Slow Cooker Steak Chili

SmartPoints® value per serving
Total Time
4 hr 27 min
12 min
4 hr 15 min


cooking spray

1 spray(s)

uncooked trimmed bottom round steak

1¼ pound(s), lean, cut into 1-inch pieces

table salt

1 tsp

black pepper

¼ tsp

canned beef broth


light beer

8 fl oz, (1 cup)

uncooked onion(s)

2 medium, chopped

uncooked carrot(s)

2 large, diced

uncooked portabella mushroom

2 each, stems removed and caps diced

canned tomato paste

¼ cup(s)

garlic clove(s)

3 medium clove(s), minced


1 Tbsp

chili powder

3 Tbsp

canned chipotle peppers in adobo sauce

½ item(s), seeded and finely chopped

ground cumin

2 tsp

dried oregano

¾ tsp

yellow cornmeal

1 Tbsp

fresh lime(s)

1 medium, cut into 6 wedges


¼ cup(s), chopped


  1. Sprinkle beef with salt and pepper. Spray large skillet with nonstick spray and set over medium-high heat. Add half of beef and cook until browned on all sides, about 5 minutes. Transfer beef to 5- or 6-quart slow cooker. Repeat with remaining beef.
  2. Add broth to skillet. Bring to boil, scraping up browned bits from bottom of skillet. Pour into slow cooker. Add all remaining ingredients except cornmeal, lime wedges, and scallions to slow cooker, stirring well. Cover and cook until beef and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  3. About 20 minutes before cooking time is up, gradually whisk cornmeal into chili until blended. Cover and cook on high until chili bubbles and thickens, about 15 minutes. Sprinkle with scallions and serve with lime wedges.
  4. Per serving (generous ¾ cup)


To store leftovers, transfer the chili to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

A happier, healthier you starts here