I stole this recipe for Slow Cooker Steak House Chili from themagicalslowcooker.com. This delicious slow cooker recipe is perfect for a cold winter day. Cubed sirloin, kidney or pinto beans, tomato paste, onion and taco seasoning mix are mixed together in a slow cooker. Then beef broth is stirred into the mixture before turning on slow cooker for several hours. Twenty minutes before serving salsa is stirred into the chili. The finished chili is served with Fritos. This version of chili is fancier than regular chili since it uses cubed sirloin instead of ground beef.

The ingredients for this recipe are: 2 lbs cubed sirloin, 30 oz kidney beans (2 (15oz) cans, rinsed and drained), 6 oz tomato paste, 1.25 oz taco seasoning packet, 1 white onion, 30 oz beef broth and 16 oz salsa

Spray the slow cooker with non-stick spray and place the cubed sirloin in the slow cooker.

Chop the onion and add to the beef.

Then add the drained beans, tomato paste and taco seasoning packet.

Next pour the beef broth and stir (do not add salsa yet!). Cook on LOW for 8 hours or HIGH for 4 hours.

At this time stir in the salsa. Cook for 20 minutes longer, to warm up the salsa.

Serve with Fritos on top.

If you liked this recipe for Slow Cooker Steak House Chili then you can try South of the Border Chicken Chili, Chorizo Burrito Bowls, Fiesta Chowder, Easy Chicken Tamale Pie or Slow Cooker Chicken Burrito Bowl.

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Slow Cooker Steak House Chili

This delicious slow cooker recipe is perfect for a cold winter day. Cubed sirloin, beans, tomato paste, onion and taco seasoning mix are mixed together in a slow cooker. Then beef broth is stirred into the mixture before turning on slow cooker for several hours. Twenty minutes before serving salsa is stirred into the chili. The finished chili is served with Fritos. This version of chili is fancier than regular chili since it uses cubed sirloin instead of ground beef.

Course Entree

Prep Time 10 minutes

Cook Time 8 hours 20 minutes

Servings 8 people

Ingredients

• 2 lbs cubed sirloin
• 30 oz pinto beans 2 (15oz cans, rinsed and drained)
• 6 oz tomato paste
• 1.25 oz taco seasoning packet
• 1 white onion
• 30 oz beef broth
• 16 oz fresh salsa
• Toppings: Fritos, shredded cheese, sour cream

Instructions

1. Add the beef, drained beans, tomato paste, onion and taco seasoning packet to the slow cooker. Pour the beef broth and stir. (do not add salsa yet!)
2. Cook on LOW for 8 hours or HIGH for 4 hours.
3. Stir in the fresh salsa.
4. Cook for 20 minutes longer, to warm up the salsa. Serve with Fritos on top.

Recipe Notes

I use kidney beans instead of pinto beans. Stovetop: Cook on low for 2 hours or until meat starts to fall apart. Stir often so it does not burn in the pan. May need to add more broth or water if it evaporates too much.