Steak Chili Slow Cooker Recipe

Ingredients

• 0.25 cup Yellow Corn Flour (also called masa de harina; can substitute cornmeal)
• 1 can (28 oz) Crushed Tomatoes (canned crushed tomatoes)
• 4 cup Beef Broth (low‑sodium preferred)
• 2 cup Celery (chopped)
• 2 can Kidney Beans (drained and rinsed)
• 0.25 cup Chili Powder (store‑bought blend)
• 2 tablespoon Tomato Paste (canned tomato paste)
• 3 leaf Bay Leaves (dried)
• 1 Jalapeño Pepper (seeded and chopped)
• 3 cup Onion (diced)
• 1.5 teaspoon Garlic Powder
• 0.5 teaspoon Cayenne Pepper
• 1.5 tablespoon Greek Seasoning (Cavender's or similar blend)
• 1 tablespoon Brown Sugar
• 2 tablespoon Cumin Seeds (whole seeds, not powder)
• 1 tablespoon Oregano (dried)
• 2 teaspoon Black Pepper (freshly ground; 1 tsp for steak, 1 tsp for chili)
• 2 pound New York Strip Steak (boneless, trimmed; can substitute ribeye, chuck roast, sirloin)
• 1 tablespoon Vegetable Oil (for searing; can use canola or avocado oil)
• 2 teaspoon Salt (kosher or sea salt)

Instructions

1. Gather and Measure Ingredients

   Measure all listed ingredients into separate bowls or containers and set them within easy reach.

   Time: PT5M

2. Season the Steaks

   Pat the New York strip steaks dry, then sprinkle both sides with 1 teaspoon black pepper and press in 1.5 tablespoons Greek seasoning.

   Time: PT2M

3. Heat Skillet

   Add 1 tablespoon vegetable oil to a large skillet and heat over medium‑high until the oil shimmers.

   Time: PT2M

4. Sear the Steaks

   Place the seasoned steaks in the hot skillet. Sear 2‑3 minutes per side until a deep brown crust forms, then hold each steak against the pan to render and crisp the fat edges for an additional minute per side.

   Time: PT6M

5. Remove and Rest Steaks

   Transfer the seared steaks to a plate and let rest while you finish prep.

   Time: PT1M

6. Trim Excess Fat

   Using a knife, trim off any large pieces of rendered fat from the steaks; set the trimmed fat aside for later flavor.

   Time: PT2M

7. Cube the Steak

   Cut the rested steaks into bite‑size cubes, roughly 1‑inch pieces.

   Time: PT5M

8. Transfer Steak Pieces to Crock Pot

   Place the cubed steak and the reserved trimmed fat into the slow cooker.

   Time: PT2M

9. Chop Vegetables

   Dice the onions and celery, mince the jalapeño (seeds removed), and mince six garlic cloves.

   Time: PT5M

10. Sauté Vegetables

    Add a splash more oil to the same skillet if needed. Add onions and celery; sauté 5 minutes until translucent and fragrant.

    Time: PT5M

11. Add Garlic and Jalapeño

    Stir in the minced garlic and chopped jalapeño; cook 1 minute until aromatic.

    Time: PT1M

12. Toast Spices

    Add chili powder, cayenne pepper, cumin seeds, oregano, garlic powder, and brown sugar. Stir and cook 2 minutes to toast the spices.

    Time: PT2M

13. Add Beef Broth

    Pour in the 4 cups beef broth, scraping the browned bits from the pan into the liquid.

    Time: PT2M

14. Thicken with Corn Flour

    Gradually sprinkle the 1/4 cup yellow corn flour over the simmering liquid while whisking continuously to avoid lumps.

    Time: PT3M

15. Season with Salt

    Stir in 2 teaspoons salt, taste, and adjust if needed later.

    Time: PT1M

16. Combine with Crock Pot

    Transfer the skillet mixture into the crock pot, mixing with the steak cubes.

    Time: PT2M

17. Add Remaining Ingredients

    Stir in drained kidney beans, 2 tablespoons tomato paste, the can of crushed tomatoes, and 3 bay leaves.

    Time: PT2M

18. Slow Cook

    Cover the crock pot and cook on High for 6 hours (or Low for 8‑10 hours) until the steak is tender and flavors meld.

    Time: PT6H

19. Finish and Serve

    Remove bay leaves, taste and adjust salt if needed. Ladle the chili into bowls and serve hot.

    Time: PT5M

Nutrition Facts

Calories

717

Protein

35 g

Carbohydrates

24 g

Fat

17 g

Fiber

4 g