Picture a pot glossed with crimson tomatoes and ebony beans, ribbons of steam carrying smoky paprika and cumin, and tender seared steak bobbing through a rich, brick-red broth.
Imagine the first spoonful: silky, lightly spicy, with pops of sweetness from fire-roasted tomatoes and the lift of lime and cilantro—comfort you can hold in a bowl.
I love this soup because it brings steakhouse depth to weeknight cooking without fuss; it’s hearty enough to anchor dinner yet bright enough to crave again tomorrow.
On busy weeknights or slow Sunday suppers, it’s a one-pot answer that invites toppings—cool sour cream, sharp cheddar, buttery avocado—to make everyone at the table happy.
When a late meeting once derailed dinner plans, this recipe saved us: quick prep, hands-off simmer, and big flavor that felt like a reset.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with seared steak and smoky spices
- Comes together quickly for weeknight-friendly comfort
- Uses pantry staples like beans, tomatoes, and broth
- Freezes beautifully for easy future meals
- Adjusts heat easily to suit every palate
Ingredients
- 1.5 lb steak, sirloin or flank, trimmed and cut into 1/2-inch cubes — slice against the grain for tenderness (choose well-marbled cuts)
- 1 tbsp kosher salt — for seasoning the meat and soup (use coarse kosher for even coverage)
- 1 tsp black pepper, freshly ground — seasons steak and broth (grind fresh for better aroma)
- 2 tbsp olive oil — for searing and sautéing (use a high-quality, neutral-tasting EVOO)
- 1 medium yellow onion, diced — base aromatics (pick firm, heavy onions)
- 1 green bell pepper, diced — adds sweetness and body (choose glossy, tight-skinned peppers)
- 1 jalapeño, seeded and minced — adjustable heat (leave seeds for more spice)
- 4 cloves garlic, minced — savory depth (use fresh, not pre-minced)
- 1 tbsp chili powder, ancho preferred — warm chili base (look for pure chili, not blends with fillers)
- 2 tsp ground cumin — earthy backbone (toast briefly for extra aroma)
- 1 tsp smoked paprika — smoky depth (choose Spanish-style for clean smoke)
- 1/2 tsp dried oregano — herbal lift (Mexican oregano if available)
- 1/4 tsp cayenne pepper, optional — extra heat (add to taste)
- 2 tbsp tomato paste — umami and body (caramelize for richness)
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained — tangy depth (verify no added sugar)
- 3 cups beef broth, low sodium — savory base (low-sodium to control seasoning)
- 2 cans (15 oz each) black beans, drained and rinsed — hearty protein and fiber (rinse to reduce sodium)
- 1 tbsp lime juice, freshly squeezed — bright finish (add at end to preserve freshness)
- 1/4 cup cilantro, chopped — fresh herbal note (use tender stems too)
- 1/2 cup sour cream, for serving, optional — cooling richness (use full-fat for best texture)
- 1/2 cup shredded cheddar, for serving, optional — melty garnish (sharp cheddar adds punch)
- 1 avocado, sliced, for serving, optional — creamy contrast (ripe but still firm)
- 1 lime, cut into wedges, for serving, optional — tableside acidity (juicy, heavy limes)
Step-by-Step Method
Sear the Steak
Pat steak dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear steak in two batches, 2 to 3 minutes per batch, just until browned. Don’t cook through.
Transfer to a plate with accumulated juices. Keep fond in the pot for flavor.
Soften the Aromatics
Lower heat to medium. Add diced onion, green bell pepper, and minced jalapeño. Cook 4 to 5 minutes, stirring occasionally, until softened and lightly translucent. Avoid browning.
Add a pinch of salt to help draw out moisture. Create an even base for the spices and tomato paste.
Bloom the Spices
Add minced garlic and cook 30 seconds until fragrant. Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne if using. Stir constantly for 30 seconds to bloom the spices in the oil.
Release their aromas and deepen flavor before adding liquids.
Caramelize the Tomato Paste
Stir in tomato paste and cook about 1 minute. Spread it across the pot to contact heat. Let it darken slightly and stick in spots.
This step concentrates sweetness and adds umami. Avoid burning by stirring occasionally and keeping heat at medium.
