Steak Chili Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
608 kcal
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Course
Dinner
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Cuisine
North American
Steak Chili Recipe
Description
The Steak Chili Recipe combines substantial chunks of stewing beef, browned in batches to develop a seared crust, with a sautéed mixture of onion, garlic, and celery. Tomato paste is cooked until aromatic, then combined with chili powder, oregano, and cumin to build a flavorful spice base. Adding beef bone broth and crushed tomatoes creates a thick, rich sauce that gently simmers with the meat to tenderize and meld flavors. Honey contributes a subtle sweetness that balances the tomato acidity. Kidney beans are optional and add heartiness and creaminess to the texture.
The slow simmering process allows the collagen in the beef to break down, resulting in tender pieces and a thick chili consistency. The inclusion of aromatics like celery and garlic adds depth. This chili can be served on its own or accompanied by rice, cornbread, or tortillas. Adjusting the chili powder amount can tailor the heat level to preference.
To avoid burning, ensure the chili simmers very gently, stirring occasionally and scraping the pot bottom to incorporate browned bits. Using quality beef broth or enhancing store-bought broth with bouillon can improve savory depth. Taste early and add chili powder gradually to control spiciness, especially if unfamiliar with the brand used.
Ingredients
- 2 lb beef cut into bite-sized pieces, stewing
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 large onion minced
- 4 cloves garlic minced
- 2 talks celery minced
- 5.5 .5 ounce tomato paste canned
- 3 tablespoons chili powder see notes
- 1 teaspoon oregano
- 1 teaspoon cumin
- 3 cups beef bone broth see notes
- 28 ounce crushed tomatoes canned
- 2 tablespoons honey
- 14 ounce Kidney Beans drained and rinsed (omit for paleo chili, can
Instructions
- Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
- Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
- Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
- Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
- Just before serving, add the beans and let them warm. Season to taste with salt.
Notes
- Adjust chili powder amount based on heat tolerance; start with less if uncertain.
- Maintain a gentle simmer to prevent chili from sticking or burning at the bottom of the pot.
- Enhance flavor when using store-bought beef broth by adding a savory bouillon paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 608kcal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 38g | 76% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 1161mg | 48% |
| Potassium | 1396mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
| Vitamin A | 1933IU | 39% |
| Vitamin C | 21mg | 23% |
| Calcium | 135mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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