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.
Ingredients
- 1 to 1 1/2 pound cubed sirloin, or stew meat
- 4 cups water
- 1/2 1.1 ounce packet au jus mix (just eyeball it)
- 1 1.25 ounce taco seasoning packet
- 6 ounce can tomato paste
- 2 15 ounce cans kidney beans (drained)
- 1 16 ounce container fresh salsa (in refrigerated section of store, not too chunky, I use Reser's Restaurant style)
- 1 bag fritos (10 1/4 ounce size bag is more than enough)
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.
I am super hungry just looking at this…
What a gorgeous bowl of chili. Love the dark red color.
Made 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…
Oh 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!
Thanks for stopping by James. I know this recipe isn’t the healthiest, but it sure is tasty!
What an idiot! If you don’t like what’s in it, don’t make it 🙂 we don’t all need your lecture!
I 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!
Good 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!
Thanks 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.
This sounds delicious! I have it my crockpot right now! What a great collection of recipes!!
I 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.
This 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!
So you cook the meat before you add it or will it cook through?
No need to pre-cook the meat. It will be so tender it shreds after cooking in the slow cooker. 🙂
I have a question do u use the whole pack of taco seasoning.
I 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.
Hiya, I just wondered if it thickens up during cooking? Currently have it in the slow cooker but it seems very watery. Thanks.
when you add the salsa it will seem thicker