This Ribeye Steak Chili is hearty, loaded with tender steak, beans and all your favorite toppings. Your family is sure to go crazy for it!
We are finally getting some winter weather here in Northern California, and I’ve been totally craving chili. I happened to have a couple 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!
Cocoa powder is the secret ingredient to many chilis, I guess I have been in denial about it. So I decided to add some to this recipe and boy am I glad I did. The flavor is out of this word, the richness that it adds to the sauce is delicious. I was truly shocked that it would change it that much.
I love my Cast Iron Dutch Oven for this chili. Sometimes I double the recipe so I can freeze some for quick meals and this pot easily holds a double batch.
Soups, stews and chili’s are my favorite comfort foods, here are some of my most popular recipes
Soups, stews and chili’s 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
- Sweet Honey Cornbread
There is nothing like coming home after a long day at work to a comforting bowl of this Ribeye steak chili. Loaded with all your favorite toppings. Chili just isn’t the same without a warm piece of cornbread on the side. My Sweet Honey Cornbread is moist and delicious, with a perfect golden crust.
Ribeye Steak Chili
This Ribeye 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 cut into bite sized cubes
- 2 tablespoon vegetable oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup masa harina
- 1/2 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
- 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 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 minute then add garlic, cook another minute. Add chili powder, cumin, cayenne and tomato paste and stir until combined.
- Add in stock and masa and stir, add in cocoa powder, brown sugar and beans. Simmer covered 1 hour.
- Serve with your favorite toppings
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!!!!