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Easy Steak Chili


  • 1 Tbsp ghee/butter
  • 21/2 to 3 lb lean stew meat, cut into 12” chunks
  • 214.5 oz cans diced tomatoes (or can use 128 oz can)
  • 115.5 oz can of pinto beans (or beans of choice)
  • 2 cups chicken/beef broth (water if you don’t have any broth on hand)
  • 1 bell pepper, chopped
  • 2 jalapeno peppers, chopped & deseeded
  • 1 medium red onion, chopped
  • 2 medium sweet potatoes, chopped
  • 1 Tbsp chili powder
  • 1 tsp cocoa powder, unsweetened
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Optional toppings: cheese, sour cream, green onions, jalapeno slices


  1. This is incredibly complicated, so set your intentions and breathe deeply.
  2. Place all ingredients in an Instant Pot or a Slow Cooker, stir to combine.

For Instant Pot

  1. Put on lid (make sure vent isclosed), choose Beans/Chili and let it work it’s magic. Let it slow release for 15 minutes or longer if you can manage, then vent and remove lid.

For Slow Cooker

  1. Cover with lid, set on low and let cook for 6-8 hours.
  2. Once finished, top with toppings of choice, take a photo for social media and DIG IN!