Slow Cooker Steak Chili {Freezer Meal}
Disclaimer: This recipe was created in partnership with Frigidaire. But the opinions are all ours!
Three cheers for the slow cooker! I love this set it and forget it Slow Cooker Steak Chili because I don’t have to do anything but dump it in, set the timer, and walk away. Seriously. Several hours later I’ve got a hearty and comforting family meal. Just a few minutes of prep work results in an all-day, slow-cooked Tex-mex flavor! Wouldn’t this be a fun tailgate recipe this fall?
Note: The heat level is fairly mild, so be sure to kick up the red pepper flakes if you like it hot.
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Slow Cooker Steak and Chili for the win! Hearty, flavorful, freeze-able. What more are you looking for in a Fall favorite worthy meal?
Ingredients
- 1½ pounds stew beef, cut in 2-inch chunks
- ½ medium onion, finely diced (or 1/2 cup frozen diced onions, to save time)
- 1 15 ounce can pinto beans, drained and rinsed
- 1 28 ounce can petite diced tomatoes, with juice
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (or more to add heat)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Optional toppings: grated cheese, sour cream or Greek yogurt, diced avocados, a squeeze of lime, and/or fresh cilantro
Instructions
- Put the stew beef chunks, onion, pinto beans, tomatoes, and beef broth in the bottom of the slow cooker.
- Sprinkle with chili powder, ground cumin, salt, garlic powder, crushed red pepper flakes, dried oregano, paprika, and pepper. Stir gently to combine.
- Turn the slow cooker onto HIGH and cook for 5-6 hours or until beef shreds easily with a fork.
- Shred beef with a fork before serving, if desired.
- Add optional toppings of choice and serve warm.
Notes
Freezer Meal Instructions:
To Freeze:
Place all ingredients in freezer bag and seal BEFORE cooking. Freeze until ready to use. (Note: You can also fully cook the chili, cool it, and freeze for later.)
To Prepare:
Thaw in the refrigerator or using the defrost setting on the microwave. Cook in the slow cooker according to directions. (Note: If chili is fully cooked, then warm over low heat in crock pot or on stove top.)
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