Steak and Bean Crockpot Chili

Mar 7th

West Chester, PA is the greatest little town. Truly. Every fall we have a chili cook-off where for ten bucks you get a wristband and walk through the closed off streets, sampling chili in tiny cups and voting on your favorite batches. It’s grown in popularity so if you aren’t choosy, you’ll fill up too fast. The chili I never pass up, however, is the one with big chunks of steak.

People love their ground beef, but not me. Since switching to grass-fed I like the flavor better but in general, I stay away (except for burgers, which lately have become a sort of fixation). It’s for this reason that chili isn’t my favorite. I’d rather just eat the cornbread, cheese, jalapenos and cilantro that seem to accompany the chili. Though this chili does actually rock my socks off, I was in the mood for a chili-beef stew crossbreed and decided to try something new. This one comes together quicker than the other one on my site and requires fewer ingredients. It’s a bit more expensive because of the meat but if you haven’t bought a chuck roast before, let me elaborate.

Chuck and Round are from the shoulder and rump of a cow, respectively. These parts get worked the hardest (have you ever seen a cow do sit ups?) so the muscle is very lean but very tough. Incidentally it’s also quite flavorful, so if it’s cooked correctly it’s delish! Low and slow is the name of the game to break up the connective tissue that makes the meat tough, so the crock pot is your friend.

Full of healthy beans, tomatoes, and corn, this chili is on the lighter side. Lastly – I know Greek yogurt is the “healthier” sour cream but I finished the chili my daughter didn’t eat and hers was made with sour cream. Sour cream is better, just sayin’.

Steak and Bean Crockpot Chili

Makes 6 servings

1 lb. chuck roast, trimmed and cubed

2 cloves garlic, minced

1 lime, juiced

1 red onion, diced

1 (28 oz) can crushed tomatoes

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can red kidney beans, drained and rinsed

2 tbsp. honey

2 tsp. chili powder

1 tsp. kosher salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/4 tsp. cayenne pepper (or more to taste)

1 c. frozen corn

1/3 c. chopped cilantro

Sour cream/2 % plain Greek yogurt for serving

1. Place meat through cayenne pepper into crockpot and set on low for 8 hours or high for 5.

2. Once finished cooking, add corn and cilantro, stir, and check for seasoning.

3. Serve, topped with sour cream/yogurt and more cilantro (or cheese and tortilla chips if that’s more your bag).

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