Steak Chili

This steak chili is one of my favorite comfort meals to make when I want something bold and hearty. I start by searing chunks of tender steak until golden brown, then sauté onion, garlic, and bell pepper to build that rich, aromatic base. After adding crushed tomatoes, beans, and a perfect blend of chili powder, cumin, and smoked paprika, everything simmers low and slow until the steak becomes melt-in-your-mouth tender. The flavors deepen beautifully, and by the time it’s ready, my kitchen smells absolutely amazing. I love topping it off with shredded cheese, diced onions, jalapeños, and a scoop of sour cream before digging in.

Why This Chili Is the Perfect Comfort Dish

This isn’t your average chili, it’s bold, meaty, and full of flavor. The slow simmer allows the steak to soak up all the spices and smoky flavors, creating a thick, rich texture that’s impossible to resist. It’s the kind of dish that feels like a warm hug in a bowl, perfect for feeding a crowd or cozying up on a chilly evening. Add your favorite toppings, and you’ve got a show-stopping meal that satisfies everyone.

Steak Chili

This steak chili combines tender chunks of beef, bold spices, and smoky flavor for the ultimate comfort food. Slow-simmered to perfection, it’s rich, thick, and satisfying with every bite.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Side Dish

Cuisine American

Servings 8

Ingredients

  

• 2 lbs steak your preference, cut into 1-inch cubes
• 1 tablespoon Olive Oil
• 1 large chopped Onion
• 5 Cloves Garlic chopped
• 1 diced Bell Pepper
• 1 cans 15 oz each Kidney Beans, rinsed and drained
• 1 cans 15 oz each Pinto Beans, rinsed and drained
• 1 can 28 oz Crushed Tomatoes
• 1 can 6 oz Tomato Paste
• 2 tablespoons Chili Powder
• 1 tablespoon Cumin
• 1 teaspoon Smoked Paprika
• ½ tablespoon Season Salt
• ½ teaspoon Black Pepper
• 3 cups Beef Broth
• 2 tablespoon Olive Oil
• 6 strips Bacon
• Sour cream for serving optional
• Jalapeno sliced optional
• Shredded cheese for serving optional

Instructions

 

• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the steak cubes and sear on all sides until browned. Remove and set aside.
• In the same pot, add 6 strips of chopped bacon and cook until crispy. Remove bacon and set aside, leaving the drippings.
• Add onion, garlic, and bell pepper to the bacon drippings. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.
• Return the seared steak and bacon to the pot. Add kidney beans, pinto beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, seasoned salt, black pepper, and beef broth. Stir until everything is well combined.
• Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1–2 hours, stirring occasionally, until the steak becomes fork-tender and the flavors have melded beautifully.
• Ladle the chili into bowls and top with shredded cheese, sour cream, chopped onions, and jalapeño slices if desired.

Video

Recipe Tips

For deeper flavor, sear the steak in small batches so it browns instead of steams. You can also use a mix of smoked paprika and a dash of cocoa powder to give your chili a deeper, more complex taste.

Keyword chili cheese burrito, chili recipes, chili with steak, steak chili

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