Steakhouse Chili
This recipe for steakhouse chili is amazing, I adapted it for my slow cooker and here is how the recipe came about-
A girl I work with, when I barely knew her yet, would bring me chili and a little bag of fritos for lunch. And of course I ate it, I never say no to food!
But let me tell you, it was the best chili I have ever had. The Chili wasn’t over powered by chili powder, and it had big chunks of steak in it, and it’s almost like fritos were created just for this chili! Well, it turns out my friends husband created this chili recipe by accident, what a great accident it was!
This slow cooker recipe for steakhouse chili doesn’t have your usual ho-hum chili ingredients in it, this recipe has steak (or stew meat), also flavored with au jus, taco seasoning, and fresh salsa at the end.
If you are looking for a new chili recipe, that is amazing, and totally different from any other chili recipe, this steakhouse chili is it!
Note- This recipe is spicy, not knock your socks off spicy, but it has a kick to it!
This is the salsa I use, it is in the refrigerated section of your store, near the cheeses. Its called Reser’s Restaurant style. You can see it isn’t too chunky, at the end of cooking time, stir in the salsa, and it blends right in.
Slow Cooker Steak House Chili
Ingredients
- 1.5 lb. cubed sirloin or stew meat
- 4 cups water
- 1/2 packet au jus mix (half of a 1 ounce packet)
- 1.25 oz. taco seasoning packet
- 6 oz. tomato paste
- 30 oz. kidney beans, drained
- 16 oz. container fresh salsa, in refrigerated section of store, not too chunky, I use Reser's Restaurant style
- 1 bag fritos for serving
Instructions
- In your slow cooker, add 4 cups water a half packet of au jus mix, taco seasoning packet, and tomato paste.
- Whisk until smooth.
- Add stew meat, or sirloin, and drained kidney beans.
- DO NOT ADD SALSA YET!
- Cook on low for 8 to 9 hours.
- Stir in fresh salsa.
- Cook for 20 minutes longer, just enough to warm it up again.
- Serve with fritos on top.
- If the chili is too salty for your taste, add some water at the end of cooking time.
Bintu @ Recipes From A Pantry says
April 12, 2013 at 2:08 amI am super hungry just looking at this…
Barbara @ Barbara Bakes says
May 11, 2013 at 5:31 amWhat a gorgeous bowl of chili. Love the dark red color.
Sheila Sorrentino says
September 3, 2013 at 4:22 pmMade this tonight and it was a big hit! The kids loved it – I make my own taco seasoning without salt and used that instead of store bought. I loved the broth – really tasty…
James says
September 12, 2013 at 11:24 pmOh gosh — this “pre-packaged” approach to a good chili won’t do; I encourage you to set yourself free from such a plastic approach, and discover the joys of real food!
Not only is this packaged junk not as good as whole foods, but eating this way, over the long term, is a recipe (no pun intended) for chronic illness.
Don’t trust the big food corporations, they’re much more interested in their profits than the health of your family!
Sarah Olson says
September 13, 2013 at 7:30 pmThanks for stopping by James. I know this recipe isn’t the healthiest, but it sure is tasty!
Alysha says
October 6, 2013 at 5:40 pmWhat an idiot! If you don’t like what’s in it, don’t make it 🙂 we don’t all need your lecture!
shandra says
October 17, 2015 at 10:19 amI know I’m a full two years late but I agree with Alysha! I’m making this right now because it’s easy and looks awesome. Thank you for sharing!
Brady says
October 24, 2013 at 11:03 amGood grief James! This is a location to share recipes and some of them include easy shortcuts, they may also contain readily available items from our local big box grocery store. If you want to do all of your shopping at the Michelle Obama Malibu Kitchen and Delicatessen, be your own guest. But should you continue to eat that way, your personal menu may fail as badly as hers has… Moral of the story? Keep your lecturing to a minimum so I can.
PS: This was delicious! Especially when topped with those big salty Fritos and shredded cheddar cheese!
SandyToes says
October 20, 2017 at 10:40 amThanks for standing up for shortcuts, Brady. Sometimes they’re just what a busy cook needs. I do wish you hadn’t brought politics into it, though. In the spirit of keeping the lecturing to a minimum, as you said.
Alexis Sheppard says
September 21, 2013 at 11:05 amThis sounds delicious! I have it my crockpot right now! What a great collection of recipes!!
Lacey says
December 26, 2013 at 5:30 pmI think a little spoon full of sour cream on top would be good too. Hubby an I like ours a little bit spicy so I think I would also add some chili powder.
Rob M says
December 30, 2013 at 12:44 pmThis is currently in my slow cooker, I just added some chorizo sausage and green chilies. I don’t know if I can wait 9 hours!
Whitley says
January 30, 2014 at 4:13 amSo you cook the meat before you add it or will it cook through?
Sarah Olson says
January 30, 2014 at 9:34 amNo need to pre-cook the meat. It will be so tender it shreds after cooking in the slow cooker. 🙂
Nancy says
May 12, 2015 at 2:00 pmI have a question do u use the whole pack of taco seasoning.
Sarah Olson says
May 12, 2015 at 3:03 pmI do use a whole packet. It will seem like too much, but will be the perfect amount of seasoning after the salsa is stirred in.
Rachel says
February 1, 2019 at 5:22 amHiya, I just wondered if it thickens up during cooking? Currently have it in the slow cooker but it seems very watery. Thanks.
Sarah Olson says
February 1, 2019 at 5:50 amwhen you add the salsa it will seem thicker