Slow Cooker Steak Chili: Rich, Thick, and Hearty

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Introduction

Did you know that the International Chili Society defines “Traditional Red Chili” as containing no beans? While this recipe breaks that rule for texture and fiber, it adheres to the most important principle of championship chili: the meat matters.

Most home cooks use ground beef, but to elevate your chili to a “rich and thick” masterpiece, you need steak. This recipe for Slow Cooker Steak Chili uses chunks of chuck roast that tenderize over 8 hours until they melt in your mouth.¹ There is no watery soup here; we use masa harina (corn flour) and a reduction of spices to create a gravy-like consistency that clings to every spoon. It is bold, smoky, and deeply satisfying.

Ingredients List

To achieve the “rich and thick” texture, the cut of beef and the thickening agent are the variables you cannot compromise on. Here is your curated shopping list.

The Meat:

• 2.5 – 3 lbs Beef Chuck Roast:
  • Selection: Look for good marbling (white fat specs). Do not use lean stew meat; it will dry out. Chuck roast breaks down into gelatin, thickening the chili naturally.
  • Prep: Trim excess hard fat and cut into ½ to 1-inch cubes.

The Flavor Base:

• 1 Large Onion: Diced.
• 1 Red Bell Pepper: Diced.
• 1 Jalapeño: Minced (remove seeds for less heat).
• 4 Cloves Garlic: Minced.
• 2 Tablespoons Tomato Paste: This adds the “umami” depth.

The Liquids & Cans:

• 1 Can (28 oz) Crushed Tomatoes: Thicker than diced tomatoes.
• 1 Can (15 oz) Kidney Beans: Drained and rinsed.
• 1 Can (15 oz) Black Beans: Drained and rinsed.
• 1 Cup Beef Broth: Low sodium.

The Spice Blend (The “Rich” Factor):

• 2 Tablespoons Chili Powder: (American blend).
• 1 Tablespoon Cumin.
• 1 Teaspoon Smoked Paprika: Essential for the smoky flavor.²
• 1 Teaspoon Cocoa Powder: Secret Ingredient. It doesn’t make it sweet; it deepens the color and richness of the chili peppers.
• 1 Teaspoon Oregano.
• ½ Teaspoon Cinnamon: Just a pinch adds warmth.

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The Thickener:

• 2 Tablespoons Masa Harina (Corn Flour): Or Cornmeal.
  • Why? This gives the chili a subtle corn flavor and binds the liquid into a thick stew.

Timing

This is a “set it and forget it” meal, but the prep is crucial.

• Prep Time: 20 minutes.
• Cook Time: 7–8 hours (Low) or 4–5 hours (High).
• Total Time: Approx. 8.5 hours.

Data Insight: Searing the meat before slow cooking triggers the Maillard Reaction, creating hundreds of flavor compounds that the slow cooker cannot produce on its own.³ While you can dump it all in raw, searing the steak adds 40% more flavor depth.

Step-by-Step Instructions

Step 1: The Sear (Worth the Effort)

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

• Season: Toss the beef cubes with salt and pepper.
• Brown: Sear the beef in batches. You want a dark brown crust on at least two sides. Do not cook it through.
• Transfer: Move the browned meat into the slow cooker.

Step 2: The Sauté

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

• Cook: Sauté for 3–4 minutes until softened.
• Bloom: Add the garlic, tomato paste, and all the spices. Cook for 1 minute while stirring. This “blooms” the spices, releasing their oils.
• Deglaze: Pour in the beef broth and scrape up the brown bits from the bottom of the pan. Pour this flavorful mixture into the slow cooker.

Step 3: The Dump

• Add: Add the crushed tomatoes, kidney beans, and black beans to the slow cooker.
• Stir: Mix everything well.

Step 4: The Slow Cook

• Cover: Place the lid on.
• Cook: Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
• Check: The steak should be fall-apart tender.

Step 5: The Thicken

30 minutes before serving, scoop out about ½ cup of the hot chili liquid into a small bowl.

• Mix: Whisk the Masa Harina into the liquid until smooth.
• Stir: Stir this slurry back into the main pot of chili.
• Finish: Let it cook for the final 30 minutes (uncovered if you want it extra thick).

Nutritional Information

A protein powerhouse. Estimated breakdown per bowl (8 servings):

Nutrient	Amount	% Daily Value
Calories	420 kcal	–
Protein	35g	70%
Total Fat	18g	28%
Carbohydrates	28g	10%
Fiber	8g	32%
Iron	High	–

Healthier Alternatives for the Recipe

Customize your Steak Chili for wellness goals:

• Paleo / Whole30:
  • Omit the beans and the masa harina.
  • Use sweet potatoes or pumpkin cubes to thicken the chili naturally.
• Leaner:
  • Use Top Sirloin instead of Chuck Roast. It is much leaner but still tender if slow-cooked.
• Lower Sodium:
  • Use “No Salt Added” beans and tomatoes. Chili typically hides a lot of salt in canned goods.

Serving Suggestions

• The Bar: Set up a toppings bar: Sour Cream, Shredded Cheddar, Green Onions, Avocado, and Cilantro.
• The Crunch: Serve with Fritos (corn chips) or warm Cornbread.⁴
• The Acid: A squeeze of fresh lime juice right before eating cuts the richness perfectly.

Common Mistakes to Avoid

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Don’t make soup.

1. Using Lean Stew Meat:
   • The Error: Buying pre-cut “stew meat” which is often tough round steak.
   • The Result: Chewy, dry leather nuggets.
   • The Fix: Buy a Chuck Roast and cut it yourself.
2. Skipping the Sear:
   • The Error: Putting raw grey meat in the pot.
   • The Result: Flat flavor.
   • The Fix: Brown that beef!
3. Watery Chili:
   • The Error: Adding too much broth.
   • The Fix: The tomatoes and beef release liquid. Start with 1 cup of broth; you can always add more, but you can’t take it out.

Storing Tips for the Recipe

Chili is famous for tasting better the next day.

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Chili freezes beautifully. Freeze flat in freezer bags for up to 6 months.
• Reheating: Microwave or simmer on the stove. If it’s too thick, add a splash of water.

Conclusion

Slow Cooker Steak Chili is the ultimate cold-weather comfort food. By swapping ground beef for tender chunks of steak and using a slow-simmer method, you create a meal that feels luxurious and hearty. It’s rich, dark, smoky, and thick enough to stand a spoon up in.

Summary: A thick, bean-and-beef chili made with cubed chuck roast, smoky spices, and cocoa, slow-cooked until tender and thickened with masa harina.

Ready to slow cook?

Cube that roast! Rate this recipe 5 stars if you loved the steak texture, and leave a comment below: beans or no beans? Subscribe for more crockpot classics!