauce, and a perfect blend of spices that will have everyone asking for seconds.

Ingredients

For the Steak & Initial Sauté:
- 2.5 – 3 lbs boneless beef chuck roast, trimmed of excess fat and cut into 1 to 1.5-inch cubes
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, chopped (about 1.5 cups)
- 2 bell peppers (any color combination, e.g., one red, one green), cored, seeded, and chopped
- 4-6 cloves garlic, minced (about 2 tablespoons)
- 1-2 jalapeños, minced (seeds removed for less heat, optional)
For the Chili Base & Spices:
- 1/4 cup chili powder (use a good quality, flavorful blend)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cocoa powder (unsweetened, for depth of flavor – optional but recommended)
- 1/2 – 1 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon salt (or to taste, you’ll adjust later)
- 1/2 teaspoon black pepper (or to taste)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar or red wine vinegar (for brightness)
- 1-2 bay leaves
Beans (Optional, add in the last hour):
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans or black beans, rinsed and drained
For Thickening (Optional, last 30 minutes):
- 2 tablespoons masa harina mixed with 1/4 cup warm water (or 1 tablespoon cornstarch mixed with 2 tablespoons cold water)
For Garnish (Optional):
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
- Crushed tortilla chips or Fritos
- Lime wedges
- Pickled jalapeños

Instructions

Prepare and Sear the Steak:
- Pat the beef chuck cubes dry with paper towels. Season generously with about 1 teaspoon of salt and 1/2 teaspoon of black pepper from your measured amounts.
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
- Working in batches to avoid overcrowding the pan, sear the steak cubes on all sides until nicely browned, about 2-3 minutes per side. This step is crucial for developing deep flavor. Don’t rush it!
- Transfer the seared steak to your slow cooker (6-quart or larger recommended). Do not clean the skillet.
Sauté the Aromatics:
- To the same skillet, add the chopped onion and bell peppers. Sauté over medium heat for 5-7 minutes, stirring occasionally, until softened and lightly browned, scraping up any browned bits (fond) from the bottom of the pan.
- Add the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Bloom the Spices:
- Add the chili powder, cumin, smoked paprika, oregano, cocoa powder (if using), and cayenne pepper to the skillet with the vegetables. Stir constantly and cook for 1-2 minutes until the spices are fragrant and slightly toasted. This step, called “blooming,” intensifies their flavor.
Deglaze and Build the Sauce Base:
- Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, until it darkens slightly.
- Pour in about 1/2 cup of the beef broth to deglaze the pan, scraping up any remaining browned bits from the bottom. This is pure flavor!
- Add the remaining beef broth, crushed tomatoes, diced tomatoes (undrained), Worcestershire sauce, and apple cider vinegar. Stir well to combine. Bring the mixture to a gentle simmer.
Combine in Slow Cooker:
- Pour the tomato and vegetable mixture from the skillet over the seared steak in the slow cooker.
- Add the bay leaves.
- Stir everything gently to ensure the steak is mostly submerged in the liquid.
Slow Cook:
- Cover the slow cooker and cook on LOW for 7-9 hours or on HIGH for 4-5 hours. The steak should be incredibly tender and easily shreddable. Low and slow is generally preferred for the most tender results.
Add Beans (If Using):
- About 1 hour before the end of the cooking time, stir in the rinsed and drained kidney beans and pinto/black beans (if using). This prevents them from becoming overly mushy.
Thicken (Optional) and Final Seasoning:
- If you prefer a thicker chili, during the last 30 minutes of cooking, prepare your thickening slurry. Whisk the masa harina with warm water (or cornstarch with cold water) until smooth. Stir the slurry into the chili. Cover and continue cooking until thickened.
- Remove the bay leaves.
- Taste the chili and adjust seasonings as needed. You may want to add more salt, pepper, chili powder, or a pinch more cayenne for heat. A squeeze of fresh lime juice can also brighten the flavors.
Rest and Serve:
- Once done, turn off the slow cooker. If possible, let the chili rest for 15-30 minutes before serving. This allows the flavors to meld even further.
- Ladle the meaty steak chili into bowls and serve hot with your favorite toppings.

Nutrition Facts

Servings: Approximately 8-10 servings
Calories per serving (estimated): Approximately 450-550 calories, depending on the exact cut of beef, use of beans, and toppings. This is an estimate and can vary.

(Note: This nutritional information is an approximation. Actual values will vary based on specific ingredients used, portion sizes, and any modifications made to the recipe.)

Preparation Time

Prep Time (Chopping & Searing): 30-40 minutes
Cook Time (Slow Cooker): 7-9 hours on LOW, or 4-5 hours on HIGH
Total Time (excluding resting): Approximately 4.5 hours to 9.75 hours

How to Serve

This Meaty Slow Cooker Steak Chili is a versatile dish that can be enjoyed in numerous ways. Here are some popular serving suggestions and topping ideas:

