This Steak Chili is hearty, loaded with tender steak, beans, and all your favorite toppings. Your family is sure to go crazy for it! This post may contain affiliate links. Read my disclosure policy here.
We are finally getting some winter weather here in Northern California, and I've been totally craving chili. I happened to have a couple of boneless Ribeye steaks in the freezer. I thought I would try that instead of the typical ground beef that I would normally use. And I have to say this is the BEST chili I have ever had!
What is the best steak to use?
I usually go for rib eye or new york steak, because it doesn't have to cook for a long period of time before it's tender. You can surely use stew meat or even a chuck roast cut into bite-sized pieces but you may have to let your chili cook a little longer for the meat to become tender. if you don't want to use steak you can certainly go the traditional route and use ground beef.
Why add cocoa to chili?
Don't knock it until you try it. Adding cocoa to chili is actually a classic technique, It adds a deeper richer flavor to the chili. . Chili peppers and chocolate are often combined to create flavorful dishes.
TIPS
- I use a 5qt cast iron dutch oven, but any pot will work.
- Use any sort of beans you want.
- If you don't like beans in your chili simply leave them out.
- If you happen to have leftover steak in the refrigerator by all means use that.
- If you have leftover tomato paste, put it in a ziplock freezer bag and freeze for another recipe.
- I love to serve this with a side of my Sweet Honey Cornbread.
Chili toppings
Cheese
diced onions
sour cream
jalapenos
cilantro
tortilla chips or fritos
Can you freeze chili?
Yes, chili freezes beautifully! Freeze in an airtight container or ziplock freezer for up to 3 months. Thaw overnight and heat on the stovetop until heated through.
What is Masa Harina?
It thickens your chili and gives it a delicious authentic flavor. Usually found in the baking section of your grocery store.
Can I make this in a slow cooker?
Sure can brown the meat first in a skillet then toss it in the slow cooker with the rest of the ingredients. Cook on low 5-6 hours or high 3-4 hours.
Soups, stews, and chili are my favorite comfort foods, here are some of my most popular recipes
- Loaded Potato Soup
- Slow Cooker Bean and Bacon Soup
- Chili's Copycat Chicken Enchilada Soup
- Thick and Creamy New England Clam Chowder
- Hearty Beef Stew
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Steak Chili
This Steak Chili is hearty, loaded with tender steak, beans, and all your favorite toppings. Your family is sure to go crazy for it!
Ingredients
- 2 pounds ribeye or New York steak cut into bite-sized cubes
- 2 tablespoon vegetable or olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup masa harina
- 3/4 cup water
- 1 medium onion diced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 4 cloves garlic minced
- 6 ounce can tomato paste
- 1 tablespoon cumin
- 2 tablespoon chili powder
- 1/2 teaspoon cayenne
- 3 beef bouillon cubes crumbled
- 2 tablespoons unsweetened cocoa
- 3 tablespoons brown sugar
- 5 cups beef stock
- 2 14oz cans of pinto beans (drained)
- 2 14oz cans of kidney beans (drained)
Instructions
- In a small bowl add masa harina and water and whisk until combined set-aside.
- Heat oil in a dutch oven or heavy bottom pot on medium-high heat. Add ribeye and salt and pepper, cook, until browned. Add onions and peppers cook 2-3 more minutes then add garlic, cook another minute. Add chili powder, cumin, cayenne, beef bullion, cocoa, brown sugar, and tomato paste and stir until combined.
- Add in stock and masa and stir, add in the beans. Simmer covered 1 hour.
- Serve with your favorite toppings
Notes
You can use a tougher cut of beef like sirloin steak, chuck roast, or stew meat. But you may have to simmer longer for the beef to be tender.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 929Total Fat 36gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 118mgSodium 1291mgCarbohydrates 88gFiber 24gSugar 13gProtein 68g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay Debi, so happy you loved it 🙂
This is the BEST chili recipe !! The flavor and consistency is perfect!! I think the Masa and Cocoa bring so much flavor to this recipe. This is a keeper!!!!
Fantastic Judy! 🙂
Great recipe! We like it spicy so I added a small can of Hatches Green Chilies and upped the garlic by two cloves.
Absolutely delicious!
Did it simmer for 1 hour? Iv'e never had this chili not thicken up.
This is like soup? I added the 5 cups of beef stock and the masa and the consistency is like soup. Any suggestions?
Serves 6
How much does the recipe yield
Yes the masa helps it thicken.
Does it thicken as it cooks?
Woohoo Geri!! So happy your family loved it, thanks for coming back here to let me know 🙂
Single digits here in Minnesota today and thought this would be a big hit with my adult children who were coming home to visit – This chili did not disappoint!! Family raved about chili even going back for seconds. I did not have any mesa so I did thicken the chili with some corn starch/water. Will make again next time adding the mesa as I think it will really deepen the flavor. Thanks for the recipe.
I don't find the masa to be gritty in this recipe. And its much easier to use then having to grind up corn chips.
Finely ground good quality corn chips instead of masa will thicken without any grittiness.
Hmmm I've never used fine cornmeal for this recipe. The texture is slightly different so I'm not sure it would be good. You don't want any gritty texture.
Is it possible to use fine cornmeal instead of masa harina?
I've never made this one in the slow cooker Sandra. But I'm sure it would turn out fine at 4-5 hours on high or 6-8 hours on low 🙂
Can you make this in a slow cooker and how?
I would use cornstarch 1/4 cup with 1/8 cup water mix together then add to the chili to thicken.
instead of masa what can I substitute?
Oh No Diane! Hopefully you scooped a lot of it out 🙁 Believe me I have done that before to a recipe and been so bummed!
I am making your chili now and made a big mistake. I doubled the recipe and accidentally put in 4 table spoons of Cayen instead of chili powder. Any ideas how I can cut the heat of the cayenne? All ingredients are already added.
I always drain the beans but for chili it really doesn't matter. Hope this helps Mary 🙂
Question do you drain the beans or just dump the entire can into pot?
Hahahaha good point!
If we waited for the weather to cool down here in Fla, we would never get to eat chili.
Oh my gosh Baltisraul you totally made my day 🙂 I can wait until the weather cools down a bit here in CA so we can enjoy that chili again. Thank you for sharing that with me!
I made this yesterday morning and we had a crowd over last night and it receive rave reviews. It was easy to double. The only slight change I made was to use all Pork 'n Beans from the cans. The sauce from the Pork'n Beans does add a lot of flavor. It was a butteryour biscuit night as we also had your over baked ribs.
Aww Thank You!!
Omg!! I love your recipes. The food looks so amazing!!!!