Slow-Cooker Steak Chili (Crock Pot)

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

At first glance there are a lot of ingredients, but they are mostly items that you would have on hand, such as herbs and spices. Another yummy and healthy recipe from Gooseberry Patch. They have an interesting way to thicken the chili before serving. Check out the garnishes listed after the regular ingredients for some suggestions. Enjoy!

Ingredients Nutrition

Directions

  1. Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
  2. With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
  3. Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.
Most Helpful

Not great and not terrible; I feel I will never revisit this recipe again. I am the type of cook that follows recipes to the letter because I lack the skills to "tweak" a recipe to meet my taste buds. I found it to be to tomato-y not enough cumin and chilli flavor. I also was not crazy with the look, texture and taste of the "flour/cornmeal" thickening. I'm thinking I could try to make changes; but why bother, I'll just try another one. I feel adjusting this recipe could yield a delicious chilli.

Michele C. May 28, 2015

Very good. Cut in half but kept proportions right on. Added 1/4 cup chopped green pepper and 1/4 cup frozen yellow corn. Cooked in 275 deg oven with cast iron Dutch oven. Not quite spicy enough for me but my wife pronounced it very good and had seconds. I'll alternate this with a sausage/ground beef chili recipe we also like.

mrsoul51 December 20, 2014

Best my husband and I have ever had! I had some leftover steak from the night before that I used. I also added about 1/2 C of frozen corn, and 1/2 stick of butter to make the stock more flavorful and less acidic since this is a tomato-heavy recipe.

angivan1 August 13, 2010