My hearty slow cooker steak chili recipe with fork-tender beef in a thick, rich sauce. No cornstarch or flour needed, so it's perfect for families watching their blood sugar without giving up comfort food.
Why This Chili Works (For Your Taste Buds and Your Blood Sugar)
Chili has been in my top five favorite foods since I was a kid. Good news: it's practically blood-sugar friendly right out of the gate. Protein-rich, full of fiber and satisfying. But in developing this recipe, I made a few intentional choices to keep it balanced, preserve that nostalgic flavor (rich, not too tomatoey), and make sure it's thick. Because watery chili is not my jam.
Skip the broth. Most recipes add beef broth, then thicken with cornstarch later. I skip it entirely and let the steak, peppers, and onions release their natural juices as they simmer. The result is a sauce that's concentrated and rich without any starchy fix.
Load up on fresh vegetables. Peppers and onions aren't just flavor. They're fiber, which helps balance the protein already in the pot.
Kidney beans, just like Mom made. I'm not messing with tradition here. Kidney beans are classic for a reason, and they're another great source of fiber.
A splash of soy sauce for depth. This is the quiet secret. Soy sauce adds an umami boost that makes the basic spice mixture taste richer and more complex without piling on ingredients. If you’re gluten free, simply sub in tamari.
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What Kind of Beef is Best for Steak Chili?
I like to use a regular sirloin steak for this recipe. Sirloin steak is known for being versatile, flavorful and less expensive compared to other cuts.
You can also use chuck, round or stew meat and end up with great results. My default it to look for what's on sale and cheapest.
No need for top sirloin or fancy cuts of beef because this chili simmers for 8 hours (or more). Cooking cheaper cuts of meat low and slow tenderizes them so that they melt in your mouth when it's time for dinner.
Why Do You Brown the Beef Before Slow Cooking?
Browning the steak before slow cooking is technically optional. But, for me, I take the extra ten minutes to do this step.
Browning the meat before slow cooking adds caramelization to the beef, creating an opportunity to impart all that brown goodness to the chili as it cooks. It creates deeper flavors in the final dish. But, if you're strapped for time, you can skip it and this chili will still turn out tasty.
How to Make Steak Chili
Just 4 easy steps, and the slow cooker does all the work for you.
Step 1: Sear
Season and sear the steak in a hot pan with 1 Tbs oil. You can skip this step if you like, but it does add extra richness and flavor to the final dish.
Step 2: Dump
All all the rest of the ingredients to the slow cooker pot.
Step 3: Cook
Set the Crock Pot to 'low' for 6 - 8 hours or 'high' for 4. The steak should be fork tender.
Step 4: Add the Beans
I add the beans at the end of cooking so that they don't get mushy. Then serve with your favorite toppings!
Joanie's Balanced Bites: What to Serve with Steak Chili
This chili is thick and hearty enough to stand on its own and balance wise, it's already a complete meal with fiber, fat and protein to keep blood sugar stable. But, as a condiment fanatic and health coach, I can't help but want to top it off with:
Fresh avocado. One of the best sources of fiber out there, plus healthy fats that round out the macronutrient balance in every bowl.
Sour cream or plain Greek yogurt. Adds a cool, creamy contrast and a nice dose of fat to cushion any carbs you add to the meal.
Scallions or diced onion. A pop of green, a little crunch, and a nod to tradition. My family never served chili without them.
Chips or crackers. These are traditional for a reason. With plenty of fiber, protein, and fat already in the bowl, adding that important vitamin J (joy) brings the mental satisfaction and satiation that makes a meal feel complete.
Over a baked potato or sweet potato. Split one open, ladle chili on top, add your favorite toppings.
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Storing Slow Cooker Steak Chili
This recipe makes fantastic leftovers. Keep any uneaten chili in a sealable container in the refrigerator up to 5 days. Microwave it for two to three minutes on high power until it's simmering hot again.
You can also freeze chili. I always have a stash of chili in my freezer for those nights when I don't want to cook. Keep it in a freezer-safe bag or container in the freezer up to three months (tho I've been known to keep things longer). I use the defrost setting on the microwave to defrost it and then pop it into a pot on the stovetop over medium-low heat for 20 or 30 minutes until it's ready to go.
More Weeknight Favorite Recipes
Slow Cooker Steak Chili Recipe
- Prep Time: 20 min
- Cook Time: 8 hrs
- Total Time: 8.5 hrs
- Yield: 6 servings
- Category: stew
- Method: slow cooker
- Cuisine: American
- Diet: Gluten Free
Description
Come home to a rich, classic slow cooker steak chili. Hearty melt-in-your mouth steak bites, a rich sauce and the right amount of beans and bell peppers. The perfect comforting weeknight meal topped with cheese and onions.
Ingredients
- 1.5 lbs - 2lbs sirloin steak or other inexpensive cut of steak meat or stew meat
- 2 tsp salt, divided
- 1 Tbs oil for searing (avocado, canola or any high smoke point oil for searing meat)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow or white onion, diced
- 5 cloves garlic, minced
- 2 Tbs tomato paste
- 15 oz diced tomatoes, drained *see note
- 7 oz fire roasted diced green chilies
- 2 Tbs soy sauce (or tamari or liquid aminos to make it gluten free)
- 2 Tbs chili powder
- 1 Tbs paprika
- 1 tsp cumin
- 1 tsp salt
- 15oz canned kidney beans, drained *see note
Instructions
- Pat your steaks dry with paper towels, then season with 1 teaspoon of salt on both sides.
- Heat a skillet over medium-high heat with 1 Tbs of oil until it's nice and hot. If you dip just a corner of the steak into the pan to test it before adding the steak, it should crackle and sizzle.
- Once your skillet is hot, add the seasoned steak to the pan to sear it for 2 to 3 minutes per side until it gets a nice crispy brown color on the outside. Sear both sides then set it aside to cool off for about five to ten minutes while you assemble the rest of the ingredients.
- Add the 1 diced red bell pepper, 1 diced green bell pepper, 1 diced onion, 5 minced cloves of garlic, 2 Tbs tomato paste, 15 oz drained diced tomatoes, 7 oz diced green chilies, 2 Tbs soy sauce, 2 Tbs chili powder, 1 Tbs smoked paprika, 1 teaspoon ground cumin, and remaining 1 teaspoon salt to the slow cooker.
- Once the steak has cooled, cut it up into ½ inch (1 ½ cm) cubes, then add the steak to the slow cooker.
- Stir everything around in the slow cooker, then set it on LOW for 6 - 8 hours or HIGH for 3 to 4 hours.
- Once it's done cooking, it can continue to stay on the warm setting for up to another 2 hours until you're ready to serve.
- Before you're ready to serve, add the drained can of beans to the pot. Adding them earlier in the process results in mushy beans.
- Season with additional salt to taste.
Notes
- I've used both regular canned diced tomatoes as well as the petite diced tomatoes. Both work great and the difference isn't wildly noticable. You can also sub in Rotel if you like.
- Feel free to substitute in any beans you like. Kidney beans are classic, but black beans, white beans, or pintos work great, too.
- Want to spice it up? Add 2 teaspoon cayenne pepper for a kick.
Nutrition
- Serving Size: 1 serving
- Calories: 301
- Sugar: 7.5 g
- Sodium: 1994.7 mg
- Fat: 7.5 g
- Carbohydrates: 27.4 g
- Fiber: 9.6 g
- Protein: 32.3 g
- Cholesterol: 67 mg
Did you make this recipe? Let me know!