Slow Cooker Steak Chili With Beans
Want to try a twist on traditional chili? Slow Cooker Steak Chili With Beans combines tender chunks of beef with black beans, tomatoes, and just the right amount of bold spice. It's a filling, heartier option with minimal prep and maximum flavor!
Servings 6
Calories 153kcal
Equipment
- Slow Cooker
Ingredients
- 2 pounds beef stew meat
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon cumin
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 15 ounces black beans drained and rinsed
- 8 ounces tomato sauce
- 1 cup beef broth
- 3 cloves garlic minced
- 3 jalapeño peppers seeded and diced
Instructions
- Add all ingredients to slow cooker
- Cover and cook on low for 7-9 hours
Notes
- Store leftover chili in an airtight container in the fridge for 3-4 days, or cool completely and freeze in single or family-size portions for up to 3 months.
- Reheat gently on the stovetop over medium-low heat and add a splash of broth if needed. Heat in 1-2 minute intervals in the microwave, stirring in between.
- For thicker chili, leave the lid off the slow cooker for the last 20-30 minutes or stir in a cornstarch slurry.
- For thinner chili, add extra broth or tomato sauce.
- Double the recipe in a 7-8 quart slow cooker for batch cooking. It freezes and reheats easily.
- Taste the chili before serving and adjust the spice, along with salt and pepper as needed. Add a pinch of sugar to balance the acidity.
Nutrition
Calories: 153kcal | Carbohydrates: 29g | Protein: 9g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 474mg | Potassium: 803mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1271IU | Vitamin C: 24mg | Calcium: 88mg | Iron: 4mg