Slow Cooker Steak Chili (Chili Con Carne) Recipe

I just made Crockpot Steak Chili and the bowl I ended up with is all fork-tender steak, stubbornly thick sauce, and a heat that refuses to be polite.

I’m obsessed with Crockpot Steak Chili because it hits meat cravings hard and doesn’t pretend to be delicate. I love the way Chuck Steak Chili stays chunky and rude, all beef and spice, not saucy mush.

I like the smell of garlic and yellow onion when it finally sneaks out of the lid. And the texture, big steak bits that actually feel like you’re eating something, not sipping tomato soup.

But mostly it’s the blunt honesty: beef forward, smoky, a little sticky, and loud. Comfort?

Nah. Satisfaction.

That’s the word. I want it every week.

No apologies, just bring bowls.

Ingredients

• Flank or chuck steak: hearty protein, fork-tender chunks you’ll love.
• Vegetable or olive oil: keeps meat from sticking, adds mild richness.
• Yellow onion: sweet backbone, makes the chili taste homey.
• Green or red bell pepper: crunchy sweetness, color and texture.
• Jalapeño: brings heat if you want it, seeds up to you.
• Garlic: punchy aroma, warms everything without trying too hard.
• Crushed tomatoes: saucy base, bright tomato brightness that ties it.
• Tomato paste: deep umami, thickens and sharpens the tomato note.
• Beef broth or beer: adds depth and a meaty, cozy liquid.
• Kidney beans: creamy bites, classic chili feel if you add them.
• Pinto beans: soft texture, mellow bean flavor that soaks spices.
• Chili powder: chili’s main spice, earthy and familiar.
• Cumin: smoky warmth, gives that classic chili scent.
• Smoked paprika: subtle smoke, tasty without being loud.
• Dried oregano: herbal hint, ties the spices together quietly.
• Cayenne pepper: adds real heat, use sparingly if you’re cautious.
• Kosher salt: brings out flavors, don’t skip tasting as you go.
• Black pepper: small kick and peppery freshness.
• Brown sugar or maple syrup: little sweetness to balance acidity.
• Worcestershire sauce: umami boost, it’s a sneaky savory trick.
• Cornstarch slurry: thickens the chili if you like more body.
• Cilantro: fresh, bright herb that lightens each spoonful.
• Lime juice: zesty finish, wakes up the whole bowl.
• Shredded cheddar: melty, salty topping everyone fights over.
• Sour cream: cool, creamy contrast to spicy chili.

Ingredient Quantities

• 2 pounds flank steak or chuck steak, trimmed and cut into 1 inch cubes
• 2 tablespoons vegetable oil or olive oil
• 1 large yellow onion, chopped
• 1 large green or red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional if you want heat)
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth (or 12 ounces beer for more flavor)
• 1 (15 ounce) can kidney beans, drained and rinsed (optional)
• 1 (15 ounce) can pinto beans, drained and rinsed (optional)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper, or to taste
• 1 to 2 teaspoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar or maple syrup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water, if you want it thicker (optional)
• Fresh cilantro, chopped, for garnish (optional)
• Fresh lime juice, from 1 lime, for serving (optional)
• Shredded cheddar cheese and sour cream, for serving (optional)

How to Make this

1. Pat steak dry and season with 1 tsp black pepper and 1 to 2 tsp kosher salt; heat 2 tbsp oil in a large skillet over medium high heat and brown the steak cubes in batches until nicely seared, about 2 minutes per side, set aside (don’t overcrowd the pan).

2. In the same skillet add the chopped onion, chopped bell pepper and the minced jalapeño if using; cook until softened, about 4 to 5 minutes, scraping up browned bits from the steak.

3. Add the 4 cloves garlic and cook 30 seconds more, then stir in 2 tbsp tomato paste and cook another minute to deepen the flavor.

4. Pour in 1 cup beef broth or 12 ounces of beer to deglaze the pan, scraping any fond into the liquid; stir in the 28 ounce can crushed tomatoes, 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne (or less to taste), 1 tbsp brown sugar or maple syrup and 2 tbsp Worcestershire sauce.

5. Transfer the seared steak and the tomato mixture to your slow cooker; add the drained kidney and pinto beans if using, stir to combine.

6. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the steak is fork tender and the flavors have melded; taste midway and add salt if needed.

7. If you want a thicker chili, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot chili about 15 minutes before serving, then let it cook until it thickens.

8. Adjust seasoning with more salt, black pepper or cayenne if you like it spicier; squeeze fresh lime juice from 1 lime for brightness right before serving.

9. Ladle into bowls and garnish with chopped cilantro, shredded cheddar cheese and a dollop of sour cream if desired.

Equipment Needed

1. Large heavy skillet or sauté pan (for searing the steak)
2. Slow cooker or crock pot (for the long, low cook)
3. Chef’s knife and cutting board (for chopping onion, pepper and jalapeño)
4. Tongs or a slotted spoon (to flip and transfer seared steak)
5. Wooden spoon or heatproof spatula (to scrape up browned bits and stir)
6. Measuring cups and measuring spoons (for broth, spices and tomato paste)
7. Colander or sieve (to drain and rinse the beans)
8. Small bowl and whisk or fork (to mix cornstarch slurry and to taste adjustments)

FAQ

Slow Cooker Steak Chili (Chili Con Carne) Recipe Substitutions and Variations

• Steak (2 pounds flank or chuck): swap with 2 pounds chuck roast cut into cubes, or 2 pounds lean ground beef for a faster cook and chunkier chili. You can also use boneless short ribs for richer flavor, but you’ll need to skim more fat.
• Kidney or pinto beans: use black beans or cannellini beans if you want a milder texture. If you dont want beans at all, add extra tomatoes and some extra beef or a cup of barley for body.
• Beef broth or beer (1 cup): use low sodium chicken broth or vegetable stock if you dont have beef broth. For a deeper flavor without beer, stir in 1 tablespoon soy sauce or a splash of balsamic vinegar.
• Fresh cilantro and lime: swap cilantro with chopped parsley if you dont like the herb, and use a squeeze of white wine vinegar instead of lime juice for brightness.

Pro Tips

1) Don’t overcrowd the pan when you sear the steak cubes. Do them in batches so you actually get a good crust, otherwise they’ll just steam and taste meh. Pat the meat very dry first, salt right before searing, and use a hot pan and oil so you get those brown bits.

2) Save and use the fond. After browning and while sauteing onions and peppers, add a splash of beef broth or beer and scrape the pan well. That stuff is pure flavor, so don’t wipe it down or ignore it.

3) Taste and tweak near the end, not just at the start. Chili concentrates as it cooks so you may need more salt, acid or sweetness later. A squeeze of lime or a teaspoon of brown sugar can rescue a flat pot, and a little extra cayenne or paprika can brighten it if it feels dull.

4) If you want better texture, add the beans later or mash some of them in. Rinsed canned beans added in the last hour keep their shape; mash a cup of beans into the chili for thickness instead of over-using cornstarch. Also, if you do use cornstarch mix it cold first and stir it in slowly, or you’ll get lumps.