Let your crockpot make your game-day chili for you! This flavorful steak chili is unbelievably cozy and the beef is fall-apart tender.—Only 10 minutes prep time, then your crockpot does all the work!
Spoiler alert: you’re not actually going to have to put any effort into your chili night anymore.
Return of the lazy dinners in other words. It’s quickly becoming our thing around here…
And I don’t know about you, but I’m gonna choose not to be mad about that. 😍😍
I’m gonna choose instead to be excited about a steak chili night like noooooo other.
So basically, guys, I wasn’t even slightly exaggerating up there when I said lazy dinner people, REJOICE! This steak chili literally does require no time-consuming work.
Conveniently because honestly, we have better things to do than slaving over chili for hours. Like making cookies perhaps? Yeah, for sure.
In between our cookie affairs, though…here’s the only chili work on your part: >>>
a) Browning the steak cubes with onions + garlic until golden. (the beef won’t be cooked through all the way)
b) Piling the browned beef in the crockpot along with diced tomatoes, black beans, tomato paste, chicken broth, jarred chipotle, and a ton of spices. Go big flavors or go home.
And that is basically it, you guys. Set that crockpot on low and let it all cook low ‘n’ slow for about 5 hours. During this time SO much dang awesome flavor will develop and the steak will get unbelievably soft and fall-apart tender.
It is now the time to consider chili toppings and I would recommend going heavy on all of ’em. But especially the avocado.
Always, always, alwaaaaaays…
Lazy-girl chili is now officially my favorite and it’s soon going to be yours.
- 1 lb beef round steak, cut into 1-in cubes
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon minced chipotle in adobo sauce
- 2 (15 oz) cans black beans, drained
- 2 (15 oz) cans diced tomatoes, undrained
- 1/4 cup tomato paste
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chili toppings of your desire
- In a large skillet over medium-high heat, saute steak, onion, and garlic in olive oil until beef is golden-brown on both sides, about 8 minutes. Transfer to a 4-qt slow cooker. Top with chipotle, black beans, diced tomatoes, tomato paste, chicken broth, and seasonings.
- Cook chili on low heat 5-6 hours or until beef is very tender and chili is thickened and bubbly. Season chili with salt and pepper to taste and serve chili hot with desired toppings. Enjoy!
You’ve gotta try this crockpot chicken chili next!!