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.
At 12 servings I imagine you will starve.. we worked really hard to stretch this for 10 servings (like 3/4 of a ladle full per bowl) and were still hungry every time we had this. Even 10 servings at your macro count will still keep you well within an even strict caloric intake as a “dinner” and around ~3g net carbs before topping.
The standard portion can be a little small, I agree. Pair it with a fatty side dish and I’d say it’s a hit! You can always make the portions a bit bigger as long as your macros allow.
What kind of steak please?
Chuck, sirloin, or rump would all work great! Packages labeled as “stew meat” would also work.
Thanks!
I just made this last night on slow cooker setting low with celery, zucchini and 1 small tomato I diced myself, also used Walden farms tomato sauce, added just a tbsp of it to get a tomato taste mixed in with beef stock. To thicken, I used flaxseed meal, it didn’t thicken right away but thickened after it started to cool. The steak fell apart and was a great happy filling accident! I also didn’t use the leeks. I used rump steak grass fed and the veggies and spices I used were organic! Yummm!
Can you use fresh tomatoes?
Yes, just be careful of the carb counts.
If anyone is worried about the price of steak, you can totally use stew meat. I cook this in my dutch oven for two hours on my stovetop and it turns out just as great and tender!
Thank you Marissa!
How much is a serving size once this is completed, like a cup?
The recipe should produce about 6 cups total. Nutrition info is for a ½ cup serving.
I cooked this at the weekend…. absolutely excellent.
I used beef shin from my local Supermarket (UK) and cooked for longer than the recipe (almost 8 hours) – it was superb. Rest of the family added rice and beans.
Absolutely fantastic. Love this recipe!
What app do u use to calculate the micronutrients?
We use a variety of apps and programs to calculate the macros. USDA database, nutritionix, product labels, etc.
This chili is amazing! Flavorful and filling. I love it with sour cream, cilantro and cheese.
This turned out to be very tasty! I could not find Ancho Chili Powder so I used Hatch Green Chile Powder. I also added powdered cilantro, onion and garlic. I misread the tomato ingredient and got diced (roasted garlic + fire roasted) kind but it still turned out good. I used stew meat. I did not add any salt.
Really glad to hear – your substitutions sound great.
I had some coarse grind hamburger. Loved the recipe. Actually tasted like chili instead of beef stew with chili’s. Sometimes I toss in a small can of diced green chili’s=yes, I adjust the macros when I do. Don’t be put off by the 1/2 cup serving size, the stuff is VERY filling.
Glad you loved it! Thanks for the feedback, Lisa 🙂
Oh wow, this was amazing! Pretty much followed the recipe, bar doubling the cumin, and bunging in a load of mushrooms. I also cooked in my Instant Pot for 30 mins. Then had to simmer for a while to get rid of some of the liquid from the mushies. Incredible how good it tastes without browning the meat.
A keeper for sure!
So happy to hear you enjoyed the recipe! I haven’t tried it in an Instant Pot yet but I think I’ll do that next time 🙂
I’m going to make this today. It sounds delish! I’m wondering, though, how you derived the nutritional information for the steak. According to my source, the USDA nutritional database, 2.5 lbs of grassfed beef steak is about 3150 calories. Is there any special way to figure out the real calories in meats like steak and bacon. It’s confusing because I can’t figure out the percentage of fat to lean.
Hey Cathy,
The different cuts of steak can vary significantly in terms of calories and fat percentage, so it’s important to make sure you have the right cut. From there, you can figure out the fat percentage by multiplying the grams of fat times 9, then dividing by the calories and multiplying by 100 for a percentage.
In other words, the equation is: [(grams of fat x 9)/total calories] x 100 = % of fat
If you have any further questions, let me know 🙂