With this steak chili recipe, my goal was to use a slow cooker to make things as quick and easy as possible.
I recently shared a recipe for red & green chili for pans, but it required a little stove cooking first. worth of). That’s where this steak chili recipe comes in.
So if you’re looking for a way to stay warm this winter, or are looking for a way to feed extra guests (or if you’re entering a chili cooking contest!), this recipe won’t disappoint. ! Make sure to double the amount for large groups.
What’s in this Steak Chili Recipe?
Who doesn’t love a warm bowl of chili on a chilly day? Even better when made with minimal prep. This chili recipe has it all. Great taste, real ingredients, no pre-cooking or extensive prep required.
The best steak cut for this slow cooker steak chili recipe is actually stew beef. Stew beef is usually pre-cut into 2-inch chunks to save prep time. It is also fully marbling. That is, tender chunks of beef that have been slow-cooked and then shredded.
If stew beef isn’t available, you can season it with any tender marbled beef cuts (cut into 2-inch chunks) on hand. You can also use ground beef or ground turkey, but I recommend pre-cooking them before putting them in the slow cooker.
I used a 15 oz can of kidney beans, but you can use black beans instead. Drain and rinse canned beans thoroughly before placing them in the slow cooker.
This recipe calls for one large 28-ounce can. If you choose the unseasoned variety and don’t like chunks of tomatoes, a 28-ounce mashed tomato will also work.
onions and seasoning
If you buy pre-cut beef stew, simply diced half an onion. You probably have all the spices for this steak chili recipe (chili powder, cumin, cayenne pepper, salt) in your pantry.
Spices, including pepper, can be adjusted to taste.
How to make slow cooker steak chili
This recipe is super easy! Simply place all ingredients in the slow cooker in the order shown in the recipe. Then on high heat he cooks for 5-6 hours, shreds the beef and serves.
Can this recipe be doubled?
Yes, go ahead and double the ingredients. Additional cooking time may be required.
How can I freeze leftover chilies?
Leftover chilies are one of the easiest foods to freeze. If you like quick meals (or have kids with busy schedules), he recommends doubling this recipe and freezing any leftovers. To freeze the peppers, let them cool completely, then divide into freezer-safe containers.
You can thaw them overnight in the refrigerator, thaw/reheat them in the microwave, or heat them on the stove with the frozen chiles in a saucepan with a few splashes of water.
Can I cook this steak chili recipe at a lower temperature instead?
Yes, this chili can be cooked on low heat for about 8 hours. (For food safety, do not leave the slow cooker warm for more than 2-4 hours). time).
How do I pressure cook this steak chili recipe in my Instant Pot?
I haven’t used the Instant Pot myself, but most slow cooker recipes can be adapted for the Instant Pot with a few simple changes. If you want to give it a try, here are some tips:
- Heat a little olive oil in a sauté setting and sauté the beef on all sides. Sometimes you have to work in batches.
- Add onions and sauté until browned.
- We recommend deglazing the pan with ½ cup of chicken stock to prevent burning.
- Turn off, then add all other ingredients to the Instant Pot.
- Set to the chili setting and cook for 20 minutes, or cook on high pressure for 10 minutes and let it release naturally.
- Cut the beef into thin strips and enjoy.