Hey there, chili lovers! I’m so excited to share my Spicy Steak Chili recipe with you. This isn’t just any chili; it’s a flavor-packed, hearty dish that’s sure to warm you up from the inside out. With tender cubes of steak, a medley of beans, and a spicy kick, it’s a guaranteed crowd-pleaser!1.
Why You’ll Love This Chili
- Flavorful: The combination of steak, spices, and peppers creates a rich, complex flavor that’s simply irresistible1.
- Hearty: Packed with steak and beans, this chili is a complete meal in a bowl1.
- Customizable: Easily adjust the spice level and ingredients to suit your taste2.
- Easy to Make: Whether you choose the stovetop, slow cooker, or Instant Pot, this recipe is straightforward and simple26.
Quick Facts
- Prep time: 15 minutes
- Cook time: 1 hour
- Serving size: 6-8
Ingredients
- 3 pounds bottom round roast, cut into ½-inch cubes1
- 2 teaspoons kosher salt1
- 1 teaspoon black pepper1
- ¼ cup extra virgin olive oil1
- 3 large yellow onions, diced1
- 2 medium jalapeno peppers, seeded and finely diced1
- 1 tablespoon garlic, minced1
- 3 tablespoons chili powder1
- 1 tablespoon ground cumin1
- 1 can (28 ounces) diced tomatoes, undrained1
- 1 can (15 ounces) black beans, drained and rinsed1
- 1 can (15 ounces) kidney beans, drained and rinsed1
- 1 can (4.5 ounces) chopped green chiles1
- 2 cups beef broth, or as needed1
Instructions
- Season the beef cubes with salt and pepper1.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches and set aside3.
- Add diced onions to the pot and cook until softened, about 5 minutes. Stir in jalapenos and garlic, cooking for another minute until fragrant15.
- Stir in chili powder and cumin, cooking for about 1 minute14.
- Return the beef to the pot. Add diced tomatoes, black beans, kidney beans, green chiles, and beef broth1.
- Bring to a simmer, then reduce heat and cook for at least 1 hour, or until the beef is tender. Stir occasionally, adding more beef broth if needed to reach desired consistency3.
Serving Suggestions
- Toppings: Top with shredded cheese, sour cream, chopped green onions, pickled jalapenos, or a dollop of guacamole34.
- Sides: Serve with warm cornbread, tortilla chips, or a side salad4.
Tips for Customization
- Spice Level: Adjust the amount of jalapenos or add a pinch of cayenne pepper for extra heat12.
- Beans: Feel free to use different types of beans, such as pinto beans or great northern beans24.
- Meat: Ground beef can be used instead of steak1.
- Vegetarian: Omit the steak and add extra beans or vegetables like bell peppers and corn2.
FAQs
Q: Can I make this chili in a slow cooker?A: Absolutely! Brown the beef and sauté the onions and peppers, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours25.Q: How do I store leftover chili?A: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage7.Q: Can I make this chili ahead of time?A: Yes, chili often tastes better the next day! The flavors meld together as it sits in the refrigerator3.
Nutritional Information (Per Serving, Estimated)4
- Calories: 588
- Fat: 19.7g
- Sodium: 529mg
- Carbs: 30.6g
- Fiber: 8.3g
- Sugar: 4.7g
- Protein: 68.4g
Enjoy this hearty, spicy steak chili. I hope you love it as much as I do!
