Steak Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6 servings
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Course
Soup
Steak Chili
Description
This Steak Chili recipe uses stew meat cut into cubes, seasoned, and seared to develop a browned exterior. Combined with diced red onion, garlic, jalapeños, diced tomatoes, tomato sauce, chili powder, and kidney beans, it simmers covered for up to two hours until the beef is tender and flavors meld.
The chili has a spicy, savory profile from the jalapeños and chili powder balanced by the acidity and sweetness of the tomatoes and sweetness from the beans. The texture is chunky with tender beef pieces and soft beans. The recipe suggests adding water as needed during cooking to maintain liquid volume.
Serving the chili immediately with shredded jalapeño Monterey Jack cheese adds a creamy, mildly spicy contrast. Cornbread accompanies the chili to provide a slightly sweet complement and a textural change.
Ingredients
- 1 ½ pounds stew meat diced into 3/4-inch cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 red onion diced
- 4 cloves garlic minced
- 1-3 jalapeños minced
- 1 diced tomatoes 14.5-ounce can
- 1 tomato sauce 8-ounce can
- 2 tablespoons chili powder
- 2 Kidney Beans 15-ounce can, drained and rinsed
- Monterey jack cheese for serving, shredded, jalapeño flavored
- cornbread for serving, jalapeño flavored
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.
User Reviews
Overall Rating
4.9
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