Deglaze with Tomatoes and Broth
Pour in fire-roasted diced tomatoes with juices and the beef broth. Scrape up browned bits from the bottom using a wooden spoon. Incorporate those flavors into the liquid.
Bring mixture to a gentle simmer. Make sure nothing remains stuck to prevent scorching later.
Return Steak and Add Beans
Tip the seared steak and all juices back into the pot. Add rinsed black beans. Stir gently to combine. Reduce heat to low and partially cover.
Simmer 25 to 30 minutes. Allow flavors to meld and steak to become tender without boiling vigorously.
Finish with Lime and Herbs
Stir in freshly squeezed lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and black pepper. Balance heat and acidity.
Remove from heat and let rest 5 minutes so the soup settles and thickens slightly before serving.
Garnish and Serve
Ladle soup into warm bowls. Top with sour cream and shredded cheddar if desired. Add avocado slices for creaminess and lime wedges for extra brightness.
Serve immediately with tortilla chips or warm cornbread. Refrigerate leftovers up to 4 days or freeze for 3 months.
Ingredient Swaps
- Beef: swap steak with 1 lb ground beef (budget) or 1.5 lb boneless pork shoulder, turkey, or chicken thighs; for vegetarian/vegan, use 12–16 oz mushrooms + extra can of beans or lentils, and vegetable broth.
- Beans: substitute pinto, kidney, or navy beans; use canned hominy or corn for part of the beans (regional/Southwest).
- Broth: replace with chicken or vegetable broth; swap 1–1.5 cups with beer or brewed coffee for depth.
- Tomatoes: regular diced or crushed tomatoes; fresh tomatoes in season (add a pinch of sugar if acidic).
- Peppers: use poblano or serrano instead of jalapeño; add canned green chiles or chipotles in adobo for smoky heat.
- Spices: chili powder = mix of paprika + cumin + garlic powder + cayenne; smoked paprika → regular paprika + a drop of liquid smoke.
- Aromatics: red or white onion for yellow; add celery or carrot for budget bulk.
- Finishes: lime juice → apple cider vinegar; cilantro → parsley or green onions.
- Toppings: dairy-free sour cream/cheese or omit; avocado with a drizzle of olive oil and salt as a rich alternative.
You Must Know
- Doneness • If steak feels chewy after simmering 25–30 min, extend gentle cook by 10–15 min until cubes yield easily when pressed with a spoon; collagen needs more time to relax without exceeding a bare bubble.
- Troubleshoot • When soup tastes flat even with salt, stir in 1–2 tsp lime juice and a pinch (1/8 tsp) sugar; acid and a touch of sweetness brighten tomatoes and balance heat—taste after 60 seconds.
- Flavor Boost • For deeper backbone, deglaze browned bits with 1/2 cup dark beer or 1/4 cup strong coffee until mostly reduced (about 2–3 min); concentrates roasty notes that read as long-simmered.
- Scale • To serve 10, multiply all ingredients by 1.6 and keep liquid increase modest (add only 1 extra cup broth); larger batches trap steam—expect 10–15 min longer for flavors to concentrate to the same body.
- Safety • Avoid adding raw garnishes directly from the board used for beef; dedicate a clean board/knife for avocado, lime, and cilantro to prevent cross-contamination—swap tools before the first cut.
Serving Tips
- Ladle into warm bowls; top with sour cream, cheddar, avocado, and cilantro.
- Serve with warm cornbread or tortilla chips for dipping.
- Add a squeeze of lime and extra jalapeño for brightness and heat.
- Pair with a crisp lager or lime-spiked sparkling water.
- Garnish with radish slices and a drizzle of chili oil for flair.
Storage & Make-Ahead
Refrigerate in airtight containers up to 4 days.
Flavors deepen by day two.
Cool completely before chilling.
Great make-ahead: sear steak and sauté aromatics.
Then combine with liquids and beans when ready to simmer.
Freezes well up to 3 months.
Thaw overnight and reheat gently to avoid toughening the steak.
Reheating
Reheat gently: stovetop low, covered, stirring occasionally; add splash of broth.
Microwave medium power, 1–2 minute bursts, stirring between.
Oven 300°F, covered, 20–30 minutes.
