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Steak Chili is a rich, meaty chili con carne recipe full of beans, chunks of beef and spices. Topped with sour cream, cheese, and onions it’s the perfect hearty meal for cooler weather.Pin this recipe for later!
Table of Contents
About The Recipe
Steak Chili is just one of many ways to prepare a hearty bowl of homemade chili. Everyone seems to have an opinion over the best type – ground beef, pork chili or chunks of beef? Pinto beans or kidney beans? Spicy or mild?
I love chili made just about any way, but I have to say I am partial to this steak version!
- Easy to Prepare – Just saute the meat and then dump everything into your crockpot.
- Versatile – It’s easy to customize this recipe, or any chili recipe, to your personal tastes. Add hot sauce for a spicier chili, or add ground beef to make it even more meatier.
- Budget-Friendly – Chuck roast is one of the most economical cuts of beef, and cans of beans on pretty inexpensive. A batch of chili can serve a crowd without breaking the bank.
The great thing is, you don’t have to have a favorite – you can enjoy them all! Just be sure to give this one a try, and then compare it to my Instant Pot Skyline Chili, Turkey Chili, and my classic Easy Chili Recipe made with ground beef.
How To Make Steak Chili
See recipe card below for ingredient quantities and full instructions.
- Brown meat with onions and garlic in a large dutch oven.
- Stir in beans, tomato sauce, tomatoes, beef broth, and seasonings.
- Bring to a simmer and transfer to a slow cooker, or continue simmering for 30 minutes to 2 hours.
- Cover and cook on LOW for 4-6 hours, then keep warm until you’re ready to serve.
The best meat for chili is one that’s tender, and usually with a higher fat content for added flavor. Chuck roasts, either cut into chunks or ground, tends to have the best flavor and texture.
Yes, traditionally chili is made with kidney beans or pinto beans, but you can leave them out if you prefer.
Chili con carne refers specifically to a spicy beef stew, while “chili” is a generic term that generally means the same thing.
You can finish the chili on the stovetop by simmering for 30 minutes to 2 hours instead of transferring to the slow cooker.
Finishing this chili in the slow cooker allows the flavors to deepen all day, making a super rich and flavorful chili. But no, you don’t have to simmer on the stove. You can simply brown the meat and onions, then transfer to the slow cooker and dump in the rest of the ingredients.
If you want a thick consistency, simmer the chili on the stove with the lid off for about 30 minutes, or adjust the heat to HIGH and cook with the lid off. This will reduce the liquid thus thickening the chili. Conversely, for a thinner consistency, add a little more broth.
Refrigerating – Cool completely, then store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or in a saucepan on the stove.
Freezing – Cool completely and transfer to a freezer-safe container or plastic bag. Freeze for up to 6 months, then thaw in the refrigerator overnight before reheating.
- Don’t skip browning the meat – Searing the meat before slow cooking is crucial to lock in flavors and keeping the meat tender without falling apart.
- Keep chunks of meat small – When cutting meat, cut in thin strips but keep the length “spoon size.” You can cut larger chunks if you prefer, but they will take a little longer to cook and become tender.
- Importance of simmering – Bringing the chili to a simmer before adding to the crockpot helps with the consistency and even cooking.
- Seasonings – Feel free to adjust the seasonings to your preference, adding more or less chili powder and cumin, or adding cayenne for heat.
- Thick or thin chili? I find this chili to have the perfect consistency. Thick, but not too thick. If you prefer a thinner consistency, add more broth or a little water.
- Toppings suggestions – Cheese, sour cream, tortilla chips, corn chips, jalapeno slices, green onion, and chives are all wonderful toppings on chili.
More Chili Recipes
Slow Cooker Chili Con Carne
- 2 tablespoons extra virgin olive oil
- 3 pounds beef chuck roast sliced thin and cut into pieces
- 1 small onion diced (about 1 cup)
- 3 cloves garlic minced
- 15 ounces canned light red kidney beans
- 15 ounces canned dark red kidney beans
- 8 ounce canned tomato sauce
- 15 ounces canned fire roasted diced tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Optional toppings: shredded cheese, sour cream, cilantro
- In a large dutch oven, heat oil over medium high heat.
- Add the chuck roast pieces and onion and cook until meat is cooked through and onion is tender.
- Add garlic and cook for one additional minute.
- Drain off fat then return the mixture to the dutch oven.
- Add the beans, tomato sauce, tomatoes, beef broth and seasonings and stir until well combined.
- Bring the mixture to a simmer and carefully transfer to a crock pot.
- Cover and cook on low for 4-6 hours then reduce temperature to warm until ready to serve.
- Transfer to serving bowls and serve with desired toppings.