Slow Cooker Steak Chili: Rich, Hearty Comfort in Every Bowl

When comfort food cravings hit, few dishes satisfy quite like a big bowl of chili. Warm, hearty, deeply flavored, and endlessly comforting, chili is a classic that never goes out of style. This Slow Cooker Steak Chili takes everything you love about traditional chili and elevates it with tender chunks of steak simmered low and slow until melt-in-your-mouth perfect.

Unlike ground beef chili, steak chili delivers a richer, more robust texture. Each bite feels substantial, making it ideal for cozy dinners, game days, family gatherings, or meal prep for the week ahead. The slow cooker does most of the work, allowing the flavors to develop gradually while you go about your day.

This recipe focuses on simplicity and depth. Pantry spices, canned tomatoes, beans, and well-marbled beef come together into a chili that tastes like it’s been cooking all day—because it has. The long, slow cooking process transforms affordable cuts of steak into tender, flavorful bites that soak up every ounce of the smoky, savory sauce.

If you’re looking for a no-fuss meal that delivers bold flavor with minimal hands-on time, this slow cooker steak chili is exactly what you need.

Why Steak Chili Is Worth the Upgrade

Bigger, bolder texture
Steak gives chili a hearty, satisfying bite that ground meat simply can’t match.

Richer flavor
Slow-cooked steak releases deep, beefy flavor into the sauce.

Perfect for slow cooking
Long cook times break down tougher cuts, creating incredible tenderness.

Ideal for make-ahead meals
Chili tastes even better the next day.

Ingredients

• 2 pounds beef chuck steak, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can diced tomatoes
• 2 (15-oz) cans beans (kidney, black, or pinto), drained and rinsed
• 1½ cups beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper (optional)
• Salt, to taste
• Black pepper, to taste

Optional Toppings:
Shredded cheese, sour cream, chopped cilantro, green onions, sliced jalapeños

Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season steak cubes with salt and pepper. Sear in batches until browned on all sides.
3. Transfer steak to the slow cooker.
4. In the same skillet, sauté onion until softened, about 4–5 minutes.
5. Add garlic and tomato paste; cook for 1 minute.
6. Transfer onion mixture to the slow cooker.
7. Add crushed tomatoes, diced tomatoes, beans, beef broth, and all spices.
8. Stir well to combine.
9. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until steak is fork-tender.
10. Taste and adjust seasoning before serving.

Slow Cooker Steak Chili

Hearty slow cooker chili made with tender chunks of steak, beans, tomatoes, and bold spices.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs beef chuck steak cubed
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 28 oz crushed tomatoes
• 30 oz beans drained

Equipment

• Slow cooker
• Skillet
• Knife

Method

 

1. Brown steak in a skillet.
2. Add all ingredients to slow cooker.
3. Cook until steak is tender.

Notes

Chili tastes even better the next day.

Choosing the Best Steak for Chili

Chuck steak is the gold standard for slow cooker chili. It’s affordable, well-marbled, and becomes incredibly tender with long cooking. Avoid lean cuts like sirloin, which can dry out during extended cooking.

Cutting the steak into uniform cubes ensures even cooking and consistent texture throughout the chili.

Slow Cooker Magic: Why Low and Slow Matters

The secret to incredible steak chili is time. As the chili simmers gently, connective tissues in the beef break down, creating tender chunks that practically melt into the sauce. Meanwhile, spices bloom and tomatoes mellow, resulting in a deeply layered flavor that simply can’t be rushed.

Tips for the Best Slow Cooker Steak Chili

• Brown the steak first for deeper flavor.
• Don’t skip tomato paste—it adds richness and depth.
• Use smoked paprika for subtle smokiness without overpowering heat.
• Stir once halfway through if possible, but it’s not required.
• Let it rest for 10 minutes before serving for thicker chili.

Flavor Variations

• Smoky Chipotle Chili: Add minced chipotle peppers in adobo.
• Texas-Style: Skip the beans and add extra beef broth.
• Spicy Kick: Increase cayenne or add hot sauce.
• Sweet Heat: Stir in a tablespoon of brown sugar or honey.
• Veggie Boost: Add bell peppers or corn in the last hour.

What to Serve with Steak Chili

• Cornbread or corn muffins
• Rice or mashed potatoes
• Tortilla chips
• Simple green salad
• Baked potatoes topped with chili

Make-Ahead, Storage & Freezing

This chili stores beautifully.

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze cooled chili for up to 3 months. Thaw overnight and reheat gently.

Why This Recipe Works

The combination of seared steak, slow simmering, and balanced spices creates a chili that’s bold without being overpowering. The slow cooker ensures consistency, tenderness, and hands-off ease—perfect for busy schedules and big appetites.