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
Scale
- 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
- Rinse your steaks with water and pat dry with paper towels, then season with 1 tsp 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 tsp ground cumin, and remaining 1 tsp salt to the slow cooker.
- Once the steak has cooled, cut it up into 1/2 inch (1 1/2 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 super mushy beans.
- Season with additional salt to taste.
- Serve topped with corn chips, cheese, sour cream, diced onions, and scallions.
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 tsp cayenne pepper for a kick.