Imagine the inviting aroma of tender steak simmering with vibrant spices, wafting through your kitchen.
This hearty steak chili isn’t only simple to prepare but offers a cozy embrace with every spoonful.
As succulent steak cubes marry with earthy beans and rich tomatoes, they transform into a soul-warming masterpiece.
Let’s bring this comforting dish to life and enjoy the warmth it brings to our table.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds steak, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Cook & Prep Time
To efficiently manage your time while preparing and cooking the steak chili, follow this timeline:
1. Reading Time: Take about 5 minutes to read the recipe and gather all ingredients and equipment needed.
2. Prep Time (20 minutes):
- Minutes 0-5: Cube the steak.
- Minutes 5-10: Dice the onion, chop the red bell pepper, and mince the garlic.
- Minutes 10-15: Measure out the spices (chili powder, cumin, smoked paprika, salt, black pepper).
- Minutes 15-20: Open and drain the cans of kidney beans and black beans.
3. Cook Time (2 hours):
- Minutes 20-25: Heat olive oil and brown the cubed steak in the pot, then remove and set aside.
- Minutes 25-35: Sauté the onion, garlic, and red bell pepper in the same pot until softened.
- Minutes 35-40: Stir in the spices (chili powder, cumin, smoked paprika, salt, and black pepper).
- Minutes 40-45: Add diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and Worcestershire sauce. Mix well.
- Minutes 45-50: Return the browned steak to the pot and bring the mixture to a boil.
- Minutes 50-170: Reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally.
4. Resting Time (10 minutes):
– Minutes 170-180: Remove the pot from heat and let the chili rest before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add cubed steak to the pot and brown on all sides, then remove and set aside.
In the same pot, sauté the onion, garlic, and red bell pepper until softened.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
Add diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and Worcestershire sauce to the pot and mix well.
Return the browned steak to the pot and bring the mixture to a boil.
Reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally.
Remove from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Cornbread: A classic pairing, the sweetness of cornbread complements the savory and spicy flavors of the chili.
- Rice: Serving the chili over a bed of rice can help absorb the rich flavors and make the meal more filling.
- Tortilla Chips: Use them as a crunchy topping or dip to add texture and a bit of saltiness to the dish.
- Sour Cream: A dollop of sour cream can add a creamy contrast and help to mellow the heat in the chili.
- Shredded Cheese: Sprinkle some cheddar or Monterey Jack on top for a cheesy finish that melts into the chili.
Storage
Store leftover steak chili in an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in portioned containers for up to 3 months.
Freezing
To freeze steak chili, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with date and freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat steak chili, use a stovetop over low heat.
Stir occasionally until evenly warmed.
Alternatively, microwave in a covered dish.
Stir every minute until hot.
Avoid overcooking to maintain texture.
Final Thoughts
Steak chili is a hearty and flavorful dish that’s perfect for cozy dinners or gatherings.
The combination of tender steak, rich spices, and a blend of beans creates a satisfying meal that warms you from the inside out.
For best results, use a variety of steak cuts to enhance the richness of the dish.
Adjust the spice level to your preference by adding more chili powder or a jalapeño.
If you desire a thicker consistency, remove the lid during the last 30 minutes of cooking to allow the chili to reduce.
Let the chili rest for 10 minutes after cooking to allow the flavors to meld together.
Serve this delicious steak chili with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro, for an extra burst of flavor.
Enjoy this comforting dish with family and friends.
Frequently Asked Questions
Can I Use a Slow Cooker for This Steak Chili Recipe?
Yes, you can use a slow cooker. Sear steak first for caramelization. Sauté onion, garlic, and pepper separately. Transfer everything to the slow cooker, add liquids, and cook on low for 6-8 hours for ideal flavor development.
What’s the Best Way to Cube Steak for Chili?
To cube steak ideally, chill it slightly for firmness. Use a sharp chef’s knife, cut against the grain for tenderness, aim for uniform 1-inch cubes. Maintain consistent pressure for clean cuts, ensuring even cooking in your chili.
Are There Vegetarian Substitutes for Steak in This Recipe?
You can substitute steak with seitan or marinated portobello mushrooms. Sear them to develop umami-rich caramelization, enhancing depth and texture. Make certain you adjust the seasoning balance, as these alternatives absorb flavors differently than beef.
How Can I Adjust the Recipe for Fewer Servings?
To adjust for fewer servings, halve each ingredient while maintaining ratios. For precision, use a kitchen scale for measurements. Consider reducing simmer time slightly for ideal tenderness, ensuring flavors meld. Maintain technique consistency for best results.
Can I Use Fresh Tomatoes Instead of Canned for This Recipe?
You can substitute fresh tomatoes for canned by blanching and peeling them first. Dice them finely. Use about 3-4 medium tomatoes per 28-ounce can. This adds a fresher taste but may require longer simmering for thickness.
Steak Chili Recipe
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds steak cubed
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounce can diced tomatoes
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can black beans drained and rinsed
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed steak to the pot and brown on all sides, then remove and set aside.
- In the same pot, sauté the onion, garlic, and red bell pepper until softened.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
- Add diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and Worcestershire sauce to the pot and mix well.
- Return the browned steak to the pot and bring the mixture to a boil.
- Reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally.
- Remove from heat and let the chili rest for 10 minutes before serving.
Notes
