If you’re looking for an easy, meaty, and outrageously tasty chili recipe, this is it! My Slow Cooker Cube Steak Chili is an effortless way to make a satisfying meal that’s always a family favorite. With minimal ingredients, a slow cooker, and tons of free time to do other things, it is also the perfect recipe for meal planning and freezing for later.
With basic pantry ingredients, this chili recipe takes just minutes to prep. If you can open a few cans, tear open a few packages, and sprinkle on a few seasonings, you’re good to go. Your slow cooker does the work of making the cube steak into a tender and meaty base for the tomato sauces and variety of beans that are added. Seasonings can be as spicy or as mild as you like. After hours of slowly cooking, serve up this hearty chili with your favorite toppings such as shredded cheese, scallions, and sour cream.
Cube Steak – does not need to be cut or seared – you’ll put it in raw
Tomatoes – canned tomatoes with green chiles and canned tomato sauce to help create the tomato base
Beans – canned dark red kidney beans, canned chili beans in sauce, canned mixed beans in chili sauce
Vegetables – frozen mixed peppers and onions
Seasonings – envelope of chili seasoning, chili powder, paprika, sugar
Toppings – shredded cheese, scallions, sour cream
How To Make Slow Cooker Cube Steak Chili
STEP 1: To your slow cooker add all your ingredients except for the toppings.
STEP 2: Stir and cover.
STEP 3: Cook on low for 6 hours or on high for 4 hours.
STEP 4: Serve with your favorite toppings.
How Do I Tenderize The Cube Steak?
The great thing about this recipe is that the cube steak cooks slowly in your crock pot. The slow cooking is the secret to having this cut of steak come out tender, every time. Plus, the tomato base of this chili is acidic, so that also helps create a tender texture. If you’ve tried my Slow Cooker Cube Steak, you know how fall-of-the-fork tender the steak gets!
Can I Use A Different Type of Beef?
Sure, you can always make a classic beef chili using ground beef, which you should brown before adding to the slow cooker along with the other ingredients. You can also use chuck steak or stew beef. These cuts are perfect for slow cookers because they become more tender the longer they cook. I highly recommend browning and searing those cuts before adding them to the slow cooker with the remaining ingredients.
Can I Make This Without Meat?
Sure! Keep it vegetarian and just leave out the cube steak.
Can I Use A Different Kind Of Bean?
Of course! This recipe calls for a variety of beans in the child (red kidney beans, chili beans, and a can of mixed beans) but you can use all the same types of beans if you prefer. You could also mix dark and light kidney beans, or use pinto beans or even black beans. Mix and match and use what you have on hand.
What To Serve With Slow Cooker Cube Steak Chili
My family loves cornbread with this hearty chili. My Easy Homemade Cornbread is always a winner and so is my Broccoli Cheddar Cornbread. If your family likes bread instead, try my simple Bread In A Bag recipe or my Cheesy Garlic Bread.
Refrigerator: Cool leftovers completely before storing in an airtight container for up to 3 days. Reheat on the stovetop.
Freezer: Cool leftovers completely before storing them in airtight containers or ziplock bags for up to 6 months. Thaw overnight in the fridge and reheat on the stovetop.
More Delicious Chili Recipes
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
Perfect chili base full of beans cooks up with cube steak which takes it above and beyond the basic chili. Cube steak cooks to a tender bite adding chunks of beef in the chili.
- 1 ½ pounds cube steak
- 1 (10 ounce) can tomatoes with green chiles
- 30 ounces tomato sauce
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can chili beans in sauce not drained
- 1 (15 ounce) can mixed beans in chili sauce, not drained
- 1 1/2 cups frozen mixed peppers and onions
- 1 (1 ounce) envelope chili seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 tablespoon sugar
- Toppings like cheese, scallions, sour cream
- Gather all of the ingredients.
- To the slow cooker add all ofthe ingredients except for the toppings.
- Stir and cover.
- Cook on low for 6 hours or high for 4 hours.
- Serve with your favorite toppings.
Tips and Tricks
- Store in an airtight container for up to 3 days.
- You can freeze this for up to 6 months in a freezer safe ziploc bag.
- You can mix and match any beans you like.
- You can even add corn or any other additions you like in your chili.
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Amount Per Serving Calories 587Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 127mgSodium 1755mgCarbohydrates 40gFiber 9gSugar 14gProtein 47g