Slow Cooker Steak Chili (The “Sunday Roast” Method)

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Introduction

Did you know that the International Chili Society divides chili competitions into specific categories, and “Chili Verde” (green chili) is distinct from “Red Chili”? While most home cooks default to ground beef for their red chili, swapping it for steak elevates the dish from a simple weeknight stew to a luxurious, hearty meal.

This recipe for Slow Cooker Steak Chili treats the chili pot like a braise. We use well-marbled chuck roast—the same cut used for pot roast—and let it break down over 8 hours until it is spoon-tender. Thickened with corn flour (masa) and darkened with a hint of cocoa, this chili is robust, smoky, and incredibly satisfying. It’s not soup; it’s a meat lover’s dream.

Ingredients List

The difference between dry, chewy steak and meltingly tender steak lies entirely in the cut you buy. Here is your curated shopping list.

The Meat:

• 2.5 lbs Beef Chuck Roast:
  • Critical Spec: Do not buy “Stew Meat.” Pre-cut stew meat is often made from tough round steak that dries out. Buy a whole Chuck Roast (shoulder) and cut it yourself. It has the fat and collagen needed to stay moist during a long slow cook.
  • Prep: Cut into ½-inch to 1-inch cubes.

The Aromatics & Sauce:

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• 1 Large Yellow Onion: Diced.
• 1 Red Bell Pepper: Diced.
• 1 Jalapeño: Seeds removed and minced.
• 4 Cloves Garlic: Minced.
• 1 Can (28 oz) Crushed Tomatoes.
• 1 Can (6 oz) Tomato Paste: Adds body and deep flavor.
• 1-2 Cups Beef Broth: Use less for thicker chili.

The Beans (Optional but Recommended):

• 1 Can Kidney Beans: Drained and rinsed.
• 1 Can Black Beans: Drained and rinsed.

The Spice Blend:

• 2 Tablespoons Chili Powder.
• 1 Tablespoon Ground Cumin.
• 1 Teaspoon Smoked Paprika.
• 1 Teaspoon Oregano.
• 1 Teaspoon Cocoa Powder: (Unsweetened). Adds richness and enhances the color without making it taste like chocolate.
• ½ Teaspoon Brown Sugar.

The Thickener:

• 2 Tablespoons Masa Harina: (Corn flour). Or fine cornmeal.

Timing

The searing takes time, but the slow cooker does the heavy lifting.

• Prep/Sear Time: 25 minutes.
• Slow Cook Time: 7–8 hours (Low) or 4–5 hours (High).
• Total Time: Approx. 8.5 hours.

Data Insight: Searing the meat adds flavor via the Maillard Reaction, but it also helps the cubes hold their shape. If you put raw cubes directly into the slow cooker, they tend to shred into strings (like pulled pork) rather than staying as distinct, tender nuggets.

Step-by-Step Instructions

Step 1: The Sear (Flavor Foundation)

Heat 1 tablespoon of oil in a large skillet over medium-high heat.

• Season: Pat the beef cubes dry and season generously with salt and pepper.
• Sear: Brown the beef in batches. You want a dark crust, but don’t cook it all the way through.
• Transfer: Move the browned meat to the slow cooker.

Step 2: The Veggie Bloom

In the same skillet (don’t wipe it out!), add the onion, bell pepper, and jalapeño.

• Sauté: Cook for 4 minutes until softened.
• Bloom: Add the garlic, tomato paste, and all the spices. Cook for 1 minute, stirring constantly.
  • Why? Cooking the spices in fat makes them more potent than just dumping raw powder into the water.
• Deglaze: Pour in the beef broth and scrape up the browned bits (fond) from the pan. Pour everything into the slow cooker.

Step 3: The Slow Cook

• Add: Add the crushed tomatoes and beans to the slow cooker. Stir to combine.
• Cover: Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
• Check: The meat should offer zero resistance when pressed with a spoon.

Step 4: The Thicken

About 30 minutes before serving, the chili might look a bit liquidy.

• Slurry: Whisk the Masa Harina with ¼ cup of water (or chili liquid) until smooth.
• Stir: Stir this mixture into the pot.
• Finish: Cook on High for the final 30 minutes (uncovered) to let it thicken into a gravy.

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Nutritional Information

High protein and fiber. Estimated breakdown per bowl:

Nutrient	Amount	% Daily Value
Calories	380 kcal	–
Protein	32g	64%
Total Fat	15g	19%
Carbohydrates	28g	10%
Fiber	9g	36%
Iron	High	30%

Healthier Alternatives for the Recipe

Customize your Steak Chili for wellness goals:

• Paleo / Whole30:
  • Omit the beans and the masa harina.
  • Use diced sweet potato or butternut squash to bulk it up.
• Lower Sodium:
  • Use “No Salt Added” tomatoes and beans. The spice blend provides plenty of flavor without needing excessive salt.
• Leaner:
  • You can use Top Sirloin instead of Chuck Roast. It is much leaner. However, reduce the cooking time by 1–2 hours as sirloin dries out faster than chuck.

Serving Suggestions

• The Crunch: Fritos (Corn Chips) are the ultimate texture contrast.
• The Cream: Sour cream or Greek yogurt cuts the heat.
• The Freshness: Lots of chopped cilantro and diced avocado.
• The Bread: Warm cornbread with honey butter.

Common Mistakes to Avoid

Don’t rush the process.

1. Using Raw Meat:
   • The Error: Dumping raw steak cubes into the pot.
   • The Result: Grey, boiled-tasting meat.
   • The Fix: Always sear first.
2. Using Flour to Thicken:
   • The Error: Adding raw wheat flour at the end.
   • The Result: Pastry taste and potential lumps.
   • The Fix: Use Masa Harina (corn flour) or crush up some tortilla chips into the stew.
3. Over-seasoning Early:
   • The Note: Flavors mute over long cooking times. Taste the chili at the very end and add an extra pinch of salt or splash of lime juice to wake it up.

Storing Tips for the Recipe

• Refrigeration: Store for up to 4 days. The flavor improves significantly on day 2.
• Freezing: Freeze flat in Ziplock bags for up to 6 months.
• Reheating: Thaw in the fridge overnight. Reheat on the stove over medium heat.

Conclusion

Slow Cooker Steak Chili is comfort food at its finest. It transforms humble ingredients into a rich, complex stew that warms you from the inside out. Whether you are feeding a crowd for the Super Bowl or meal-prepping for the week, the tender chunks of beef make this feel like a special occasion meal.

Summary: A rich, bean-and-beef chili featuring seared chuck roast cubes, slow-cooked in a tomato-spice base and thickened with masa harina.

Ready to braise?

Get that skillet hot! Rate this recipe 5 stars if you loved the tender steak, and leave a comment below: do you serve yours over rice or on its own? Subscribe for more slow cooker wins!