Steak Chili Recipe fans, you are my people. You know that feeling when the weather turns a little sharp and you just want a cozy bowl that warms you from the inside out? Same. I wanted a chili that tasted like it simmered all day, without babysitting or complicated steps. That is exactly what I have for you. Savor Every Bite with This Easy Steak Chili Recipe is my go-to when I crave big flavor, tender bites, and a hands-off simmer. Let me show you how to make it happen in your own kitchen, even on a busy weeknight.
How to serve Steak Chili?
I think of chili as the center of a simple, comforting meal. This one is thick, meaty, and super satisfying, so it plays well with crisp, crunchy, creamy, or buttery sides. Serving it the right way makes every bowl feel restaurant-worthy at home.
- Warm it in deep bowls and add a squeeze of lime. The brightness wakes up the spices.
- Provide a little toppings bar so everyone can customize. Think shredded cheddar, sour cream, green onions, and jalapeño rounds.
- Spoon it over buttered rice or quinoa for extra heft.
- Serve with crusty bread or cornbread for dipping. A swipe through the bowl catches every last drop.
- Pair it with a crisp side salad. I love this refreshing Healthy Salmon Caesar Salad when I want something light and tangy.
- Finish the meal with a treat. The citrusy crumb of this classic lemon pound cake is a surprisingly perfect follow-up after a spicy bowl.
However you serve it, Savor Every Bite with This Easy Steak Chili Recipe is built for sharing and easy dinners that still feel special.
Why steak chili = the best beef chili
There is a big difference between ground beef chili and steak chili. Both are great, but steak chili does something extra. Those hearty, seared cubes turn tender as they simmer, and you get this rich texture that makes every spoonful feel like a real meal. The flavor is deeper too, because a good sear gives you browned bits at the bottom of the pot. That means more oomph in every bite.
Steak also holds up to longer cooking without turning mushy. The fibers relax, the fat melts in, and the spices marry into the stock and tomatoes. It is comfort food that tastes layered and intentional, even though the method is straightforward.
“I made this for the first time on a Sunday and my family asked me to put it on repeat. The steak stayed super tender, and it tasted even better the next day. Five stars at our house.”
Want to try another style on a different day? My house is very pro-chili, so we also love this creamy, cozy Crockpot White Chicken Chili when we want something mild and silky.
How to make the best steak chili
Here is the thing I love most: Savor Every Bite with This Easy Steak Chili Recipe feels like weekend food, but the steps are simple. We sear, we simmer, we wait. That is it. You get serious flavor with limited effort, and your kitchen smells amazing the entire time. Below I spell it out in detail so you can cook with confidence.
Ingredients
- 2 pounds beef steak, trimmed and cubed into 1 inch pieces (chuck, sirloin, or top round)
- 2 tablespoons olive oil, divided
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 teaspoon brown sugar or maple syrup to balance acidity
- Juice of 1 lime
Directions
- Pat the steak cubes dry with paper towels. This helps them brown. Season lightly with salt.
- Heat 1 tablespoon oil in a heavy pot over medium-high heat. Sear the steak in batches until nicely browned, about 2 to 3 minutes per side. Do not crowd the pan. Set aside.
- Add the remaining oil to the pot. Sauté onion and bell pepper until softened, about 5 minutes. Stir in jalapeño and garlic for 30 seconds until fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, and 1 teaspoon salt. Toast the spices for 30 seconds to bloom.
- Pour in crushed tomatoes and beef broth. Scrape the bottom to release those delicious browned bits. Return steak and collected juices to the pot.
- Bring to a gentle simmer. Cover and cook on low for 60 to 75 minutes, stirring occasionally, until the steak is tender.
- Stir in beans and brown sugar. Simmer uncovered 10 to 15 minutes to thicken.
- Finish with lime juice. Taste and adjust salt and spice levels. Ladle into bowls and add your favorite toppings.
Pro tips from my kitchen
Sear in batches. Crowded steak steams. Give each cube room so it gets that caramelized crust.
Keep the simmer gentle. Rapid boiling can toughen meat. The goal is low and steady.
Salt in layers. A little on the steak, a little with the spices, then adjust at the end. This builds a balanced flavor.
