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Slow Cooker Steak Chili
Slow Cooker Steak Chili for the win! This dump-and-go crockpot meal is hearty, flavorful, and freezer-friendly.
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 (tip: use fire-roasted tomatoes for more flavor)
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt, plus more to taste
- 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, plus more to taste
- Optional toppings: grated cheese*, sour cream or Greek yogurt*, diced avocados, a squeeze of lime, and/or fresh cilantro, crushed tortilla chips, hot sauce or salsa
*Omit if making a dairy-free version.
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Instructions
Make It Now:
- Place all ingredients, except the optional toppings, in the slow cooker. Gently stir to combine.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until beef shreds easily two forks.
- Shred the beef with two forks before serving, if desired. Taste and season with more salt and pepper, as needed. Add optional toppings of choice and serve warm.
Freeze For Later:
Option 1 (Uncooked): Add all ingredients, except the optional toppings, to a gallon-sized freezer bag or container. Seal and freeze.
Option 2 (Fully Cooked): Cook and completely cool the chili. Place in a freezer bag or container. Seal and freeze.
Prepare From Frozen:
Option 1 (Uncooked): Thaw completely using one of these safe thawing methods. Dump all the ingredients into the slow cooker. Follow Steps 2 and 3.
Option 2 (Fully Cooked): Thaw completely using one of these safe thawing methods. Warm in a pot on the stove over medium-low heat, until warmed through. Stir occasionally.