steak and beef chili recipe

Written BySheba G Updated On
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The Best steak and beef chili recipe

I have been making this steak and beef chili recipe for years and it is a favorite in my house. The combination of tender steak and ground beef gives the chili a rich texture and deep flavor that you just don’t get from one type of meat alone. My kids love it because it is hearty and filling, and I love it because it is packed with protein and fiber from the beans and vegetables. It is the perfect meal for a cold winter night or for feeding a crowd on game day. Plus it is a great way to get some extra vegetables into your family without them even noticing. This recipe is simple to put together and always turns out delicious.

Steak and Beef Chili

4.5 from 821 votes

A hearty chili made with both steak and ground beef for a rich, meaty flavor. This dish is loaded with beans, vegetables, and spices for a satisfying meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chili Base

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 pound sirloin steak, cut into 1/2 inch cubes
1 pound ground beef (85/15)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chiles
2 cups beef broth
1 tablespoon tomato paste

For Garnish

Shredded cheddar cheese
Sour cream
Chopped fresh cilantro
Diced avocado
Lime wedges

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium-high heat. Add the cubed steak and sear until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside.
2Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned. Drain off excess fat if needed.
3Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4Add the chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir and cook for 1 minute until fragrant.
5Return the seared steak to the pot. Add the crushed tomatoes, kidney beans, black beans, green chiles, beef broth, and tomato paste. Stir everything together.
6Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors meld.
7Taste and adjust seasoning with more salt or spices if needed. Serve hot with your choice of garnishes.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 30g🥦Dietary Fiber: 8g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker chili, let it simmer uncovered for the last 15 minutes. You can also add a tablespoon of masa harina mixed with a little water to thicken it. This chili tastes even better the next day.

Watch Video Of How Steak and Beef Chili Works

This steak and beef chili is always a good idea for any occasion because it is easy to make, feeds a crowd, and everyone loves it. It is a staple at our family gatherings and always gets compliments. I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Steak and Beef Chili

1. Can I use a different cut of steak for this chili?

Yes, you can use chuck roast, round steak, or even flank steak. Just make sure to cut it into small cubes and sear it well for the best flavor.

2. How can I make this chili less spicy?

Reduce or omit the cayenne pepper and use mild chili powder. You can also skip the diced green chiles or use a mild version.

3. Can I make this chili in a slow cooker?

Absolutely. Sear the steak and ground beef on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

4. What can I serve with this chili?

This chili is great with cornbread, crusty bread, or over rice. You can also top it with shredded cheese, sour cream, avocado, and fresh cilantro.

5. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months. Just thaw in the fridge overnight and reheat on the stove.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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