Indulge in a hearty and flavorful bowl of Steak Chili made with seared New York strip steak, savory spices, and tender kidney beans. This slow cooker recipe is perfect for a cozy and satisfying meal on chilly evenings.
1 lb New York strip steak: This is the main protein used in the chili. You can use any beef you prefer, but New York strip steak works well.
1/4 cup yellow corn flour adds a subtle corn flavor and helps thicken the chili.
3 cups onions, chopped: Onions add flavor and texture to the chili.
2 cups celery, chopped: Celery provides a crunchy texture and adds freshness to the chili.
4 cups beef broth: Beef broth serves as the base for the chili, providing moisture and flavor.
1/4 cup chili powder: Chili powder adds heat and depth of flavor to the chili.
1 1/2 teaspoons garlic powder: Garlic powder gives the chili a savory and aromatic taste.
1/2 teaspoon cayenne pepper: Cayenne pepper adds spiciness to the chili.
1 1/2 tablespoons all-purpose Greek seasoning: This seasoning blend adds a unique combination of herbs and spices to enhance the overall flavor of the chili.
1 tablespoon brown sugar: Brown sugar adds a hint of sweetness to balance the flavors in the chili.
2 tablespoons cumin seeds: Cumin seeds provide the chili an earthy and smoky taste.
1 tablespoon oregano: Oregano adds a slightly bitter and aromatic flavor to the chili.
6 garlic cloves: Fresh garlic adds a pungent and intense flavor to the chili.
One jalapeno pepper, seeded and chopped: The Jalapeno pepper adds a mild level of heat and a slight fruity taste to the chili.
1 teaspoon black pepper: Black pepper adds a mild spiciness and enhances the other flavors in the chili.
2 cans kidney beans, drained: Kidney beans are a classic addition to chili, providing texture and protein.
2 tablespoons tomato paste: Tomato paste adds depth of flavor and helps thicken the chili.
One can of crushed tomatoes: Crushed tomatoes add a rich and tangy taste to the chili.
3 bay leaves: Bay leaves contribute a subtle herbal and slightly floral flavor to the chili.
Sure! Here is the revised recipe transcription with proper headings, bolding, and colons for each step, along with detailed explanations:
How To Make Steak Chili In Slow Cooker:
Searing the Steak
- Heat a tablespoon of oil in a pan over medium-high heat.
- Season the New York strip steak with black pepper and all-purpose Greek seasoning.
- Sear the steak for 2-3 minutes on each side until browned and slightly crispy.
- Remove the steak from the pan and set it aside.
Chopping the Steak
- Cut the seared steak into bite-sized pieces. You can make them as big or as small as you prefer.
- Optional: Remove excess fat, but keep some for added flavor.
- Set the chopped steak aside.
Preparing the Chili Base
- Add onions and celery in the same pan used for searing the steak.
- Cook for approximately 5 minutes until the onions become translucent and fragrant.
- Add minced garlic and chopped jalapeno peppers to the pan.
- Sprinkle in chili powder, cayenne pepper, cumin seeds, oregano, garlic powder, and brown sugar.
- Stir the ingredients and let them cook for 2 minutes to release their flavors.
Combining the Ingredients
- Pour beef broth into the pan, scraping the bottom to release any browned bits.
- Slowly add yellow corn flour while stirring to avoid lumps.
- Add salt to taste, approximately two teaspoons, but adjust according to your preference.
- Mix everything until well combined and the flour is fully incorporated.
Transferring to the Slow Cooker
- Transfer the chili base from the pan to a slow cooker or crockpot.
- Add kidney beans (drained), tomato paste, crushed tomatoes, and bay leaves to the slow cooker.
- Stir all the ingredients together to ensure even distribution.
Slow Cooking the Chili
- Cover the slow cooker with a lid and cook on high heat for 6 hours or low heat for 8-10 hours.
- During the cooking process, check and adjust the seasoning if needed.
- After the designated cooking time, the steak will be tender, and the flavors will be melded together.
Serving the Steak Chili
- Ladle the hot steak chili into bowls or serve over rice, if desired.
- You can garnish with toppings such as shredded cheese, sour cream, diced onions, or chopped cilantro, according to your preference.
