It’s getting cold out again! When the air gets chilly, it’s time to EAT Chili!
I love this recipe for many reasons.
1. It’s EASY! Toss it in the slow-cooker and it basically cooks itself.
2. It’s FAST prep. It’s just a little chopping, opening a few cans, and measuring some spices. BOOM, yumminess ensues!
3. It’s DELICIOUS! When I make this chili, my husband celebrates, my toddler ACTUALLY eats meat, and the clouds open up and angels sing. Magical.
Slow Cooker Steak Chili
Ingredients
- 1.5 lbs lean stew beef chunks
- 1 T chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/8 tsp ground cayenne pepper (add more if you like it HOT!)
- 1/2 yellow onion, diced
- 1 – 15oz can kidney (or black) beans, drained and rinsed
- 1 – 28oz can diced tomatoes, with juice
- Optional toppings: grated cheddar cheese, greek yogurt, diced avocados, chopped cilantro
Instructions
- Add all ingredients to the slow-cooker and stir until spices are well-combined.
- Set slow-cooker to HIGH.
- Cook for 5 hours.
- Stir 30 mins to 1 hour before serving.
- Ladle 1 cup of chili into a bowl, load it up with optional toppings, and ENJOY!
BUSY MOMMA TIP: Double the ingredients and divide evenly between your slow-cooker and a gallon freezer bag. Label the gallon freezer bag with the name of the recipe, number of servings it makes, and cooking instructions. Freeze for an easy, pre-prepped meal for another night!
I’d love to hear how you and your family enjoy this recipe! Did you made a variation of this and love it even more?
Post a comment and let me know if it rocked your world!
Recipe adapted from 100 Days of Real Food
I think you and I have the same crock pot! 🙂
Aww! slow-cooker soul sistas! 😉