steak chili recipe
The Best steak chili recipe
I love how versatile it is too. You can make it a week in advance and reheat it with fresh toppings, or serve it straight from the pot with a side of cornbread or crispy tortilla strips. It’s great for game days, holiday spreads, or just a simple weeknight meal when you want something that feels like a little celebration. And the best part? It’s packed with protein and fiber, which keeps everyone full and energized without the heavy, greasy guilt. My husband always says it’s the only chili he’ll eat more than once in a row, and honestly? I don’t blame him. There’s just something about that deep, smoky flavor and the way the spices make every bite feel like a little reward. Plus, it’s so easy to customize—swap out the beans or add extra veggies if you want to make it lighter, or just stick with the classic if you’re in the mood for something rich and indulgent. It’s that kind of dish that makes you feel good about what you’re feeding your family, whether you’re serving it every day or treating it like a special occasion.
Steak Chili
A hearty and flavorful chili made with tender steak, packed with rich spices, and topped with melted cheese and fresh cilantro. Perfect for a cozy meal!
🥘Ingredients
- 2 lbs flank steak or skirt steak, sliced against the grain
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (6 oz) can diced green chiles
- 1 cup beef broth
- 1 cup tomato sauce
- 1/2 cup tomato paste
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro (for garnish)
👨🍳Directions
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1
In a skillet over medium-high heat, heat olive oil. Season steak slices with smoked paprika, cumin, garlic powder, onion powder, chili powder, oregano, salt, and black pepper. Cook steak for 3-4 minutes per side until browned. Remove from skillet and set aside. -
2
In the same skillet, add a bit more oil if needed. Sauté onion, bell pepper, and garlic until softened, about 5 minutes. -
3
Add crushed tomatoes, tomato sauce, tomato paste, diced green chiles, beef broth, kidney beans, black beans, and pinto beans to the skillet. Stir well and bring to a simmer. -
4
Reduce heat to low, add the cooked steak slices back into the chili, and simmer for 20-25 minutes, stirring occasionally, until the chili thickens. -
5
Remove from heat and stir in chopped cilantro and green onions. Adjust seasoning if needed. -
6
Divide chili among bowls. Top each serving with shredded cheddar cheese, sour cream, and extra chopped cilantro.
🔧Equipment
- Large Dutch oven or heavy pot
- Skillet
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula
- Tongs
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, consider adding a dash of hot sauce or a spoonful of Worcestershire sauce to the chili base.
- To make it vegetarian, replace the steak with 1.5 cups of diced mushrooms or a can of fire-roasted diced tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a smoky flavor, add a smoked paprika or a dash of liquid smoke to the chili base.
Watch Video Of How Steak Chili Works
❓ Frequently Asked Questions About Steak Chili
What is the best type of ground beef to use for steak chili?
The best type of ground beef for steak chili is typically 80/20 lean-to-fat ratio, as it provides a good balance of flavor and juiciness. Look for high-quality ground beef that hasn’t been pre-marinated or seasoned, as these can alter the taste. If you prefer a richer, more robust flavor, consider using 10% lean or even 90/10 fat content for a deeper taste, though it will be slightly fattier.
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Can I substitute any ingredients in the classic steak chili recipe?
Yes, you can make substitutions, but keep the flavor balance in mind. Common swaps include:
– Ground beef → Ground turkey, chicken, or pork (adjust liquid slightly if needed).
– Tomato paste → Fresh tomatoes or crushed tomatoes (add ½ cup diced tomatoes or 1 can crushed tomatoes).
– Onions & garlic → Shallots, leeks, or even a splash of Worcestershire sauce for depth.
– Spices → Extra chili powder, cumin, or smoked paprika to enhance flavor.
Always adjust cooking times and liquid amounts based on the substitution.
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How do I ensure my steak chili is thick and hearty without making it too dry?
To achieve a thick, rich texture without dryness:
1. Deglaze the pot – After browning the beef, add a splash of liquid (like beef broth or wine) to scrape up browned bits (fond) before adding tomatoes.
2. Simmer low and slow – Cook on medium-low heat for 1.5–2 hours to let flavors meld and thicken naturally.
3. Use a cornstarch slurry – Stir in 1 tbsp cornstarch mixed with 2 tbsp water at the end to thicken without overcooking.
4. Add beans or potatoes – Incorporate kidney beans, black beans, or diced potatoes to absorb excess liquid.
5. Adjust with cornstarch or flour – If the chili is too thin, stir in 1 tbsp flour or cornstarch while cooking, then simmer until thickened.
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Why does my steak chili taste bland, and how can I fix it?
A bland steak chili often lacks depth due to under-seasoning, missing key ingredients, or overcooking. Try these fixes:
– Boost umami – Add 1 tbsp Worcestershire sauce, a splash of soy sauce, or a pinch of MSG (optional).
– Increase acidity – Stir in 1 tbsp vinegar (apple cider or white) or ½ tsp lemon juice to brighten flavors.
– Upgrade spices – Ensure you have chili powder, cumin, smoked paprika, and a pinch of cayenne (adjust to taste).
– Add fresh herbs – Garnish with cilantro, parsley, or green onions before serving for freshness.
– Check liquid balance – If too thin, simmer longer or thicken with cornstarch. If too salty, dilute with extra broth.
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How do I serve steak chili in a way that makes it feel special?
While steak chili is hearty on its own, these presentation tips elevate it:
– Top with fresh toppings – Crumbled feta or cotija cheese, avocado slices, pickled red onions, or cilantro.
– Add a creamy element – A dollop of sour cream, Greek yogurt, or a swirl of cream cheese for richness.
– Garnish with hot sauce – A drizzle of sriracha, chipotle crema, or a sprinkle of smoked paprika.
– Serve with crusty bread – A side of garlic bread, cornbread, or a simple cornbread muffins for dipping.
– Make it a bowl – Use steamed rice, quinoa, or crusty bread as a base for a “chili bowl” with toppings.
– Pair with sides – A simple green salad with a tangy dressing or grilled veggies balances the richness.
