When chuck steak hits a hot skillet, it should sizzle; crowded cubes steam before their surfaces have a chance to brown. I work in batches, then use that same skillet for the vegetables and spices. That bit of browning gives this slow cooker steak chili with black beans and chipotle a deeper, more rounded base than you get by putting everything straight into the cooker.
The chipotle brings smoky heat, while crushed tomatoes and beef broth give the steak time to become fork-tender without leaving the chili dry. I add the black beans near the end, not at the beginning, so they warm through without simmering for hours. Once the lid comes off, the chili is thick with tender beef and a gentle smoky kick.
Kitchen Note
Cut the chuck into even 1-inch cubes so the pieces become tender at about the same time. Oversized chunks can lag behind while smaller ones are already ready to pull apart with a fork.
Save this slow cooker steak chili with black beans and chipotle for a smoky, fork-tender dinner you can let cook while you get on with your day.
Why a Slow Cooker Can’t Give the Steak Its First Browning
A slow cooker is excellent at turning chuck tender, but it won’t brown the meat. That first sear happens in a hot skillet, where the beef develops browned surfaces and leaves savory bits on the pan. When the onion and bell pepper soften in that same skillet, they pick up some of that flavor instead of starting from scratch in the cooker.
Give the beef room. If the skillet is crowded, moisture collects around the cubes and they turn gray rather than taking on color. Browning in batches takes a little longer, but each piece gets direct contact with the hot pan. Then the tomato and broth loosen the browned bits as you scrape the skillet, carrying them into the slow cooker. This is a small stovetop step with a noticeable payoff in the finished chili.
What Chuck, Chipotle, and Crushed Tomatoes Bring to This Chili
- Beef chuck steak — Chuck has the connective tissue that softens over a long, gentle cook and gives the chili substantial, tender pieces. Choose steak you can cut into even cubes; uneven pieces won’t finish at the same pace.
- Chipotle pepper and adobo sauce — The pepper brings smoky heat, and the adobo adds a tangy, savory note. Canned chipotles vary in heat, so use the pepper and sauce from the can rather than substituting plain chili powder for their distinctive smoky flavor.
- Crushed tomatoes — Their smooth texture gives the chili a cohesive tomato base that coats the beef. A familiar canned brand works well here; crushed tomatoes matter more than choosing a premium label.
- Tomato paste — Cooking it briefly with the spices concentrates its tomato flavor and helps the base taste deeper. A tube or small can both work; keep it in the skillet long enough to cook with the aromatics.
- Black beans — Canned beans make the late addition simple. Drain and rinse them so the canning liquid doesn’t cloud or unnecessarily thicken the chili.
- Low-sodium beef broth — It supplies the liquid for the slow cook while keeping the seasoning from getting overly salty as the chili concentrates. The low-sodium version gives you more control alongside the seasoned beef and canned ingredients.
From a Hard Sear to Fork-Tender Steak: Building This Chili
Dry and Brown the Chuck
Pat the thawed beef dry, then season it with kosher salt and black pepper. Heat the neutral oil in a 12-inch skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side, then transfer each batch to a 6-quart slow cooker. If the cubes are crowded, the pan temperature drops and you’ll miss the browned surfaces this step is meant to build.
Soften the Vegetables and Toast the Spices
Add the chopped onion and red bell pepper to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the minced garlic, chili powder, cumin, oregano, tomato paste, and chopped chipotle with its adobo sauce. Cook for 1 minute, stirring so the tomato paste and spices coat the vegetables. Keep the mixture moving; garlic can scorch if it sits against the hot pan.
Scrape the Skillet and Let the Beef Cook
Stir the crushed tomatoes and beef broth into the skillet, scraping up the browned bits from the bottom. Pour the tomato mixture over the beef in the slow cooker and cover. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender. If a cube still resists when you press it with a fork, the beef needs more time.
Warm the Beans and Rest the Chili
Stir in the drained and rinsed black beans once the beef is tender. Cover and cook for 45 minutes more on LOW or HIGH, until the beans are heated through. Turn off the slow cooker and let the chili rest for 10 minutes before serving. That short rest gives the bubbling sauce a chance to settle.
How to Adjust the Chipotle and Beans Without Losing the Chili
Milder Chipotle, Same Smoky Note
For a gentler chili, leave out the chopped chipotle pepper and keep the tablespoon of adobo sauce. You’ll get less direct heat while retaining some of the smoky, tangy character of the canned chipotles.
A Lower-Carb Pot Without the Beans
Leave out the black beans for a more beef-forward chili with fewer carbohydrates than the full version. Skip the final bean-cooking stage and let the finished beef chili rest for 10 minutes after turning off the slow cooker; the sauce will have less body without the beans.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them for 3 to 4 days. The beef will firm up when cold and soften again as the chili warms.
- Freezer: Freeze in airtight containers for up to 3 months for best quality. The beans may soften a little after thawing, but the chili freezes well.
- Reheating: Reheat gently on the stovetop, stirring often, until the chili reaches 165°F. Avoid a hard boil, which can break down the beans.
Questions That Come Up While This Steak Chili Cooks
Slow Cooker Steak Chili with Black Beans and Chipotle
Ingredients
Equipment
Method
- Pat the thawed beef dry.
- Season the beef with the kosher salt and black pepper.
- Heat the neutral oil in a 12-inch skillet over medium-high heat.
- Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a 6-quart slow cooker.
- Add the yellow onion and red bell pepper to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, chili powder, ground cumin, dried oregano, and tomato paste.
- Add the chipotle pepper and adobo sauce and cook for 1 minute.
- Stir the crushed tomatoes and beef broth into the skillet, scraping up any browned bits.
- Pour the tomato mixture over the beef in the slow cooker.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
- Stir in the black beans.
- Cover and cook for 45 minutes more on LOW or HIGH, until heated through.
- Turn off the slow cooker and let the chili rest for 10 minutes before serving.