Slow Cooker Steak Chili


3 lbs bottom round roast, cut into 1/2 inch cubes
kosher salt and black pepper to taste
1/4 cup canola oil
2 large onions, diced
6 cloves garlic, minced
1 tbs ground cumin
1 tbs Mexican oregano
4 tbs chili powder
2 tbs brown sugar
1 (28 oz) can chopped tomatoes, with juice
1 (15 oz) can kidney beans, drained and rinsed
1 (4 oz) can green chilies
1 tbs chipolte pepper with adobo sauce, chopped
3 jalapeno peppers, seeded and minced
2 cups beef stock
Optional garnishes: avocado slices, diced green peppers, shredded cheese, diced scallions, sour cream
  • Heat oil in a large saute pan over high heat.
  • Season beef with salt and pepper.
  • Brown beef cubes in 1 lb batches for 3-4 minutes per batch.
  • Transfer beef to slow cooker after browning.
  • Add onion and garlic to the pan and cook for 5 to 10 minutes over medium heat until pan comes clean for the onions, then transfer to the slow cooker.
  • Stir in beef stock, cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies, chipoltes, and jalapenos.
  • Cover and cook on low for 4 hours.
  • Serve and garnish with optional toppings and corn bread.




20 min


3 min


No Comments

    Leave a Reply


    Skill Level