Slow-Cooker Steak Chili is a hearty and tasty chili that has two different types of beans, corn, tender steak and heat from the jalapeno.
What is better then a big bowl of chili on a cold winter day? The winter kind of escaped us in New York but now it seems to be here to stay. With the cold weather all I want to do is cuddle by the fire and eat chili. That is where this Hearty Slow-Cooker Steak Chili recipe came from.
Typically chili uses ground beef, turkey or pork but in this recipe I used chunks of sirloin that were browned in a cast iron skillet and then put into the slow cooker for several hours. This helped the sirloin become nice and tender and the flavors mend together. This was my first time making chili with sirloin instead of ground turkey or beef and I love it!
I seem to try a lot of firsts and then share it with you guys, like my Rutabaga “Mashed Potatoes” from my last post. I think this is because I tend to not repeat recipes, unless it’s really good! I would definitely make this Hearty Slow-Cooker Steak Chili again! YUM
Slow-Cooker Steak Chili
- 1 pound sirloin, bite size chunks
- 1/4 cup flour (season with salt and pepper)
- 1 tablespoon vegetable oil or grape-seed oil
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 jalapeno, finely diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 cups beef broth
- 1 28 ounce can crushed tomatoe1s
- 1 14.5 ounce can Rotel petite diced tomatoes with chiles.
- 1 cup of water (only if the chili looks thick)
- 1 15.5 ounce can of black beans, rinsed and drained
- 1 15.5 ounce can of red beans, rinsed and drained
- 1 cup of canned corn, drained rinsed (about 8 ounces)
- salt and pepper to taste
- Heat a large cast iron skillet with 1-2 tablespoons vegetable oil over medium-high heat.
- Coat the bite size sirloin pieces in flour, salt and pepper. Shake off excess flour and brown the sirloin (in two batches if necessary so the pan is not over crowded) for 1-2 minutes on each side, remove to side plate. Repeat with second batch if necessary and put to the side.
- If necessary add 1 tablespoon oil and add the onions, bell peppers and jalapeno to the pan. Cook 5-7 minutes until the vegetables begin to soften.
- Add chili powder, cumin and oregano to the onion-pepper mixture, letting cook until fragrant 1-2 minutes.
- Get your slow-cooker out and add the browned beef, onion-pepper mixture, 2 cups beef broth, 28 ounce can crushed tomatoes, 14.5 ounce diced tomatoes, 1 cup water if the mixture seems thick, black beans and red beans.
- Cook on low for 6-8 hours and high 4-6 hours or until the beef is tender and the flavors have come together, adjust seasoning if necessary.
- Lastly add the corn and desired garnish (cheese, green onions, parsley, etc).
Note: You can also do this recipe in a dutch oven or heavy bottomed pot on the stove. Let the mixture simmer for at least one hour or until tender and desired consistency.
Adapted from Food Network