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.
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.
