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4.0 from 9 votes

Steak Chili

Steak chili is rich and hearty, perfect for serving up to friends and family on a cold night!

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 10
Calories: 301 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Trim the fat from the roast and dice into small, bite-sized cubes. Season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Return the beef to the pot and top with the tomatoes, beef broth, beer, and sugar. Stir to combine.
  6. 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.
  7. Drain and rinse the beans and add to the pot. Cook for 5 minutes to warm.
  8. Taste and season with additional salt, if needed.
  9. 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

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

% 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.