We’re up in Breckenridge and the local super market has a sale on London Broil steaks, so we picked up a couple of them. I’ve been craving chili, so we decided to make some using the steaks.

After flipping through a few recipes, we realized we didn’t have everything any one recipe called for, so we did what we usually do —we took ideas from several and winged it. That’s one of the things I love about chili: it’s forgiving, flexible, and always open to improvisation.

I’ve had my fair share of chili over the years — Texas-style, no-bean purist versions, and others packed with beans and spice — and honestly, I enjoy them all. This one landed somewhere in the middle: tender chunks of London broil, smoky spices, a couple of jalapeños for a kick, and yes, plenty of beans. After slow-cooking all day, the meat practically melted into the sauce, and the kitchen smelled incredible.

If you’re looking for a hearty, easy slow-cooker meal that feels like a cozy weekend up in the mountains, this Slow Cooker London Broil Chili might become your new favorite, too.

Slow cooker filled with London Broil chili simmering on the counter — steam rising under the lid during a cozy weekend cook in Breckenridge. — The Rival Crock-Pot doing all the work — a cozy weekend slow cook at its best.

❤️ Why You’ll Love This Slow Cooker London Broil Chili

Tender and hearty: London broil becomes incredibly tender when slow-cooked, soaking up all those smoky chili flavors.
Hands-off cooking: Once everything’s in the slow cooker, your kitchen smells amazing while you relax.
Budget-friendly comfort food: Uses a less expensive cut of beef for a rich, restaurant-quality result.
Perfect for leftovers: The flavors deepen overnight — it’s even better the next day.
Customizable: Add or skip beans, adjust the spice level, or sneak in extra veggies.

🧂 Tips for Perfect London Broil Chili

Bloom the tomato paste: Heating it first (like you did) adds depth and removes raw acidity.
Beer or broth both work: Beer adds a rich malty note, but beef broth gives a cleaner finish.
Adjust thickness: If it’s too watery near the end, thicken with a flour slurry or cook uncovered for the last 30 minutes.
Spice level: Leave the jalapeño seeds in for heat, or remove them for a milder version.

🍽️ Serving Suggestions

Serve topped with shredded cheddar, sliced jalapeños, or chopped onions.
Pair it with cornbread, rice, or a baked potato for a full meal.
A cold beer or smoky red wine (like a Tempranillo) complements it beautifully.

🥶 Storage & Freezing

Refrigerate: Up to 4 days in an airtight container.
Freeze: Up to 3 months; thaw overnight and reheat slowly on the stove or in the slow cooker.

🔗 More Soup & Chili Favorites

If you loved this recipe, try one of these next:

Ingredients

2 tbsp vegetable oil (divided)
2 lbs cubed London broil (bite sized piece)
1 white onion, chopped
2 jalapenos, chopped
4 garlic cloves, chopped
4 tbsp chili powder
1.5 tbsp ground cumin
2 tsp dried oregon
1 tsp smoked paprika
1 6 oz can tomato paste
6 Roma or Campari tomatoes, chopped (or 28 oz can of chopped or diced tomatoes)
1 can of beer (Mexican lager or other lighter beer)
2 cans of beans, drained and rinsed (we used kidney beans and cannellini but you can use any bean you choose.)
Salt & Pepper to taste
Grated cheddar cheese, chopped onions, sliced jalapenos, and tortilla chips, for topping

Preparation

Turn on the slow cooker to get it heated.
Heat 1 tbsp oil in a skillet and coat the beef with a light dusting of salt and pepper, then brown the beef on all sides, 8 to 10 minutes.
While the beef is cooking, put the dry ingredients into a small bowl and add ¼ cup of beer to create a paste.
Place the tomato paste in the heated slow cooker and let it bloom for a couple of minutes.. Then add the browned beef and the remaining beer.
Heat 1 tbsp of oil, then lightly salt and pepper the onions and jalapeno peppers and sautee them until the onions are soft, about 5 minutes..
Add garlic to the onions and jalapenos and continue cooking for another 2 or 3 minutes.
Add the chili paste to the onions, jalapenos, and garlic, and mix thoroughly and continue cooking for another two minutes.
Transfer the sauteed vegetables with the chili paste to the slow cooker.
Add the chopped tomatoes to the slow cooker.
Add the beans to the slow cooker.
Add water until you get the consistency you want. About 1.5 cups.
Stir well and taste for flavor. Add salt & pepper as necessary.
Cook on high for 6 hours.
Top each serving with your choice of any (or all) of the following: grated cheddar cheese, chopped onions, sliced jalapenos, and tortilla chips.

Tips

We did not remove the seeds or inner membranes from the jalapenos, but you can remove them if you want to reduce the heat level.

We did not have beef broth, but if we did, we probably would have used this instead of the water.

About 4 hours into the cook, we noticed our chili was a little watery, so we added a flour slurry, by mixing 2 tablespoons of flour into 1 cup of water and whisking until smooth. Then slowly poured the slurry into the chili and let it continue cooking in the slow cooker for 2 more hours.