Looking for the ultimate comfort food? This beef steak chili recipe combines tender steak, bold spices, and a hearty texture perfect for any occasion.
When it comes to a classic chili recipe, nothing beats the depth of flavor you get from using real beef steak. Whether you’re cooking for game day, a cozy family dinner, or just because you’re craving something hearty and satisfying, this chili hits the spot. Packed with tender chunks of steak, beans, and a flavorful spice blend, it’s a dish you’ll come back to again and again.
Why Beef Steak Chili Stands Out
Sure, ground beef chili is great, but have you ever tried chili made with tender chunks of steak? The texture is unbeatable, and the steak absorbs the spices beautifully, creating a flavor profile that’s both rich and satisfying. This dish isn’t just about the taste—it’s about the experience. The hearty chunks of steak and bold seasoning make it feel more gourmet, yet it’s simple enough for any home cook to tackle.
Plus, this recipe is super versatile—perfect for meal prep, parties, or even freezing for later. Whether you’re enjoying it freshly made or reheated (it tastes even better the next day), it’s a crowd-pleaser every time.
Ingredients for Beef Steak Chili
Here’s everything you need to make this chili a success. The ingredient list might look long, but don’t worry—many of these items are pantry staples, and every element contributes to the dish’s incredible flavor.
Main Ingredients
- 2 lbs beef steak (sirloin or chuck), cubed (choose one with good marbling for extra richness)
- 2 tbsp olive oil (or substitute with avocado oil)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 jalapeño, finely chopped (optional for extra heat)
- 3 tbsp chili powder (adjust based on spice preference)
- 1 tbsp cumin
- 1 tsp smoked paprika (for a hint of smokiness)
- 1 tsp oregano
- 1 tsp salt (more to taste)
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1 can (15 oz) diced tomatoes (fire-roasted for extra depth, if available)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth (low-sodium recommended)
- 1 tsp cocoa powder (trust me, it adds depth!)
- 1 tbsp apple cider vinegar (balances the flavors beautifully)
- Optional garnishes: shredded cheddar, sour cream, green onions, cilantro
Step-by-Step Instructions for Perfect Chili
Follow these steps for a foolproof beef steak chili that’s bursting with flavor.
1. Prep Your Steak
Trim any excess fat from the steak and cut it into bite-sized cubes. Be sure to season the cubes generously with salt and pepper before cooking. This helps create a flavorful crust when seared.
2. Sear the Steak
Heat olive oil in a large pot or Dutch oven over medium-high heat. Work in batches, searing the steak cubes until they’re golden brown on all sides. Avoid overcrowding the pan to ensure the steak sears properly instead of steaming. Once seared, transfer the steak to a plate and set aside.
3. Sauté the Aromatics
Using the same pot (don’t clean it—the browned bits add flavor), add a bit more oil if needed and toss in the diced onion, garlic, and bell peppers. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and release their aromas. If you’re adding jalapeño, stir it in during this step for a spicy kick.
4. Build the Flavor Base
Add the chili powder, cumin, smoked paprika, and oregano to the pot. Stir to coat the vegetables, letting the spices toast for about 30 seconds. This step helps release the oils in the spices, enhancing their flavor. Next, stir in the tomato paste, mixing until it’s evenly incorporated and begins to caramelize slightly.
5. Add the Liquid Ingredients
Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to release any browned bits. Stir in the cocoa powder for a subtle, rich undertone.
6. Combine and Simmer
Return the seared steak to the pot, along with the kidney and black beans. Mix everything together, ensuring the meat and beans are evenly coated with the spiced tomato mixture. Lower the heat and let the chili simmer uncovered for 45 minutes to an hour, stirring occasionally to prevent sticking.
7. Finish and Serve
Stir in the apple cider vinegar just before serving. This small touch brightens the flavors and balances the dish’s richness. Taste and adjust the seasoning, adding more salt, pepper, or chili powder as desired.
Serving Suggestions
Beef steak chili is a meal on its own, but pairing it with sides or toppings takes it to the next level. Here are some crowd-pleasing ideas:
Classic Sides
- Cornbread: Sweet or savory, it’s a match made in heaven. Serve it warm with a drizzle of honey or a pat of butter.
- Tortilla Chips: Use them for dipping, or crumble them on top for a crunchy garnish.
- Rice: A simple, filling base that soaks up all the flavorful juices.
Topping Ideas
- Cheese: A generous sprinkle of shredded cheddar or Monterey Jack adds creaminess.
- Sour Cream: A dollop balances the chili’s spice and adds a tangy twist.
- Green Onions and Cilantro: Fresh herbs brighten up the dish.
- Avocado Slices: Creamy avocado pairs beautifully with the smoky flavors.
- Pickled Jalapeños: For those who like an extra kick.
Creative Pairings
- Baked Potatoes: Serve the chili over a fluffy baked potato for a hearty meal.
- Chili Dogs: Use this steak chili as a topping for hot dogs—perfect for game day!
- Stuffed Peppers: Hollow out bell peppers and fill them with leftover chili, then bake until tender.
Tips for the Best Chili Ever
Pick the Right Steak
Choose a cut with good marbling for the best flavor. Chuck steak is a classic choice, but sirloin works well too if you prefer something leaner.
Don’t Skip the Searing
The caramelized crust on the steak cubes adds depth that you can’t replicate with other methods. It’s worth the extra step!
Let It Simmer
The longer the chili simmers, the more the flavors meld. Aim for at least 45 minutes, but if you have extra time, let it go longer on low heat.
Customize the Heat
Adjust the spiciness by adding more jalapeño or a splash of hot sauce. If you’re cooking for a crowd, keep it mild and serve hot sauce on the side.
Make It Ahead
Chili tastes even better the next day as the flavors continue to develop. Prepare it a day in advance for the ultimate flavor boost.
FAQs: Everything You Want to Know About Beef Steak Chili
What kind of steak is best for chili?
Chuck steak and sirloin are ideal choices. Chuck steak has great marbling, which adds richness, while sirloin is lean and cooks quickly.
What secret ingredient will deepen the flavor of your chili?
Cocoa powder or dark chocolate! It enhances the savory spices and adds a subtle richness that makes your chili stand out.
Is it better to put tomato paste or sauce in chili?
Tomato paste is best for a thick, concentrated flavor. Sauce works too but may thin the chili, requiring more simmer time.
What is the difference between Texas chili and regular chili?
Texas chili traditionally skips beans and focuses solely on beef and bold spices, while regular chili includes beans and sometimes tomatoes for added texture and flavor.
Storage and Freezing Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This chili freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.