Steak Chili Recipe
Steak Chili Recipe
Table of Contents
Steak Chili Recipe
This hearty Steak Chili Recipe combines tender, juicy pieces of steak with rich, flavorful spices, beans, and vegetables to create a warming and satisfying meal. Packed with protein and bursting with flavor, this chili is perfect for cozy dinners or game day gatherings. It’s easy to make and customizable to your spice preferences. This chili recipe is a great twist on the classic chili, adding the depth of steak for an unforgettable dish.
Description
If you’re looking to elevate your chili game, this Steak Chili Recipe is your answer. While traditional chili is often made with ground beef, using steak brings a richness and heartiness to the dish that is truly special. The steak is browned to perfection and then simmered with tomatoes, beans, chili peppers, and a combination of spices, creating a flavorful, comforting dish that will leave everyone asking for seconds.
This Steak Chili Recipe is an excellent source of protein, iron, and essential vitamins. By using steak, you get tender pieces of beef that absorb all the delicious flavors of the chili. Whether you serve it as a main dish for dinner, a game day snack, or a filling meal for a family gathering, this steak chili is sure to please. You can customize the heat level to suit your preference, whether you like it mild or spicy, by adjusting the amount of chili peppers and hot sauce.
To make this Steak Chili Recipe even better, you can garnish it with a variety of toppings, such as shredded cheese, sour cream, green onions, or cilantro. Pair it with some cornbread or a crusty baguette, and you have a meal that’s sure to impress. The recipe is simple to prepare and can even be made in a slow cooker or pressure cooker for added convenience.
If you’re trying to incorporate more protein rich meals into your diet, this Steak Chili Recipe is an excellent option. It’s filling, nutritious, and full of flavor, making it the perfect dinner or lunch. The depth of flavor from the steak and the spices will have everyone coming back for more. Whether you’re cooking for a crowd or making a batch for meal prep, this chili will definitely become a staple in your recipe collection.
Ingredients
- 1 lb (450g) sirloin steak or flank steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, finely chopped (optional for heat)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1-2 tablespoons hot sauce (optional, depending on desired heat level)
- Fresh cilantro or green onions for garnish (optional)
- Sour cream or shredded cheese for garnish (optional)
Instructions
- Prep the Steak: Start by cutting the steak into 1-inch cubes. Season with salt, pepper, and a pinch of chili powder. Set aside.
- Brown the Steak: In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the steak cubes and cook until browned on all sides, about 4-5 minutes. Remove the steak from the pot and set it aside.
- Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and jalapeño pepper (if using). Sauté for about 5 minutes until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
- Add the Liquid and Spices: Return the browned steak to the pot. Stir in the diced tomatoes (with juice), tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Bring to a simmer.
- Simmer the Chili: Reduce the heat to low, cover the pot, and let the chili simmer for 40-45 minutes, stirring occasionally. This will allow the flavors to meld together and the steak to become tender.
- Add the Beans: After the chili has simmered, stir in the kidney beans, black beans, and hot sauce (if using). Simmer for an additional 10-15 minutes to heat the beans through.
- Taste and Adjust: Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or hot sauce to suit your taste.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, green onions, sour cream, or shredded cheese as desired. Serve with cornbread or a crusty loaf of bread on the side for a complete meal.
you may like : Beef Stew Recipe
Steak Chili Recipe
Ingredients
- 1 lb 450g sirloin steak or flank steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 jalapeño pepper finely chopped (optional for heat)
- 1 can 14.5 oz diced tomatoes, with juice
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 6 oz tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1-2 tablespoons hot sauce optional, depending on desired heat level
- Fresh cilantro or green onions for garnish optional
- Sour cream or shredded cheese for garnish optional
Instructions
- Prep the Steak: Start by cutting the steak into 1-inch cubes. Season with salt, pepper, and a pinch of chili powder. Set aside.
- Brown the Steak: In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the steak cubes and cook until browned on all sides, about 4-5 minutes. Remove the steak from the pot and set it aside.
- Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and jalapeño pepper (if using). Sauté for about 5 minutes until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
- Add the Liquid and Spices: Return the browned steak to the pot. Stir in the diced tomatoes (with juice), tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Bring to a simmer.
- Simmer the Chili: Reduce the heat to low, cover the pot, and let the chili simmer for 40-45 minutes, stirring occasionally. This will allow the flavors to meld together and the steak to become tender.
- Add the Beans: After the chili has simmered, stir in the kidney beans, black beans, and hot sauce (if using). Simmer for an additional 10-15 minutes to heat the beans through.
- Taste and Adjust: Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or hot sauce to suit your taste.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, green onions, sour cream, or shredded cheese as desired. Serve with cornbread or a crusty loaf of bread on the side for a complete meal.
Notes
- Customization: Feel free to use different types of beans (such as pinto or white beans) or vegetables (such as zucchini or carrots) based on your preferences.
- Slow Cooker Option: You can make this chili in a slow cooker by browning the steak and sautéing the vegetables in a skillet before adding them to the slow cooker with the rest of the ingredients. Cook on low for 6-7 hours or high for 3-4 hours.
- Spice Level: Adjust the amount of chili powder, jalapeño pepper, and hot sauce to control the spiciness of the chili. Add extra chili powder for more flavor without the heat if desired.
- Make Ahead: Chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
