Crock Pot Steak and Black Bean Chili
Cozy up with a hearty bowl of Crock Pot Steak and Black Bean Chili, the ultimate comfort food for any chili lover. This slow-cooked masterpiece combines tender chunks of seared beef, rich black beans, and a blend of smoky spices for a flavor-packed meal that practically cooks itself. With just 20 minutes of prep time, this savory chili simmers low and slow, allowing the ingredients to meld together into a thick, satisfying dish. Packed with protein and topped with your favorite garnishes like shredded cheese, sour cream, or diced avocado, it's perfect for a cold night—or any time you crave a warm, filling dinner. Whether you're hosting game day or meal-prepping for the week, this crock pot chili recipe is a must-try for anyone craving bold, comforting flavors.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat (or diced steak)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 14.5-ounce cans diced tomatoes (with juices)
- 2 15-ounce cans black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, lime wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the beef stew meat on all sides until browned, about 2-3 minutes per side. Work in batches if necessary and transfer the browned meat to the crock pot.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 additional minute until fragrant.
Transfer the cooked onion and garlic mixture to the crock pot.
Add the diced tomatoes (including their juices), black beans, beef broth, and tomato paste to the crock pot.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper, then stir everything together to combine.
Cover the crock pot with the lid and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the flavors are well melded.
Before serving, taste the chili and adjust the seasoning with additional salt or spices if necessary.
Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, or a squeeze of lime.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5790 mg | 252% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 39.2 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 839 mg | 65% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 6332 mg | 135% | |
*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.
