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Pinterest graphic for Slow Cooker London Broil Chili, showing a cozy bowl of chili with cheese, onions, and cornbread, styled with warm orange and olive tones.

Slow Cooker London Broil Chili

A cozy, hands-off chili made with cubed London broil that turns meltingly tender in the slow cooker. Smoky spices, tomatoes, beans, and a hint of jalapeño deliver deep, hearty flavor perfect for cold nights in Breckenridge, or wherever you find yourself.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 people
Course: Chili, Main Course, Soup
Cuisine: American, Comfort Food, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil, divided
  • 2 lbs London broil, cut into bite-sized cubes
  • 1 medium white onion, chopped
  • 2 jalapenos, chopped tip: seeds in for heat, remove for milder chili
  • 4 garlic cloves, chopped
  • 4 tbsp chili powder
  • 1½ tbsp ground cumin
  • 2 tsp dried oregano
  • 1 6oz can tomato paste
  • 6 Roma or Campari tomatoes, chopped or 1 28oz can diced tomatoes
  • 1 12oz can beer (Mexican lager or other light beer)
  • 2 15oz cans beans, drained & rinsed (kidney + cannellini, or any you like)
  • 1½ cups water or beef broth, as needed for consistency you might need extra during the cook
  • Kosher salt & freshly ground black pepper, to taste
Topping suggestions
  • shredded cheddar cheese
  • diced red or white onion
  • sliced jalapenos
  • tortilla chips
  • cornbread

Equipment

  • 6-7 qt Slow Cooker
  • Large Skillet
  • Cutting board & chef's knife
  • Measuring spoons & cups
  • Wooden spoon
  • can opener

Method
 

  1. Turn on the slow cooker to High to preheat.
  2. Heat 1 tbsp oil in a large skillet. Season the cubed London broil with salt and pepper, then brown on all sides, 8–10 minutes. Transfer beef to the slow cooker.
  3. In a small bowl, mix the chili powder, cumin, oregano, and smoked paprika with ¼ cup beer to make a paste.
  4. Add the tomato paste to the hot slow cooker and let it bloom for 1–2 minutes, stirring. Stir in the remaining beer.
  5. In the same skillet, add the remaining 1 tbsp oil and sauté the onion and jalapeños with a pinch of salt until softened, about 5 minutes.
  6. Add the garlic and cook 1–2 minutes more.
  7. Stir the spice paste into the skillet vegetables and cook 1–2 minutes to toast.
  8. Transfer the sautéed mixture to the slow cooker.
  9. Add tomatoes and beans.
  10. Add water or broth to reach your preferred chili consistency (start with ~1½ cups).
  11. Stir well and taste; season with salt & pepper.
  12. Cook on High for 6 hours (or Low for 8–9 hours) until the beef is very tender.
  13. If the chili is thinner than you like, remove the lid for the last 30 minutes or stir in a quick slurry (see Notes).
  14. Ladle into bowls and top with cheese, onions, jalapeños, and chips or a slice of cornbread.

Notes

  • Heat: We leave the jalapeño seeds in for a gentle kick; remove for milder chili.
  • Beer vs. Broth: Beer adds malty depth; beef broth gives a cleaner finish—both work.
  • Thickening: If needed near the end, whisk 2 tbsp flour with 1 cup water until smooth and stir in; cook 15–20 minutes.
  • No-Bean Option: Skip the beans and add an extra ½ lb beef plus ½ cup broth.
  • Make-Ahead/Storage: Refrigerate up to 4 days or freeze up to 3 months; flavors deepen overnight.