Steak Chili
A cozy, comforting chili made with the most unbelievably tender pieces of steak!
With the weather getting a bit cooler, there’s no better time than to curl up on the couch with a blanket, a good book and a hot bowl of chili. No wait. A hot bowl of chili with steak. And freshly made jalapeño cornbread of course.
I seriously inhaled an entire bowlful of chili as soon as it came off the stove. The best part? No, it’s not the juicy, tender chunks of steak meat that soaked up all the chili. No, it’s not all the garnished jalapeño monterey jack cheese that got melted into the chili into ooey gooey goodness. It’s the cornbread counterpart. It’s the dunking of the cornbread into the chili and savoring every. single. bite.
So here’s how you make this:
Let’s first start with some steak meat. I got mine from Trader Joe’s.
Make sure the meat is all seasoned with salt and pepper before searing it in a preheated Dutch oven. Yeah, this is exactly why I can’t be a full-time vegetarian.
Next we’ll throw in some onion, garlic and jalapeños. I added 3 jalapeños because I like my stuff super spicy but if that’s too much, adding just 1 will be more than enough.
Then comes the diced tomatoes, tomato sauce, chili powder and lots and lots of kidney beans. Be sure to add some water too to make it more “soupy” and to have most of the ingredients covered. I think I added about 1-2 cups.
Now we’ll put the lid on, reduce the heat to low and let it simmer into absolute amazingness.
And that’s it! Just serve it with a generous sprinkling of Monterey Jack cheese (I love the jalapeño one from Trader Joe’s) and some freshly made cornbread.
Steak Chili
Ingredients
- 1 ½ pounds stew meat, diced into 3/4-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 red onion, diced
- 4 cloves garlic, minced
- 1-3 jalapeños, minced
- 1 14.5-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 2 15-ounce cans kidney beans, drained and rinsed
- Shredded jalapeño Monterey Jack cheese, for serving
- Jalapeño cornbread, for serving
Instructions
- Season stew meat with salt and pepper, to taste.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add stew meat and sear until browned, about 2 minutes. Add onion, garlic and jalapeños, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1-2 cups water, making sure to cover most of the ingredients.
- Reduce heat to low; simmer, covered, stirring occasionally, until meat is tender, about 90-120 minutes.
- Serve immediately with jalapeño Monterey Jack cheese and cornbread, if desired.
Did you make this recipe?
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This was very tasty – but I wonder why I seem to only have had a problem? Made it exactly as you stated (although I didn’t catch the 2 cans of beans and I uses Great Northern since we don’t care for kidney beans. It was WATERY! In the end I added 3 TBL of diluted cornstarch to thicken it up. I only added about 14 oz of water. ???????????????????????????????????
Hello! I have never made this before, but was wondering if it would be possible to put this in a slow cooker? Thanks!
I’m 57yrs I never ever made chili. But this seams like a simple easy recipe. I’m goingmto try it. Thank you
We hope you love it, Laura!
Best chili recipe eva!
This is my go to chili recipe. Absolutely delicious. Perfect with cornbread on a cold winter day.
Love this recipe and have been making it for a couple of years. It is delicious as is but if you want to make it next level, add one tsp each granulated garlic, granulated onion, cumin, cinnamon and smoked hot paprika. Also add 2 tsp better than bouillon (beef flavor) with the water. Again, tasty as is but we get rave reviews for the spiced up version!
Kinda disappointed with the beef. Used rare mesquite London broil, browned again in cubes, but not getting tender. Will leave on & see what happens. Otherwise delicious ( with one huge jalapeño).
I LOVED this recipe. The meat was so tender and I didn’t expect the flavor to be as good as it was because so many other chili recipe have a huge list of spices. I thought the flavor balance was perfect, deep and a little spicy. I’ll definitely make it again. It also reheated well 2-3 days after
So easy and delicious!! I was dreading all the complicated ingredients in typical chili recipes. I made this one and the beef is SO tender from the longer cook time. It has the perfect amount of spice when I used 2 jalepenos. I will definitely make it again.
Made this today with cubes stew meat and a little bit of chorizo sausage and I threw in a little bit of red and yellow pepper I use four beans black bean red kidney bean pinto bean and butter beans …maaaaaaaaagnificent!;!
Simple and Delicious! I will definitely be making this again. Thrilled I found this at the beginning of Fall so I can make it all through the cold months!!!
So I made this and even though I only included one jalapeño, it was very spicy! I think it was my chosen brand of chili powder. I added three tablespoons of brown sugar, cinnamon and lemon pepper. Problem solved and it was absolutely delicious!! I highly recommend trying it out.
Has anyone tried freezing this chili? Brother has a broken leg and I’m trying to make things his kids can pull out and heat up.
Thanks
Yes! It freezes beautifully!
This recipe was damndelicious! Will definitely be making it again! Thank you for sharing Chungah!
Used this recipe for a Chili cookoff. Came in second place (it was rigged) but everyone LOVED this recipe and kept going back for more. Making this a regular in our house.
I made it and it was delicious, everyone in my family really loved it.
Delicious recipe for the stew meat I wanted to make the recipe with. I followed the recipe exactly except using fresh tomatoes from the farmers market. My family loved it, thank you!
I started from scratch but pretty much followed this recipe. I started with dried organic kidney beans, fresh tomatoes and I used a London Broil that I grilled over charcoal and cut into small pieces. The only thing I added, in lieu of the ingredients in tomato sauce, was some fresh oregano from my herb garden. Oh, and I added a LOT of red and green bell peppers, some smoked paprika and a bit of cayenne pepper but this recipe, as a basis, is very good. Thank you.
I will try this recipe over the weekend, a quick question; tomato sauce or tomato paste? Just want to be sure the flavor is just right
Tomato sauce. 🙂
Great recipe! I wanted to use up some stew meat and this gave me a really good starting point for making chili with that type of cut instead of ground beef. Cheers!
Is this chili spicy? I’m making it for a church gathering and I don’t want it to be too spicy, but it does look amazing!! Thank you for your input.
Delicious! I tried this today and it is deeee-licious. I only used 2 3-inch jalopenas and 1 TBSP chili powder because too spicy adversely affects me. Thank you for this recipe.
Was the chili spicy?