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–+ servings
hearty black bean steak chili

Black Bean Chili Steak Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6 servings

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

For the most tender steak, slice against the grain before cubing and avoid overcooking during the sear; you just want color since it will finish in the broth. If you prefer a thicker soup, mash 1/2 cup of the black beans and stir them in during the simmer. Control heat by adjusting jalapeño and cayenne levels, and consider swapping half the beef broth for beer for deeper flavor. Leftovers taste even better the next day and can be refrigerated up to 4 days or frozen for 3 months; reheat gently to avoid toughening the steak. Corn, roasted poblanos, or sweet potatoes make excellent add-ins, and a square of dark chocolate or a teaspoon of cocoa can add subtle richness to the chili base.
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