Description
A hearty and flavorful Slow Cooker Steak Chili recipe that combines tender stew meat with savory tomatoes, beans, and chili spices. Perfect for an easy, comforting meal that simmers all day to develop rich, deep flavors.
Ingredients
Scale
Meat & Oil
- 2 lb stew meat, cut into bite-sized pieces
- 1 Tbsp oil
Canned Goods
- 2 (14.5-oz) cans diced tomatoes, undrained
- 2 (15-oz) cans chili beans, undrained
Spices & Herbs
- ¼ cup chili powder
- 2 Tbsp dried minced onion flakes
Instructions
- Brown the Meat: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the stew meat and cook, stirring occasionally, until the bite-sized pieces are lightly browned on all sides. This step helps to seal in flavor and improve the chili’s texture.
- Transfer to Slow Cooker: Move the browned meat cubes to a 6-quart slow cooker to prepare for slow cooking.
- Add Remaining Ingredients: Pour in two undrained cans of diced tomatoes, two undrained cans of chili beans, ¼ cup of chili powder, and 2 tablespoons of dried minced onion flakes. Stir everything well to evenly distribute the spices and ingredients.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours. Slow cooking will tenderize the meat thoroughly and meld all the bold flavors together into a rich, comforting chili.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
- If you prefer a thicker chili, uncover and cook on high for an additional 30 minutes to reduce liquid.
- This chili stores well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.
- Serve with shredded cheese, sour cream, or cornbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours 0 minutes
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
