This steak chili is the ultimate bowl of deliciousness to warm you up from the inside out!
Tender, melt-in-your-mouth chunks of beef chuck roast are simmered low and slow with a flavorful blend of aromatics, spices, and beans. It’s hearty, comforting, and packs just the right amount of heat from the jalapenos.
One of my favorite things about this recipe is how the flavors develop and meld together as it simmers.
I like to top it with shredded cheddar, a dollop of sour cream, and green onions. Mmm!
Why You’ll Love This Steak Chili
Crowd-Pleaser: This hearty steak chili is perfect for feeding a large group at gatherings, game days, or family dinners.
Full of Flavor: The combination of tender beef chunks, aromatic spices, and two types of beans creates a rich, satisfying taste.
Aromatic Delight: The blend of garlic, onions, and spices fills your kitchen with an inviting aroma you won’t be able to resist.
Freezer-Friendly: You can easily freeze leftovers for future meals when you don’t feel like cooking.
Ingredients
- Beef Chuck Roast: The star of this chili! Tender, flavorful chunks of beef simmer until melt-in-your-mouth perfection.
- Onion and Garlic: The dynamic duo lays the aromatic foundation for this robust chili.
- Jalapeno Peppers: They add a kick of heat to keep things exciting.
- Red Bell Pepper: It provides a pop of color and a sweet, crisp contrast to the rich, savory flavors.
- Spices and Seasonings: Chili powder brings a classic taste. Cumin adds earthy notes. Oregano offers herbal complexity. Salt and pepper balance it all.
- Crushed Tomatoes: The luscious, velvety base envelops the beef and beans in a blanket of goodness.
- Tomato Paste: It intensifies the tomato flavor and adds an extra layer of richness.
- Beef Broth: The flavorful liquid marries all the ingredients and keeps the chili lusciously spoonable.
- Kidney and Pinto Beans: They make this chili stick-to-your-ribs satisfying.
- Granulated Sugar: It balances the acidity of the tomatoes and rounds out the flavors beautifully.
How to Make Steak Chili
This chili couldn’t be easier to make! Just follow these simple steps.
1. Brown the beef. Season the beef cubes with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate and set aside.
2. Sauté the vegetables. In the same pot, add the onion, garlic, jalapeno, and bell pepper. Cook until softened, about 5 minutes. Stir in the chili powder, cumin, and oregano and cook until fragrant, 1-2 minutes.
3. Add the spices. Add the tomato paste and cook for another 1-2 minutes, stirring constantly to prevent burning.
4. Simmer the beef. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits. Add the browned beef and any accumulated juices. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 to 2 hours until the beef is tender.
5. Add the beans. Stir in the kidney beans, pinto beans, and sugar. Simmer uncovered for 10-15 more minutes or until the chili reaches your desired consistency. If it’s too thick, add a little more broth or water. Season with salt and pepper to taste.
6. Serve and garnish. Serve hot, garnished with your favorite chili toppings like shredded cheddar cheese, sour cream, sliced jalapenos, and chopped green onions. Enjoy with a side of cornbread or tortilla chips.
Tips for the Best Steak Chili
This chili is tough to mess up, but these tips make it even better!
- Buy the best beef. Use a tough, lean cut of beef like chuck roast, as it will become tender and flavorful during the long simmering process.
- Don’t overcrowd! Brown the beef in batches to ensure proper caramelization and flavor development.
- Choose your consistency. Monitor the consistency of the chili and adjust as needed. Add more broth or water if it’s too thick, or simmer it longer if it’s too thin.
- Taste and season as you wish. Always taste and adjust seasoning with salt and pepper at the end of cooking.
- Have fun and experiment. Experiment with different bean types, add corn for sweetness, or incorporate diced sweet potatoes for a unique twist.
- Go wild with toppings. Serve with shredded cheddar, sour cream, sliced jalapeños, chopped green onions, cilantro, or crushed tortilla chips for added texture and flavor.
How to Store
Leftover chili stores beautifully. Here’s how to keep it fresh.
To Store: Place the cooled chili in an air-tight container and refrigerate for up to 4 days. For the best flavor, consume within 2-3 days.
To Freeze: Transfer the cooled chili to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months for best quality.
To Reheat: Warm in a pot over medium heat, stirring occasionally, until heated through. Microwave individual portions in 1-minute intervals, stirring between each, until hot.
Steak Chili
6
servings15
minutes2
hours15
minutes431
Fill up your belly with this hearty and satisfying steak chili! With tender chunks of meat, beans, and jalapenos, it packs a punch!
Ingredients
2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced
1 red bell pepper, seeded and diced
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1 can crushed tomatoes
1 can tomato paste
3 cups beef broth
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 tsp granulated sugar
Salt and pepper, to taste
Instructions
- Season the beef cubes with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Remove to a plate and set aside.
- In the same pot, add the onion, garlic, jalapeno, and bell pepper. Cook until softened, about 5 minutes. Stir in the chili powder, cumin, and oregano and cook until fragrant, 1-2 minutes.
- Add the tomato paste and cook for another 1-2 minutes, stirring constantly to prevent burning.
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits. Add the browned beef and any accumulated juices. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 to 2 hours until the beef is tender.
- Stir in the kidney beans, pinto beans, and sugar. Simmer uncovered for 10-15 more minutes or until the chili reaches your desired consistency. If it’s too thick, add a little more broth or water. Season with salt and pepper to taste.
- Serve hot, garnished with your favorite chili toppings like shredded cheddar cheese, sour cream, sliced jalapenos, and chopped green onions. Enjoy with a side of cornbread or tortilla chips.
Notes
- Use a tough, lean cut of beef-like chuck roast. It will become melt-in-your-mouth tender as it simmers.
- Don’t overcrowd the pot when browning the beef to ensure proper caramelization and flavor development.
- Let the chili simmer low and slow so the flavors can meld and the beef becomes super tender.
