If you love steak, and you’re a chili fan, get ready for a dream dish with Slow Cooker Steak Lovers Chili! Instead of the usual ground beef, here we use cubed grass-fed steak and marry it with all the traditional chili seasonings we love for a true gourmet style chili!
The best part is, it cooks right in the slow cooker while you’re off doing other things. If you’re working all day, whether away from home or in your home office, you’ll love having such a satisfying dinner ready at the end of a busy day.
In cooler weather, a warm bowl of chili loaded up with toppings is always a hit. Let’s not forget about football season! You’re almost guaranteed to be asked for this recipe more than once if you serve it to your fellow fans.
Yields 12 (½ cup) servings of Slow Cooker Steak Lovers Chili
The Preparation
Chili:
- 40 ounces ribeye steak, cut into 1 inch cubes
- 1 tablespoon ancho chile powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/2 cup leek, sliced
- 2 cups canned whole tomatoes
- 1 cup beef broth
Optional Toppings Per Bowl:
- 1/4 cup cheddar cheese, shredded
- 2 tablespoons sour cream
- 1/2 medium avocado, sliced
- 1 teaspoon fresh cilantro, chopped
The Execution
1. Place all ingredients, except for the toppings, into a slow cooker in the order given.
2. Stir, cover, and set the slow cooker to high. Cook for about 6 hours, or until the steak is tender.
3. Use a fork to shred some of the steak cubes if and break up any tomatoes that remain intact.
4. Serve the chili hot in bowls with any desired toppings.
This makes a total of 12 servings of Slow Cooker Steak Lovers Chili. Each serving comes out to be 297 calories, 20.8g fats, 1.5g net carbs, and 25.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 40 ounce ribeye steak | 3073 | 215.7 | 0 | 0 | 0 | 281.8 |
| 1 tablespoon ancho chile powder | 26 | 0.8 | 4.8 | 2 | 2.8 | 1.1 |
| 1/2 teaspoon cumin | 4 | 0.2 | 0.5 | 0.1 | 0.4 | 0.2 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/8 teaspoon black pepper | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 1/2 cup leek | 16 | 0.1 | 4 | 0.5 | 3.4 | 0.4 |
| 2 cup canned whole tomatoes | 77 | 1.2 | 16.7 | 9.1 | 7.5 | 3.8 |
| 1 cup beef broth | 40 | 1.3 | 0 | 0 | 0 | 6.6 |
| 1/4 cup cheddar cheese | 124 | 10.2 | 1 | 0 | 1 | 7 |
| 2 tablespoon sour cream | 57 | 5.6 | 1.3 | 0 | 1.3 | 0.7 |
| 1/2 medium avocado | 150 | 13.9 | 7.8 | 6.1 | 1.7 | 1.8 |
| 1 teaspoon fresh cilantro | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3570 | 249 | 36.4 | 18.1 | 18.3 | 303.4 |
| Per Serving (/12) | 297 | 20.7 | 3 | 1.5 | 1.5 | 25.3 |
Slow Cooker Steak Lovers Chili
Ingredients
Chili
- 40 ounce ribeye steak cut into 1 inch cubes
- 1 tablespoon ancho chile powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- ½ cup leek sliced
- 2 cup canned whole tomatoes
- 1 cup beef broth
Optional Toppings Per Bowl
- ¼ cup cheddar cheese shredded
- 2 tablespoon sour cream
- ½ medium avocado sliced
- 1 teaspoon fresh cilantro chopped
Instructions
- Place all chili ingredients into a slow cooker in the order given.
- Stir, cover, and set the slow cooker to high. Cook for about 6 hours, or until the steak is tender.
- Use a fork to shred some of the steak cubes and break up any tomatoes that remain intact.
- Ladle the chili into bowls and serve hot with listed toppings.
