Combine two heartwarming favorites into one deeply satisfying bowlful with this easy, bean-free recipe!
Steak is the classic example of an elevated meal. Some might say that chili is the epitome of lowbrow food. But when you combine them, you get deeply satisfying nourishment that feels really special!
Case in point: this low-carb steak chili recipe. It brings together two dinnertime staples in the most delicious way. Instead of leaning on beans for filler, this dish beefs up its sirloin steak star with the addition of ground beef—delivering twice the protein and exponentially more savoriness. And with a supporting cast of garlic, onions, colorful bell peppers, and fire-roasted tomatoes, the flavors of this chili are downright complex. Worcestershire sauce adds its signature tang, while chili powder, cumin, and bay leaf all contribute warm, comforting notes.
Plus, this dish goes from stovetop to table in just over an hour—faster if you use your Instant Pot! It’s a hearty and heartwarming meal that’s perfect for weekend gatherings or weeknight relaxing.
How to make this chili in a slow cooker or Instant Pot
Not a fan of babysitting a Dutch oven on the stovetop? I get it. Here are two other methods of cooking up this delicious steak chili:
Slow Cooker:
- Brown the steak cubes and ground beef in a large skillet over medium-high heat until browned but not cooked through—two or three minutes for steak, five to seven minutes for beef. Transfer the browned meats with any pan drippings to your slow cooker.
- Add chopped garlic, onion, and bell peppers to the same skillet. Sauté for two to three minutes to soften, then add to the slow cooker.
- Add the fire-roasted crushed tomatoes, Worcestershire sauce, seasoned salt, regular salt, pepper, chili powder, cumin, bay leaf, and water to the slow cooker.
- Stir to combine all ingredients, then cover and cook on low for five hours or high for three hours. Remove the bay leaf, taste, and adjust seasonings if needed.
Instant Pot:
- With the Instant Pot set to “sauté,” brown the steak cubes and ground beef as in the slow cooker directions. Remove excess fat if you like.
- Add garlic, onion, and bell peppers. Sauté for two to three minutes until softened.
- Cancel the “sauté” mode. Layer in the remaining ingredients in this order and do not stir: water, seasoned salt, regular salt, pepper, chili powder, cumin, bay leaf, Worcestershire sauce, steak cubes, ground beef, veggies, and tomatoes.
- Close the lid and seal the vent. Cook on high pressure for 15 minutes. Carefully quick-release the steam. Stir to combine. Remove the bay leaf, taste, and adjust seasonings as needed.
How do I store leftovers?
Let your chili cool before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze your chili in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave until piping hot throughout, reaching an internal temp of 165°F.
Similar recipes to try
Hungry for more low-carb chili recipes? Serve up a creamy, dreamy bowlful with this Keto White Chicken Chili Low-Carb Recipe. Level up your meatless Mondays with this Keto Vegan Chili Recipe that subs in pecans for plant-based protein. Or kick up the spices while using up leftovers in this hearty Adobo Chicken Chili.
Low-Carb Steak Chili
Ingredients
- 1 pound sirloin steak cut into 1-inch cubes
- 1 teaspoon seasoned salt
- 1 1/2 tablespoons butter
- 1 pound ground beef 90% lean
- 3 cloves garlic minced
- 1 cup onion chopped, 3.5 ounces
- 3/4 cup red bell pepper chopped, 5 ounces
- 3/4 cup yellow bell pepper chopped, 5 ounces
- 1 28-ounce can fire-roasted crushed tomatoes
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 bay leaf
- 1 3/4 cups water 14 ounces
Instructions
- Toss the steak cubes with the seasoned salt until evenly coated.
- In a large Dutch oven over medium-high heat, melt the butter. Add the seasoned steak cubes and cook for 2–3 minutes, stirring to brown the outsides but not cook through. Remove the steak and any pan juices to a bowl using a slotted spoon. Set aside.
- Add the ground beef to the Dutch oven. Cook 5-7 minutes, breaking up clumps with a wooden spoon, until most pink is gone.
- Stir in the garlic, onions, and both bell peppers. Sauté 2-3 minutes, until fragrant and slightly softened.
- Return the steak cubes and their juices to the pot. Add crushed tomatoes, Worcestershire sauce, salt, pepper, chili powder, cumin, bay leaf, and water. Stir to combine.
- Reduce heat to low. Cover and simmer for 40 minutes, stirring occasionally to prevent burning.
- Taste and adjust seasonings as needed. Remove the bay leaf. Ladle into bowls and serve hot.
Looks divine! How many 1 cup servings does this cook down to?
This recipe makes around 8 serving so I would say 8 to 10 cups. Enjoy!