Steak Chili
User Reviews
4.0
9 reviews
Good
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
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Servings
10
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Steak Chili
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Steak chili is rich and hearty, perfect for serving up to friends and family on a cold night!
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Ingredients
- 2 pounds chuck roast see notes
- 1 teaspoon kosher salt
- 1 teaspoon cracked pepper
- 2 tablespoons vegetable oil divided
- 1 large onion chopped
- 4 cloves garlic minced
- 1 Chipotle Pepper in Adobo Sauce minced
- 6 ounces tomato paste
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon oregano
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 cup beer see notes
- 2 teaspoons sugar
- 14 ounces canned kidney beans drained and rinsed
- cheddar jalapeno, green or red onion, and sour cream, for topping
Instructions
- Trim the fat from the roast and dice into small, bite-sized cubes. Season with salt and pepper.
- Add 1 tablespoon of oil to a large dutch oven over medium heat. Once hot, add the beef, working in batches as needed, and sear. Once the beef is browned on the outside but not cooked through, remove to a plate.
- Add the remaining tablespoon of oil to the pot. Once hot, add the onion and cook for 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Add the chipotle pepper and tomato paste and stir to combine. Let cook for 2-3 minutes and then stir in the chili powder, paprika, cumin, and oregano. Cook for 1 minute more.
- Return the beef to the pot and top with the tomatoes, beef broth, beer, and sugar. Stir to combine.
- Bring to a boil, reduce to a simmer, and cook at a low simmer, covered, for 1 ½ hours. Remove the lid and continue cooking for 30 minutes.
- Drain and rinse the beans and add to the pot. Cook for 5 minutes to warm.
- Taste and season with additional salt, if needed.
- Serve hot, topped with cheddar, jalapeno slices, onion, and sour cream.
Notes
- Beef: We’re using chuck roast as it’s a bit more economical, but you can use any cut of steak that you like, such as sirloin or ribeye.
- Spice Level: We don’t like super spicy food, so we keep it to just one chipotle pepper. It has a little kick without being at all overwhelming. You can add more if you like a spicier chili or stir in ground cayenne.
- Beer: I use whatever beer my husband happens to have on hand, but you can also just skip the beer and add an extra cup of beef broth.
- Beans: My family is pretty on the fence about beans, so I kept it to just one can of kidney beans. If you like chili that is heavy on the beans, stir in an extra can. Pinto beans are delicious in chili too!
- Toppings: Fritos, tortilla chips, crackers, cheese, sour cream, peppers, onions, and whatever else you can dream up is likely tasty on your chili! Crumbled cornbread is a good addition too!
Nutrition Information
Show Details
Serving
1bowl
Calories
301kcal
(15%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
870mg
(36%)
Potassium
978mg
(28%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1868IU
(37%)
Vitamin C
13mg
(14%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 301kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 870mg | 36% |
| Potassium | 978mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1868IU | 37% |
| Vitamin C | 13mg | 14% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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