Description
This hearty steak chili recipe is a culinary masterpiece, perfect for any occasion where a rich, deeply satisfying meal is desired. This isn’t your average chili; it features tender, seared steak that elevates the dish to a new level of flavor and texture. With a blend of smoky spices, sweet bell peppers, hearty beans, and a hint of heat, this chili is designed to warm you from the inside out. It’s customizable, too, so feel free to adjust the heat level, toppings, and ingredients to your preference. Whether you’re looking for a comforting weeknight dinner or a show-stopping dish for a gathering, this steak chili will not disappoint.
Ingredients
· For the Steak:
o 1.5 lbs sirloin or chuck steak, cut into 1-inch cubes
o 2 tablespoons olive oil or cooking oil
o Salt and freshly ground black pepper to taste
· For the Chili Base:
o 1 large yellow onion, diced
o 2 bell peppers (red, green, or a mix), diced
o 3 cloves garlic, minced
o 2 tablespoons chili powder
o 1 tablespoon ground cumin
o 1 tablespoon smoked paprika
o 1/2 teaspoon cayenne pepper (or more to taste)
o 1 teaspoon garlic powder
o 1 teaspoon onion powder
o 1 teaspoon dried oregano
o 2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon of adobo sauce, optional)
o 28 oz can diced tomatoes (undrained)
o 15 oz can kidney beans, drained and rinsed
o 15 oz can black beans, drained and rinsed
o 2 cups beef broth (or chicken broth)
o Salt and freshly ground black pepper to taste
· Optional Add-ins:
o 1-2 squares of dark chocolate (70% cacao or higher)
o 1 shot of espresso or 1/4 cup strong brewed coffee
o 1/2 cup dark beer (stout or porter)
o 1 roasted poblano pepper, diced
· Toppings (Optional):
o Shredded cheddar cheese
o Sour cream or Greek yogurt
o Chopped green onions or chives
o Fresh cilantro
o Diced avocado
o Tortilla strips or crumbled tortilla chips
o Hot sauce
o Lime wedges
Instructions
1. Prepare the Steak: Season the cubed steak generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the steak on all sides until deeply browned (about 2-3 minutes per side). Remove the seared steak and set aside.
2. Sauté Aromatics: Add the diced onions to the pot and sauté until translucent and fragrant (about 5-7 minutes). Add the diced bell peppers and minced garlic and cook for another 2-3 minutes until softened.
3. Toast Spices: Add the chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, and dried oregano to the pot. Toast the spices for about 1 minute, stirring constantly, until fragrant. Stir in the minced chipotle peppers and adobo sauce (if using) and cook for another minute.
4. Simmer: Return the seared steak to the pot. Add the diced tomatoes (undrained), kidney beans, black beans, and beef broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 1-2 hours, or up to 3-4 hours for maximum flavor. Stir occasionally and add more broth if the chili gets too thick.
5. Optional Add-ins: If using, add the dark chocolate, coffee, beer, and/or roasted poblano pepper during the last 30 minutes of simmering.
6. Season and Serve: Taste the chili and season with salt and pepper to your preference. Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, green onions, cilantro, avocado, tortilla strips, hot sauce, and a squeeze of lime.
- Prep Time: 30 minutes
- Cook Time: 2 hours (minimum simmer time)
- Category: Main Course, Chili, Stew
Nutrition
- Serving Size: 8
- Calories: 450-550 kcal
- Sugar: 8-12g
- Fat: 20-25g
- Saturated Fat: 8-10g
- Unsaturated Fat: 12-15g
- Carbohydrates: 40-50g
- Fiber: 10-15g
- Protein: 35-45g
Keywords: Steak Chili Recipe