Description
Discover a hearty steak and beef chili recipe packed with tender stew meat, savory spices, and bold flavors. By using steak instead of ground beef, this chili delivers juicy, chunky bites that absorb and enhance smoky and spicy seasonings. Perfect for family dinners, meal prep, or gatherings.
Ingredients
Scale
Primary Ingredients
Meat:
- 1 lb sirloin steak, diced
- 1 lb beef stew meat (chuck or round), trimmed
Vegetables:
- 1 large onion, diced
- 2 bell peppers (red and green), chopped
- 3 cloves garlic, minced
Beans (Optional):
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
Tomatoes:
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
Liquids:
- 1 cup beef broth (or chicken broth for a lighter taste)
- 1 cup beer (optional, for deep malty flavor)
Spices and Seasonings:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- 1 tbsp cocoa powder (optional, for depth)
- 1 tsp sugar (to balance acidity)
- 1 tsp salt (adjust as needed)
- ½ tsp black pepper
Fresh Additions:
- Juice of 1 lime (for brightness)
- Fresh cilantro, chopped (for garnish)
Instructions
Brown the Meat:
- Heat 2 tbsp oil in a large pot over medium-high heat.
- Sear diced sirloin and stew meat in batches for 2–3 minutes per side until browned. Remove and set aside.
Sauté Aromatics:
- In the same pot, add diced onions and cook until translucent (5 min).
- Stir in minced garlic and chopped bell peppers, cooking for 2–3 more minutes.
Toast the Spices:
- Push veggies to the side and add chili powder, cumin, paprika, oregano, and cayenne to the pan.
- Stir for 30 seconds to release their aroma.
Deglaze and Build the Base:
- Pour in 1 cup beer (or broth) to deglaze, scraping up any browned bits.
- Add diced tomatoes and tomato paste, stirring well.
Simmer the Chili:
- Return seared meat to the pot and add remaining broth.
- Stir in beans (if using).
- Reduce heat and simmer partially covered for 1.5–2 hours, stirring occasionally.
Adjust Seasoning & Finish:
- Taste and adjust salt, pepper, or spice levels.
- Stir in lime juice before serving.
Notes
- Slow Cooker Option: Brown the meat and sauté the veggies, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours.
- Instant Pot Option: Use the sauté function to brown meat and cook aromatics, then pressure cook on high for 25 minutes with natural release.
- For a Thicker Chili: Simmer uncovered for the last 30 minutes.
- Flavor Enhancements: A tablespoon of cocoa powder or dark chocolate deepens the richness.
- Spice Adjustments: Add jalapeños or chipotle for extra heat, or reduce cayenne for a milder taste.
- Prep Time: 30 minutes
- Cook Time: 1.5–2 hours (Stovetop)
- Category: Main Course
- Method: Simmering / Slow Cooking
- Cuisine: American / Tex-Mex