Classic Bowl:
- Serve piping hot in a deep bowl.
- Offer a “toppings bar” so everyone can customize their bowl.
Topping Ideas (offer a variety):
- Dairy: Shredded sharp cheddar cheese, Monterey Jack cheese, pepper jack cheese, crumbled cotija cheese, sour cream, plain Greek yogurt.
- Fresh & Zesty: Chopped fresh cilantro, sliced green onions (scallions), diced red onion, diced avocado, fresh lime wedges for squeezing.
- Spicy: Sliced fresh or pickled jalapeños, your favorite hot sauce, a dash of extra cayenne pepper.
- Crunchy: Crushed tortilla chips, Fritos, crispy fried onions, oyster crackers.
Accompaniments:
- Cornbread: A classic pairing! Serve with warm slices of sweet or savory cornbread, or cornbread muffins.
- Rice: Serve the chili over a bed of fluffy white or brown rice to soak up the delicious sauce.
- Baked Potatoes: Use the chili as a hearty topping for baked potatoes or sweet potatoes.
- Crusty Bread: Perfect for dipping and mopping up every last bit of chili.
- Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast.
Creative Serving Ideas:
- Chili Cheese Fries: Ladle over crispy French fries and top with melted cheese.
- Chili Dogs: A generous spoonful over hot dogs in buns.
- Nachos: Use as a base for an epic plate of steak chili nachos.
- Taco Salad Base: Instead of ground beef, use this steak chili for a more robust taco salad.

No matter how you choose to serve it, this steak chili is sure to be a crowd-pleaser!

Additional Tips

Don’t Skip the Sear: Searing the steak cubes before adding them to the slow cooker is absolutely critical. This Maillard reaction creates a deep, complex, savory flavor base that you simply can’t achieve otherwise. Take the time to brown the meat well on all sides.
Bloom Your Spices: Tossing the dry spices into the hot pan with the sautéed aromatics for a minute or two before adding liquids “blooms” them. This toasting process awakens their essential oils and significantly enhances their flavor and aroma, making your chili much more fragrant and delicious.
Control the Heat: Chili heat is personal. Start with the lower amount of cayenne pepper (or omit it if you’re sensitive). You can always add more heat at the end with extra cayenne, hot sauce, or fresh jalapeños for those who like it spicier. Using chipotle powder instead of or in addition to cayenne can add a lovely smoky heat.
Bean Flexibility: Beans are a classic chili component, but not everyone loves them, or you might have a preference. Feel free to use your favorite beans (black, pinto, kidney are common), a mix, or omit them entirely for an “all-meat” chili. If omitting, you might want to slightly increase the steak or add other hearty vegetables like diced sweet potatoes or corn.
Develop Flavors Overnight: Chili, like many stews, often tastes even better the next day! If you have the time, make it a day ahead. Let it cool completely, then store it in the refrigerator. The flavors will continue to meld and deepen. Reheat gently on the stove or in the slow cooker.

FAQ Section

Q1: What is the best cut of steak for slow cooker chili?
A1: Boneless beef chuck roast is ideal for slow cooker steak chili. It has a good amount of marbling and connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender, flavorful meat that shreds beautifully or holds its shape in cubes, depending on your preference. Other good options include bottom round roast or brisket, though chuck is generally the most readily available and cost-effective. Avoid lean cuts like sirloin or tenderloin, as they can become dry and tough with prolonged cooking.

Q2: Can I make this steak chili on the stovetop or in an Instant Pot?
A2: Yes, with adjustments!

Stovetop: Follow the searing and sautéing steps in a large Dutch oven or heavy-bottomed pot. After adding all ingredients, bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the steak is very tender, stirring occasionally. You may need to add more beef broth if it becomes too thick.
Instant Pot: Use the “Sauté” function to sear the beef and cook the aromatics/spices. Deglaze, then add remaining ingredients (except beans and thickener if using). Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” (High Pressure) for 35-45 minutes. Allow a natural pressure release for at least 15-20 minutes before quick releasing any remaining pressure. Stir in beans and thickener (using the “Sauté” function again) as desired.

Q3: Can I add other vegetables to this chili?
A3: Absolutely! Chili is very customizable. Good vegetable additions include:
* Corn: Fresh, frozen, or canned (drained) – add with the beans.
* Zucchini or Yellow Squash: Diced – add during the last 1-2 hours of cooking.
* Sweet Potatoes or Butternut Squash: Peeled and diced – add at the beginning with the steak as they take longer to cook.
* Carrots or Celery: Finely diced – sauté with the onions and peppers.
Keep in mind that adding more vegetables might require a slight adjustment in liquid or seasonings.

Q4: My chili isn’t thick enough. How can I thicken it further?
A4: There are several ways to thicken your chili:
* Masa Harina Slurry: This is a classic chili thickener. Mix 2 tablespoons of masa harina with 1/4 cup of warm water and stir into the chili during the last 30 minutes of cooking. It also adds a subtle corn flavor.
* Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the chili during the last 30 minutes.
* Simmer Uncovered: If using the stovetop method, or if your slow cooker has a very loose lid, you can remove the lid for the last 30-60 minutes of cooking to allow some excess liquid to evaporate.
* Mash Some Beans: If you’re using beans, you can remove about 1/2 cup, mash them with a fork, and stir them back into the chili.

Q5: How long will this steak chili last, and can I freeze it?
A5: This Meaty Slow Cooker Steak Chili stores very well!
* Refrigerator: Cool the chili completely, then transfer it to an airtight container. It will last in the refrigerator for 3-4 days.
* Freezer: Cool the chili completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. It can be frozen for up to 3-4 months for best quality. To reheat, thaw overnight in the refrigerator and then gently reheat on the stovetop or in the microwave until hot. You may need to add a splash of broth if it has thickened too much.

Slow Cooker Steak Chili Recipe