Avoid boiling to keep steak tender.
Super Bowl Chili Tradition
Most years, I build my Super Bowl Sunday around a simmering pot of black bean chili steak soup, the aromas of smoky paprika and cumin rolling through the house long before kickoff.
I start early so the steak relaxes into tenderness and the beans drink up beefy broth. Friends trickle in, and I ladle generously, letting toppings turn bowls into little stadiums of color.
1) Steam fogs the windows while the Dutch oven ticks softly.
2) Lime wedges glitter beside a heap of chopped cilantro.
3) Tortilla chips shatter, giving way to smoky, tomato-rich heat.
4) A curl of avocado cools the jalapeño’s spark.
I keep it casual: warm bowls, cold drinks, plenty of napkins.
Final Thoughts
Ready to cozy up with a bowl? Give this Black Bean Chili Steak Soup a try as-is, or tweak the heat, add your favorite veggies, and make it your own!
Frequently Asked Questions
Can I Make It in a Slow Cooker or Instant Pot?
Yes—you can. I’d sear the steak and aromatics first, then slow-cook 6–8 hours low or pressure-cook 25 minutes, natural release 10. Stir in lime and cilantro at the end; garnish generously. Your kitchen will smell incredible.
Is This Recipe Gluten-Free as Written?
Yes, it’s naturally gluten-free as written. I’d still check broth and spices for hidden gluten. I taste bright lime, smoky paprika, tender steak, creamy beans—pure comfort. If you garnish, choose certified gluten-free chips or tortillas.
How Spicy Is It on a 1–10 Heat Scale?
I’d call it a 4/10 as written—gentle warmth. You’ll feel a toasty tingle from jalapeño, paprika, and cayenne. Crave more fire? Add seeds or extra cayenne. Prefer mellow? Skip cayenne and use half the jalapeño.
What Steak Cut Is Most Budget-Friendly for This Soup?
Chuck steak’s the most budget-friendly. I choose well-marbled chunks, trim big sinew, and cube against the grain. As it simmers, it relaxes into tender bites, soaking up smoky spices and tomatoes, delivering hearty, beefy comfort without overspending.
Can I Double the Recipe Without Changing Cook Time?
Yes, but I’d extend simmering. Doubling cools the pot; I watch for a lively, gentle bubble and tender steak, stirring more. Sear in batches, use a wider pot, and taste-salt at the end.
Black Bean Chili Steak Soup
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Chef's knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
- 1 measuring cup
- 4 Measuring spoon
- 1 can opener
Ingredients
- 1.5 pound steak sirloin or flank, trimmed and cut into 1/2-inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 jalapeño seeded and minced
- 4 clove garlic minced
- 1 tablespoon chili powder ancho preferred
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoon tomato paste
- 1 can fire-roasted diced tomatoes 14.5 ounces, undrained
- 3 cup beef broth low sodium
- 2 can black beans 15 ounces each, drained and rinsed
- 1 tablespoon lime juice freshly squeezed
- 1/4 cup cilantro chopped
- 1/2 cup sour cream for serving, optional
- 1/2 cup shredded cheddar for serving, optional
- 1 avocado sliced, for serving, optional
- 1 lime cut into wedges, for serving, optional
Instructions
- Pat the steak cubes dry, season with kosher salt and black pepper, and set aside.
- Heat olive oil in the Dutch oven over medium-high heat until shimmering.
- Sear the steak in two batches for 2 to 3 minutes per batch until browned, then transfer to a plate.
- Reduce heat to medium and add onion, green bell pepper, and jalapeño to the pot, cooking 4 to 5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, and cayenne, stirring 30 seconds to bloom the spices.
- Stir in tomato paste and cook 1 minute to caramelize slightly.
- Pour in diced tomatoes and beef broth, scraping the browned bits from the bottom of the pot.
- Return the seared steak and any juices to the pot and bring to a gentle simmer.
- Add black beans, reduce heat to low, cover partially, and simmer 25 to 30 minutes until flavors meld and steak is tender.
- Stir in lime juice and cilantro, then taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat and let rest 5 minutes to settle.
- Ladle into bowls and garnish with sour cream, cheddar, avocado, and lime wedges if desired.
Notes
