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Steak Chili

A rich and hearty steak chili that simmers effortlessly, providing deep flavor and tender meat in a cozy bowl perfect for sharing.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 pounds beef steak, trimmed and cubed into 1 inch pieces Use chuck, sirloin, or top round
  • 2 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium 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
  • 28 ounces crushed tomatoes
  • 2 cups beef broth
  • 15 ounces kidney beans, drained and rinsed
  • 1 teaspoon brown sugar or maple syrup To balance acidity
  • 1 medium lime, juiced

Method
 

Preparation
  1. Pat the steak cubes dry with paper towels and season lightly with salt.
  2. 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.
  3. Add the remaining oil to the pot, and sauté onion and bell pepper until softened, about 5 minutes.
  4. Stir in jalapeño and garlic for 30 seconds until fragrant.
Cooking
  1. Sprinkle in chili powder, cumin, smoked paprika, oregano, and 1 teaspoon salt. Toast the spices for 30 seconds.
  2. Pour in crushed tomatoes and beef broth, scraping the bottom to release browned bits. Return the steak and collected juices to the pot.
  3. Bring to a gentle simmer, cover, and cook on low for 60 to 75 minutes, stirring occasionally until the steak is tender.
  4. Stir in beans and brown sugar and simmer uncovered for 10 to 15 minutes to thicken.
  5. Finish with lime juice, taste and adjust salt and spice levels, then ladle into bowls.

Notes

Sear in batches to avoid steaming the meat, keep the simmer gentle for tender meat, and consider letting it rest overnight for deeper flavors. Customize heat with sriracha salt at the table.