Slow Cooker Chipotle Steak Chili

Recipe By

South Your Mouth

"A crock pot chili recipe with tender steak, smoky chipotle peppers, Mexican spices and the perfect blend of beans."

Prep Time

10 minutes

Cook Time

5 hours



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  • 1 (15.5-oz) bag Hurst's Slow Cooker Chili Beans, with seasoning packet

  • 6 cups beef broth

  • 2 pounds sirloin steak or London broil

  • Salt & pepper to taste

  • Vegetable oil

  • 1 large or 2 medium onions, diced

  • 2-3 tablespoons fresh minced garlic (I used an entire bulb)

  • 1 7-oz can chipotle chiles in adobo sauce (see notes)

  • 1 14-oz can petite diced tomatoes, undrained

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1 teaspoon oregano

Cooking Directions

  1. Add beans WITHOUT seasoning packet (set aside to add later) and beef broth to a large slow cooker. Cook on high for 4 hours (see notes below about alternative cooking method).
  2. Cut steak into bite-sized pieces, season liberally with salt and pepper then sear in a large skillet coated with oil. Cook the steak in 2-3 batches — don’t overcrowd the pan. Don’t cook the steak all the way through, just get a nice sear on the pieces. Place steak and all pan juices into the slow cooker.
  3. To the same skillet, add a little more oil then sauté onion for 4 minutes. Add garlic and continue cooking for 2 minutes. Add contents of the skillet to the slow cooker.
  4. Remove 2 chipotle chiles from adobo sauce then dice (see notes about spiciness!). Add diced chipotles, 2 tablespoons of adobo sauce and remaining ingredients to slow cooker. Reduce heat to low then continue cooking for 2-3 hours or until beans are tender.
  5. Let chili rest, uncovered, for 30 minutes before serving (this will thicken the chili)