Steak Chili Recipe
Hearty, bold steak chili made with tender chunks of sirloin or chuck steak simmered in a rich, smoky chili sauce with kidney beans, diced tomatoes, and bold spices. Better than ground beef — guaranteed!
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Sharp Knife & Cutting Board
- Wooden Spoon
- Ladle
- Tongs (for searing)
Ingredients
Steak
- 2 lb Chuck Steak or Sirloin Steak cut into 1-inch cubes
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika
Steak Chili Sauce
- 1 large Onion chopped
- 5 Cloves Fresh Garlic minced
- 2 Jalapeños diced
- 1 Bell Pepper diced
- 2 cans 14 oz Diced Tomatoes
- 1 can 14 oz Kidney Beans (drained)
- 1 can 6 oz Tomato Paste
- 2 cups Beef Broth
- 2 Chipotle Peppers in Adobo Sauce minced
- 3 tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper
- 1 tbsp Worcestershire Sauce
- Salt-and-pepper to taste
Toppings
- Shredded Cheddar Cheese
- Sour Cream
- Fresh Cilantro
- Diced Jalapeño
- Sliced Green Onions
Instructions
- Pat steak cubes dry. Season with salt, pepper, and smoked paprika.
- Heat olive oil in a large Dutch oven over high heat. Sear steak cubes in batches, 2–3 minutes per side until deeply browned. Set aside.
- Reduce heat to medium. Sauté onion 3–4 minutes. Add bell pepper and jalapeños, cook 2 minutes. Add garlic and chipotle, cook 30 seconds. Add tomato paste, stir and cook 2 minutes.
- Add diced tomatoes, beef broth, kidney beans, all spices, and Worcestershire sauce. Stir well.
- Return seared steak to the pot. Stir to combine. Bring to a boil, then reduce to low heat.
- Cover partially and simmer 45–60 minutes, stirring occasionally, until steak is fork-tender and sauce is thick and flavorful.
- Taste and adjust seasoning. Serve in bowls with shredded cheddar, sour cream, and cornbread.
Notes
- Sear First: Always sear the steak before simmering — this is the key to maximum flavor.
- Low and Slow: The longer the chili simmers, the more tender the steak and richer the sauce.
- Beans Optional: Omit beans for a Texas-style steak chili.
- Storage: Keeps in the fridge for 4–5 days, freezes for up to 3 months.
- Better Next Day: Steak chili always tastes better the following day!
Nutrition Facts (Per Serving)
| Per Serving | |
|---|---|
| Calories | 420 kcal |
| Protein | 45g |
| Carbohydrates | 28g |
| Fat | 16g |
| Saturated Fat | 5g |
| Fiber | 8g |
| Sodium | 820mg |