Cowboy Steak Chili in a Crock Pot
Bring the bold, hearty flavors of the Old West to your kitchen with this Cowboy Steak Chili made in a crock pot! This comforting recipe features tender, seared ribeye steak cubes slow-cooked to perfection in a rich, tomato-based chili loaded with kidney beans, black beans, and warm spices like chili powder, cumin, and smoked paprika. Enhanced with the savory depth of beef broth and a touch of heat from optional cayenne pepper, this chili is both satisfying and customizable. The beauty of using a slow cooker ensures the steak becomes melt-in-your-mouth tender while the flavors meld into chili perfection—all with minimal effort. Top each bowl with cheddar cheese, sour cream, and fresh cilantro for a crowd-pleasing dish that’s perfect for game day, cold winter nights, or any time you’re craving a hearty, homemade meal. Keywords: crock pot cowboy steak chili, slow cooker chili, hearty chili recipe, ribeye steak chili, comfort food.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Cut the ribeye steak into 1-inch cubes and season with salt and pepper.
Sear the steak cubes in the hot skillet for 2-3 minutes per side, until browned. Do this in batches if necessary to avoid overcrowding. Transfer the seared steak to your crock pot.
In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute. Transfer the onion and garlic mixture to the crock pot.
Add the diced tomatoes, tomato paste, beef broth, kidney beans, black beans, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the crock pot.
Stir everything together until well combined.
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the steak is tender and the flavors are fully developed.
Taste and adjust seasoning as needed before serving.
Spoon the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