Let it rest. If you can, cool the chili and reheat for serving. The flavor deepens overnight.
Customize the heat. Want that extra kick without blowing out the whole pot? Sprinkle bowls with this zippy easy sriracha salt so everyone controls their own spice level.
There you go. Savor Every Bite with This Easy Steak Chili Recipe is all about simple steps, a good sear, and enough time on the stove for everything to become cozy and rich.
What kind of steak is best for chili?
The best cut is one that can handle a longer simmer and still turn tender. My top pick is beef chuck. It has enough connective tissue and marbling to become silky as it cooks. Sirloin works too, especially if you want slightly leaner bites and a shorter simmer. Top round can be fine on a budget, just give it extra time and keep the heat low.
Whatever you choose, look for consistent marbling and cut pieces to about 1 inch so they cook evenly. If your steak looks very lean, add a splash more oil or a small pat of butter while sautéing the veggies to keep the chili luxurious. And if you love steak in all forms, these cheesy, bite-size Keto Philly Cheesesteak Rolls make a great appetizer while your pot simmers.
One more tip: if the steak has a silvery membrane on the outside, take a minute to trim it. It does not break down well and can feel chewy. With a good cut and a little patience, Savor Every Bite with This Easy Steak Chili Recipe shines every time.
Toppings for steak chili
Toppings are where your bowl gets its personality. I love a classic combo of sharp cheddar, sour cream, and scallions. A few thin slices of jalapeño and a handful of chopped cilantro bring freshness and color. Want an extra flavor pop? Add a quick squeeze of lime, a drizzle of hot sauce, or crushed tortilla chips for crunch.
Other great options: avocado slices for creaminess, pickled onions for tang, and a sprinkle of smoked paprika or chili flakes if you like it fiery. I also like to stir in a little extra broth if I am craving a looser, stew-like texture. However you top it, your bowl should look and taste like you. Savor Every Bite with This Easy Steak Chili Recipe lets you build that perfect bite every time.
Common Questions
How long does steak chili take to get tender?
Usually 60 to 75 minutes at a gentle simmer. If your steak is leaner or cut larger, give it an extra 15 minutes and keep the heat low.
Can I make it in a slow cooker?
Yes. Sear the steak and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours, stir in beans near the end, and finish with lime.
How spicy is this chili?
It is medium as written. For milder, skip the jalapeño. For hotter, add more chili powder or a pinch of cayenne, or finish bowls with hot sauce.
What is the best way to store and reheat?
Cool completely, store in airtight containers up to 4 days in the fridge, or 3 months in the freezer. Reheat gently on the stove with a splash of water or broth.
Can I skip the beans?
Absolutely. It will be more like a Texas-style bowl. If you do, consider adding an extra half cup of broth while simmering to keep the texture balanced.
A cozy bowl is waiting for you
I hope this gave you everything you need to make a pot you will be proud to serve. The combination of juicy steak, warm spices, and a slow, gentle simmer is hard to beat. If you want another take for inspiration, the step-by-step tips on Perfect Steak Chili – Flavorful Eats are super helpful too. Most of all, trust your taste buds and have fun with it. Savor Every Bite with This Easy Steak Chili Recipe is one of those meals that turns an average night into a good one, and I cannot wait for you to try it.
Steak Chili
Ingredients
Method
- Pat the steak cubes dry with paper towels and season lightly with salt.
- Heat 1 tablespoon oil in a heavy pot over medium-high heat and sear the steak in batches until nicely browned, about 2 to 3 minutes per side. Set aside.
- Add the remaining oil to the pot, and sauté onion and bell pepper until softened, about 5 minutes.
- Stir in jalapeño and garlic for 30 seconds until fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, and 1 teaspoon salt. Toast the spices for 30 seconds.
- Pour in crushed tomatoes and beef broth, scraping the bottom to release browned bits. Return the steak and collected juices to the pot.
- Bring to a gentle simmer, cover, and cook on low for 60 to 75 minutes, stirring occasionally until the steak is tender.
- Stir in beans and brown sugar and simmer uncovered for 10 to 15 minutes to thicken.
- Finish with lime juice, taste and adjust salt and spice levels, then ladle into bowls.