When the weather cools down, there’s nothing quite like tucking into a hearty bowl of chili. I love serving it beside cornbread, but let me tell you, a good ole' grilled cheese sandwich works wonders too. Toss in a fresh salad for color and you’ve got a comforting meal that warms the soul.
And let’s not forget about the inevitable leftovers. This chili makes fantastic lunches the next day—it just gets better as it sits!
Let’s talk about comfort food. Nothing hits the spot quite like a bowl of chili, especially when the star is steak. Slow cooker chili has a special place in my heart. It’s all about throw-and-go simplicity and filling flavors that simmer throughout the day. The excitement of coming home to a house full of aroma while sipping a warm cup of something cozy is truly bliss.
This best steak chili recipe checks all the boxes for a fulfilling meal. Plus, it looks beautiful on the plate and tastes absolutely divine!
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This dish is a flavorful chili made with tender cuts of sirloin steak and a medley of beans, tomatoes, and spices. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully while you live your life. Every ingredient plays its part, creating a dish that's both hearty and mouthwatering.
While many recipes showcase ground beef or other meats, this one shines with juicy sirloin cut into cubes. It elevates that traditional chili experience with a rich texture and deep flavor. Plus, there's no fuss; we keep things straightforward while still emphasizing fresh ingredients and layering of flavors.
Expect a warm blend of spice with just the right kick from the cayenne and a hint of smokiness from the paprika. The sirloin soaks up all the natural flavors from the tomatoes and beans, becoming so tender that it almost falls apart at first bite. Each spoonful offers a satisfying crunch from the veggies, perfectly balanced with creamy dollops of sour cream.
Here’s what you’ll need for this amazing steak chili, with a couple of extra touches for multi-dimensional flavor:
- 1 tablespoon extra virgin olive oil
- 2 lbs. sirloin steak (trim excess fat; cube)
- 1 large yellow onion (diced)
- 1 green bell pepper (chopped)
- 1 can (28 ounces) diced tomatoes (undrained)
- 1 can (28 ounces) tomato sauce
- 4 ounces canned green chilies
- 1 can (15 ounces) kidney beans (rinsed and drained)
- 1 can (15 ounces) black beans (rinsed and drained)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 4 cloves fresh garlic (minced)
- Pinch of sugar
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce (for an extra depth of flavor)
- Sour cream, cheese, and Fritos for serving
Ingredients From : eighborfoodblog.com
Now that we have all the ingredients lined up, let's dive into how to bring this dish to life! It's easy, I promise. The slow cooker does all the work, so all you need to do is enjoy the journey and the splendor of the final result.
Start by switching on your slow cooker to high heat. While it's warming up, you’ll prepare the star of the show: that delicious sirloin steak.
In a large skillet over medium-high heat, warm the olive oil. Season the cubed sirloin generously with salt and pepper; then, add it to the skillet. Let it brown without stirring for several minutes to get that beautiful sear. Once a golden crust forms, flip the cubes to brown on all sides. This step is crucial; browning adds a ton of flavor.
Once the steak is beautifully browned, transfer it to the slow cooker. Now, return that lovely skillet to the heat on low. Pour in a bit of juice from the canned tomatoes or about a quarter cup of water to deglaze the pan. Scrape up all those delicious brown bits with a spatula—those are flavor bombs just waiting to be unleashed. Pour this flavorful liquid into the slow cooker with the steak.
Now, toss in the remaining ingredients, including the onion, green pepper, diced tomatoes, tomato sauce, green chilies, both beans, and spices. Don’t forget that pinch of sugar to balance the acidity! Give it all a good stir until well combined.
Cover the slow cooker and let it work its magic. Set it to low for eight hours or high for four. If you can, go for the low option; the flavors can amplify significantly during that time!
Once the cooking time is up, give it a taste. Adjust seasoning if necessary. Serve hot with a dollop of sour cream, a sprinkle of cheese, and some crunchy Fritos on top! Don’t forget that cornbread on the side for ultimate coziness!
- Use fresh ingredients: Fresh herbs and spices always elevate the dish!
- Sear the steak: Don’t skip browning the meat; it makes a huge difference in flavor.
- Cook low and slow: If you can, opt for the low setting to let the flavors develop over time.
- Add extras: Feel free to throw in veggies like zucchini or mushrooms for extra substance.
- Adjust spice levels: If your family isn’t keen on heat, you can reduce or omit the cayenne pepper.
Let the chili cool completely before transferring it to an airtight container. Stored in the fridge, it will last for about 3-4 days. If you want to save it longer, consider freezing portions in freezer-safe bags or containers. When you’re ready to enjoy, just defrost in the fridge overnight and reheat on the stove or microwave.
Each serving of this steak chili packs in around 400 calories, with a good balance of protein thanks to the sirloin and beans. It’s also rich in fiber, vitamins, and minerals from all the veggies. Of course, the final calories can vary based on how you choose to garnish and sides you pair with it.
- With cornbread: Serve it warm with a side of cornbread for a rustic touch.
- Over rice: Scoop some chili over a bed of fluffy rice for a filling meal.
- In a bowl: Present it in a big bowl with toppings like cilantro for a refreshing bite.
- With tortillas: Pair with warm tortillas for a fun chili dip or wrap.
- Savory cranberries: Top with sweet, dried cranberries to give your chili a sweet twist.
- Ground beef or turkey: Swap sirloin with ground meat if you prefer a finer texture.
- Vegetables: Try diced carrots or celery for additional crunch and nutrients.
- Canned vs. fresh tomatoes: Use fresh tomatoes if you’ve got ripe ones on hand; they’ll contribute freshness.
- Different beans: Black-eyed peas or pinto beans can easily replace kidney or black beans.
- Spice things up: Add fresh jalapeño for more heat instead of cayenne pepper.
Creating the best steak chili in your slow cooker can seriously change the way you view comfort food. Not only is it rewarding to see the ingredients transform into a hearty, flavorful dish, but knowing you can prepare it ahead of time just makes life that much sweeter.
So grab your favorite ingredients, cozy up with a bowl, and enjoy the irresistible warmth of homemade steak chili. It’s bound to become a staple in your household, just like it is in mine! Happy cooking!
Let’s talk about comfort food. Nothing hits the spot quite like a bowl of chili, especially when the star is steak. Slow cooker chili has a special place in my heart. It’s all about throw-and-go simplicity and filling flavors that simmer throughout the day. The excitement of coming home to a house full of aroma while sipping a warm cup of something cozy is truly bliss.
- Use fresh ingredients: Fresh herbs and spices always elevate the dish!
- Sear the steak: Don’t skip browning the meat; it makes a huge difference in flavor.
- Cook low and slow: If you can, opt for the low setting to let the flavors develop over time.
- Add extras: Feel free to throw in veggies like zucchini or mushrooms for extra substance.
- Adjust spice levels: If your family isn’t keen on heat, you can reduce or omit the cayenne pepper.
Mary Siegel is a registered dietitian from Texas and the heart behind Easy Meal Recipe, a blog dedicated to making healthy cooking simple and enjoyable. With a background in Nutrition and Dietetics from the University of Houston, she shares easy, flavorful recipes designed for busy lives. Growing up surrounded by family and food, she now blends her love of comfort food with a focus on balanced nutrition. Outside the kitchen, Mary loves exploring farmers' markets and spending time with her family in the Texas outdoors.