- Enjoy the delicious steak chili with your favorite sides or as a standalone meal!
What to serve with Steak Chili
Steak chili can be enjoyed as a hearty and satisfying meal. However, if you would like to serve it with something on the side, here are a few suggestions:
- Cornbread: Serve warm cornbread alongside the steak chili to complement its flavors and add a delicious texture.
- Rice: Cook a batch of fluffy white or brown rice to serve as a base for the chili. This helps to make the meal more filling and provides a different texture.
- Tortilla chips: Provide a bowl of crispy chips to scoop up the chili. It adds a fun and crunchy element to the dish.
- Salad: Balance out the richness of the chili with a refreshing green salad. Choose a simple side salad with fresh vegetables and a light vinaigrette dressing.
- Baked potatoes: Serve the chili over baked potatoes for a comforting and satisfying twist. The combination of tender steak chili and fluffy potato is delicious.
- Guacamole and sour cream: Offer homemade guacamole and sour cream as toppings for the chili. They add creaminess and a cool contrast to the warmth of the chili.
- Cheese: Provide a variety of shredded cheeses such as cheddar, Monterey Jack, or a Mexican blend for topping the chili. The melted cheese adds richness and extra flavor.
These are just a few suggestions but feel free to get creative and serve the steak chili with your favorite sides to make it a complete meal.
Yes, you can use your preferred cut of beef, such as chuck roast or ribeye. Adjust the cooking time accordingly based on the cut you choose.
While this recipe specifically calls for steak, you can substitute it with ground beef if desired. However, remember that the chili’s texture and flavor will be different.
Absolutely! You can adapt this recipe for stovetop cooking. Follow the steps until the chili base is prepared, then transfer everything to a large pot and simmer on low heat for about 2-3 hours, stirring occasionally.
Reduce the chili powder and cayenne pepper if you prefer a milder chili. Conversely, if you like it spicier, increase the amounts or add a pinch of red pepper flakes.
Yes, this chili freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. Label them with the date and freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating.
Absolutely! Omit the steak and replace it with plant-based alternatives like textured vegetable protein (TVP) or additional beans. Use vegetable broth instead of beef broth, and ensure that the Greek seasoning is vegan-friendly.
If you prefer a thicker chili, add more corn flour or simmer the chili uncovered for longer to allow the liquid to evaporate. Conversely, add more beef broth or water if you want a thinner consistency.
Yes, you can adapt this recipe for an Instant Pot or pressure cooker. Follow the steps until the chili base is prepared, then transfer everything to the Instant Pot or pressure cooker. Cook on high pressure for 15-20 minutes, then allow for a natural pressure release.
- 1 lb New York strip steak
- 1/4 cup yellow corn flour
- 3 cups onions, chopped
- 2 cups celery, chopped
- 4 cups beef broth
- 1/4 cup chili powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons all-purpose Greek seasoning
- 1 tablespoon brown sugar
- 2 tablespoons cumin seeds
- 1 tablespoon oregano
- 6 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon black pepper
- 2 cans kidney beans, drained
- 2 tablespoons tomato paste
- 1 can crushed tomatoes
- 3 bay leaves
- Sear seasoned steak in a pan until browned and slightly crispy.
- Chop the seared steak into bite-sized pieces.
- In the same pan, cook onions, celery, garlic, and jalapenos until translucent and fragrant.
- Add chili powder, cayenne pepper, cumin seeds, oregano, garlic powder, and brown sugar to the pan and cook for 2 minutes.
- Pour beef broth and slowly add yellow corn flour while stirring to avoid lumps.
- Transfer the chili base to a slow cooker and add kidney beans, tomato paste, crushed tomatoes, and bay leaves.
- Cook on high for 6 hours or low for 8-10 hours.
- Adjust seasoning and serve the flavorful steak chili with your favorite toppings.
Nutrition Information:Serving Size: 1 cup
Amount Per Serving: Calories: 250 kcalTotal Fat: 10gSaturated Fat: 4gCholesterol: 60mgSodium: 800mgCarbohydrates: 20gFiber: 6gProtein: 22g