Slow Cooker Steak Chili – Deep, Hearty Comfort That Simmered All Day
There’s something almost magical about a slow cooker quietly working away on the counter, filling the house with rich, savory aromas while life carries on around it. Slow cooker steak chili is one of those recipes that feels like a reward at the end of the day—deeply flavorful, thick and hearty, with tender chunks of beef that practically melt into the chili. It’s not rushed, not fussy, and absolutely worth the wait.
This isn’t your average ground beef chili. Using steak gives this dish a bold, almost stew-like richness that feels extra cozy on cold evenings. The long, gentle simmer allows the beef to soften, the spices to bloom, and the sauce to thicken into something truly comforting. It’s the kind of meal you make when you want leftovers that somehow taste even better the next day.
Whether you’re feeding a crowd, meal-prepping for the week, or just craving a bowl of serious comfort, this slow cooker steak chili delivers every time.
Ingredients:
- Beef steak (chuck or sirloin), cut into bite-sized cubes
- Olive oil
- Yellow onion, diced
- Garlic cloves, minced
- Chili powder
- Ground cumin
- Smoked paprika
- Dried oregano
- Salt
- Black pepper
- Crushed tomatoes
- Tomato paste
- Beef broth
- Kidney beans, drained and rinsed
- Black beans, drained and rinsed
- Worcestershire sauce
- Brown sugar (optional, for balance)
- Bay leaf
Instructions:
- Heat olive oil in a skillet over medium-high heat. Season steak cubes with salt and pepper.
- Sear the steak in batches until browned on all sides. Transfer to the slow cooker.
- In the same skillet, sauté onion until softened, then add garlic and cook for 30 seconds.
- Stir in chili powder, cumin, smoked paprika, and oregano, letting the spices bloom briefly.
- Add crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, and brown sugar if using. Stir well.
- Pour the mixture over the steak in the slow cooker. Add beans and bay leaf.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the steak is tender.
- Remove bay leaf, taste, and adjust seasoning before serving.
Slow Cooker Steak Chili
Ingredients
Equipment
Method
- Season steak with salt and pepper and brown in olive oil.
- Transfer beef to slow cooker.
- Sauté onion and garlic, then add spices.
- Stir in tomatoes, broth, paste, and Worcestershire sauce.
- Pour mixture over beef, add beans and bay leaf.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Notes
Tips & Tricks
- Chuck steak works best for ultra-tender results after long cooking.
- Browning the beef first adds depth, but you can skip it if short on time.
- For thicker chili, leave the lid off for the last 30 minutes of cooking.
Variations
- Add diced bell peppers for extra sweetness.
- Stir in a square of dark chocolate for deeper richness.
- Make it spicy with cayenne or chipotle powder.
- Swap beans for pinto or cannellini beans if preferred.
Serving Suggestions
Serve slow cooker steak chili with cornbread, rice, or tortilla chips. Top with shredded cheese, sour cream, avocado, or green onions. It’s also fantastic spooned over baked potatoes or nachos.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes beautifully for up to 3 months—perfect for future cozy nights.
FAQ
Can I use ground beef instead?
Yes, but steak gives a heartier, more stew-like texture.
Does this chili get better overnight?
Absolutely. The flavors deepen and become even richer the next day.
Can I make this spicy?
Easily—add chili flakes, jalapeños, or extra chili powder.
History / Fun Facts
Chili has roots stretching from Texas to Mexico, evolving into countless regional variations. Steak chili leans closer to traditional Texas-style chili, where beef is the star and slow cooking brings out its bold, savory character.
