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Steak & Shrimp Chili -Crock Pot Recipe |Cooking With Carolyn

Copyright © 2016 by Cooking With Carolyn

Yield: 4 to 6 Servings


· 2 Pounds Steak, cut into ½ inch cubes (Choice of: Top Sirloin Steak, New York Strip, Rib Eye or Filet Mignon)

· 2 to 3 Tablespoons Canola or Olive Oil

· 2 Tablespoons Grand Diamond All Purpose Seasoning

· ½ Cup Onions, diced

· 1/3 Cup Bell Pepper, diced

· 1/3 Cup Celery, diced

· 4 Cloves Garlic, finely minced

· 1 Bay Leaf

· 1½ Tablespoons Chili Powder

· 1 Tablespoon Chipotle Chili Powder*

· ½ Teaspoon Ground Cumin

· ½ Teaspoon Ground Coriander

· ½ Teaspoon Mexican Oregano

· 1 Teaspoon or To Taste Kosher Salt

· To Taste Black Pepper

· 1-14oz. Can Diced Tomatoes

· 1-6oz. Can Tomato Paste

· 1 Teaspoon Granulated Sugar or Honey

· 1 to 1¼ Pounds Shrimp, cleaned and deveined, size 31-40

· 1½ to 2 Cups Beef Stock/Broth, preferably low sodium


*If chipotle powder is too spicy swap out some or all of the measurement with more of the chili powder.

First, prepare and chop the onions, bell pepper, celery and garlic. Cut the steaks into ½ inch cubes. Trim some of the fat if necessary. Lightly season the steak cubes with some of the Grand Diamond All Purpose seasoning, about 1 teaspoon. Preheat the oil in a skillet over medium-high heat. Cook the steak cubes just until browned on all sides. Turn off the heat. Season the shrimp with a teaspoon of the seasoning and refrigerate.

Add all of the ingredients, EXCEPT the beef stock and shrimp, to the crock pot.

(Note: You can control the thickness of the chili by the amount of beef stock that is added. One and a half (1½) cups will turn out a thick meaty chili. Two (2) cups will leave the chili with a “thick stew” consistency. For best results, stir in 1½ cups of stock and add a quarter (1/4) cup at a time to reach the desired consistency.)

Cover with the lid and cook the chili on high for about 4 to 5 hours or low for 8 to 9 hours.

(Tip: If possible, taste the chili half way through the cooking time to ensure the salt is to your taste. If the beef stock is not low sodium you may not need to add much more salt.)

Remove the shrimp from the refrigerator about 20 minutes before adding them to the crock pot. This will allow the shrimp to become room temperature.

No matter which cooking time you choose, add the shrimp to the chili during the last 15 minutes of the cooking time. Continue to cook with the lid on.

Once it’s done, serve it with your favorite toppings or accompaniments, sour cream, cheese, green onions, bacon, cornbread or rice. You can also cool the chili down, portion it into plastic freezer bags, label, date, and freeze for later use.

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