Go Back

Slow Cooker Steak Chili con Carne with Sirloin Tips

Slow cooker steak chili cooks sirloin tips with tomatoes, peppers, and warm spices until the beef is fork-tender. Browning the beef and vegetables first builds a rich, savory base for this hearty chili.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 16 minutes
Total Time 5 hours 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sirloin tips cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 1 yellow onion large, chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium beef broth

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the sirloin tips dry, then season them with the kosher salt and black pepper.
  2. Heat 1 tablespoon of the vegetable oil in a 12-inch skillet over medium-high heat. Brown half the beef, turning occasionally, for 4 to 5 minutes, then transfer it to a 6-quart slow cooker.
  3. Add the remaining oil to the skillet and brown the rest of the beef.
  4. Add the yellow onion and green bell pepper to the skillet and cook for 4 to 5 minutes, until softened.
  5. Stir in the garlic, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, and cook for 1 minute.
  6. Stir the crushed tomatoes and low-sodium beef broth into the skillet, scraping up any browned bits.
  7. Pour the tomato mixture over the beef in the slow cooker and stir to combine.
  8. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the beef is fork-tender.

Notes

Brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free beef broth if needed.