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This Crockpot Steak Chile con Carne is a rich, hearty chili made with tender chunks of beef, a homemade dried chile sauce, beans, and bold Mexican-inspired spices. Slow cooked until the beef is fall-apart tender, it’s the perfect comfort food for chilly days, game day gatherings, or an easy family dinner.
this recipe!
Try my crockpot Swiss steak and crockpot chili mac next!
Why You’ll Love This Recipe
- Rich, slow-cooked flavor. Tender chunks of beef simmer for hours in a homemade chile sauce made with dried peppers, creating incredible depth of flavor.
- Perfect for feeding a crowd. This hearty chili is ideal for family dinners, game day parties, potlucks, or meal prep, with plenty of leftovers to enjoy.
- Customize every bowl. Top it with shredded cheese, cilantro, avocado, tortilla strips, sour cream, or fresh jalapeños for a restaurant-worthy meal.
Ingredients You’ll Need
- 4 lb boneless beef chuck roast, cut into 1-inch chunks
- 2-3 tablespoons vegetable oil, for searing meat
- 4 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 4 dried arbor chiles, stems and seeds removed
- 1 onion, quartered
- 4-6 cloves garlic, minced
- 2 cups beef broth
- 2 Serrano peppers (or jalapeños if you want it more mild), deseeded and diced
- 15 oz can tomato sauce
- 15 oz can dark red kidney beans
- 15 oz can light red kidney beans
- 10 oz can Rotel diced tomatoes and green chilies
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ⅛ teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 bay leaves
- Chopped cilantro, for topping
Step By Step Intructions
STEP ONE – Rinse the chiles and then add to a saucepan with 2 cups of beef broth, onions, and garlic. Bring to a boil, reduce to a simmer, then simmer uncovered for 20 minutes. Remove from heat and let cool.
STEP TWO – As the dried chiles cook, heat oil in a large skillet over medium-high heat. When hot, sear the meat in batches on all sides until browned. Transfer seared meat into the Crockpot.
STEP THREE – Once the saucepan with beef broth and chilies have cooled a bit, transfer it all into a blender or food processor and blend well into a thick sauce.
STEP FOUR – Pour the red chile sauce into the Crockpot with the seared beef. Add the diced Serranos, tomato sauce, kidney beans, Rotel, Mexican oregano, ground cumin, ground coriander, smoked paprika, chili powder, cinnamon, salt, pepper, and bay leaves.
STEP FIVE – Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender. Discard bay leaves and stir the Chile con carne together until well combined. Top with cilantro.
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Description
This Crockpot Steak Chile con Carne is a rich, hearty chili made with tender chunks of beef, a homemade dried chile sauce, beans, and bold Mexican-inspired spices. Slow cooked until the beef is fall-apart tender, it’s the perfect comfort food for chilly days, game day gatherings, or an easy family dinner.
Ingredients
4 lb boneless beef chuck roast, cut into 1-inch chunks
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2–3 tablespoons vegetable oil, for searing meat
4 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
4 dried arbor chiles, stems and seeds removed
1 onion, quartered
4–6 cloves garlic, minced
2 cups beef broth
2 Serrano peppers (or jalapeños if you want it more mild), deseeded and diced
15 oz can tomato sauce
15 oz can dark red kidney beans
15 oz can light red kidney beans
10 oz can Rotel diced tomatoes and green chilies
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
Salt and pepper, to taste
2 bay leaves
Chopped cilantro, for topping
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Instructions
- Rinse the chiles and then add to a saucepan with 2 cups of beef broth, onions, and garlic. Bring to a boil, reduce to a simmer, then simmer uncovered for 20 minutes. Remove from heat and let cool.
- As the dried chiles cook, heat oil in a large skillet over medium-high heat. When hot, sear the meat in batches on all sides until browned. Transfer seared meat into the Crockpot.
- Once the saucepan with beef broth and chilies have cooled a bit, transfer it all into a blender or food processor and blend well into a thick sauce.
- Pour the red chile sauce into the Crockpot with the seared beef. Add the diced Serranos, tomato sauce, kidney beans, Rotel, Mexican oregano, ground cumin, ground coriander, smoked paprika, chili powder, cinnamon, salt, pepper, and bay leaves.
Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender. Discard bay leaves and stir the Chile con carne together until well combined. Top with cilantro.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American
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