Steak Chili Recipe

If you’re craving a bold, comforting meal, this Hearty Steak Chili is exactly what you need. Packed with tender chunks of beef, rich tomatoes, smoky spices, and hearty beans, this chili is a full-on flavor experience that goes beyond the average ground beef version. It’s the perfect dish for game day, chilly nights, or anytime you want a warming one-pot meal. With just a bit of prep, the slow-simmered magic happens in one pot, filling your home with irresistible aroma. Whether served solo or with toppings like cheese and sour cream, this steak chili delivers a satisfying, stick-to-your-ribs experience.

Ingredients Of Steak Chili Recipe

Why You Will Love This Steak Chili Recipe

This Steak Chili brings a rich, smoky depth of flavor that’s hard to beat. The chunks of beef become melt-in-your-mouth tender after simmering in bold spices and tomatoes. It’s heartier and more satisfying than traditional chili, making it perfect for family dinners, potlucks, or meal prep. Plus, it’s freezer-friendly and customizable with your favorite beans or heat levels.

Preparation Process Of Steak Chili Recipe

Start by searing cubed steak until browned. Sauté onions and garlic in the same pot to build flavor. Stir in spices, tomato paste, and liquids, then return the steak and add beans. Let everything simmer low and slow until the beef is tender and the flavors have deepened. Add lime juice and adjust seasoning before serving with your favorite toppings.

Step By Step Instructions

Prepare the Steak
Cut beef chuck steak into 1-inch cubes and season with salt and pepper.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Sear steak cubes in batches until browned on all sides.
Remove the steak and set aside.

Sauté the Aromatics
Add 1 diced onion to the same pot and cook for 3–4 minutes.
Add 4 cloves of minced garlic and sauté for 1 minute until fragrant.

Build the Flavor Base
Stir in 2 tablespoons of tomato paste and cook for 1 minute.
Add 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano.
Add a pinch of crushed red pepper flakes and 1 tablespoon brown sugar.

Add Liquids and Beans
Pour in 1 cup beef broth and 1 can (28 oz) crushed tomatoes.
Add 1 can of red kidney beans and 1 can of black beans, both drained and rinsed.
Return the seared steak to the pot and stir to combine.

Simmer the Chili
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
Uncover during the last 20 minutes to thicken the chili if desired.

Finish and Serve
Stir in 1 tablespoon of lime juice.
Adjust salt and pepper to taste.
Garnish with chopped cilantro and your favorite toppings.

How to Serve?

• Serve in a bowl with shredded cheddar and sour cream
• Add a slice of crusty bread or cornbread on the side
• Top with diced avocado and chopped onions
• Spoon over baked potatoes or rice
• Sprinkle crushed tortilla chips for added crunch

Tips & Variations

Nutrition

1. Calories: 480
2. Protein: 38g
3. Carbohydrates: 26g
4. Fat: 24g
5. Saturated Fat: 9g
6. Fiber: 8g
7. Sugar: 6g
8. Sodium: 730mg

Recipe Card

Steak Chili Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

480

kcal

This Steak Chili recipe is a bold and hearty upgrade from the classic version. Instead of ground beef, tender chunks of seasoned steak are slow-simmered with beans, tomatoes, garlic, and smoky spices to create a rich, satisfying chili. It’s perfect for meal prep, game days, or family dinners. Top it with cheese, sour cream, or avocado for added richness. Easy to freeze and reheat, this chili is as practical as it is delicious. With layers of flavor and a melt-in-your-mouth texture, it’s guaranteed to become a favorite in your home.

Ingredients

• Beef chuck steak (cubed)

• Olive oil

• Yellow onion (diced)

• Garlic cloves (minced)

• Crushed tomatoes

• Tomato paste

• Beef broth

• Red kidney beans

• Black beans

• Smoked paprika

• Chili powder

• Ground cumin

• Dried oregano

• Salt

• Black pepper

• Crushed red pepper flakes (optional)

• Brown sugar

• Lime juice

• Fresh cilantro (for garnish)

Directions

• Prepare the Steak
• Cut beef chuck steak into 1-inch cubes and season with salt and pepper.
• Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
• Sear steak cubes in batches until browned on all sides.
• Remove the steak and set aside.
• Sauté the Aromatics
• Add 1 diced onion to the same pot and cook for 3–4 minutes.
• Add 4 cloves of minced garlic and sauté for 1 minute until fragrant.
• Build the Flavor Base
• Stir in 2 tablespoons of tomato paste and cook for 1 minute.
• Add 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano.
• Add a pinch of crushed red pepper flakes and 1 tablespoon brown sugar.
• Add Liquids and Beans
• Pour in 1 cup beef broth and 1 can (28 oz) crushed tomatoes.
• Add 1 can of red kidney beans and 1 can of black beans, both drained and rinsed.
• Return the seared steak to the pot and stir to combine.
• Simmer the Chili
• Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
• Uncover during the last 20 minutes to thicken the chili if desired.
• Finish and Serve
• Stir in 1 tablespoon of lime juice.
• Adjust salt and pepper to taste.
• Garnish with chopped cilantro and your favorite toppings.

Recipe Video

Notes

• Cube the steak evenly to ensure consistent cooking.
• For a deeper flavor, sear the meat in small batches.
• Letting the chili rest after cooking enhances the taste.
• This recipe thickens as it cools—add broth to adjust consistency when reheating.

FAQs

Conclusion