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
- 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.
- 2 pounds ribeye cut into bite sized cubes
- 2 tablespoon vegetable oil
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup masa harina
- ½ cup water
- 1 medium onion diced
- ½ red pepper diced
- ½ green pepper diced
- 4 cloves garlic minced
- 6 ounce can tomato paste
- 1 tablespoon cumin
- 2 tablespoon chili powder
- ½ 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)
- 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
Omg!! I love your recipes. The food looks so amazing!!!!
Aww Thank You!!
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.
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!
If we waited for the weather to cool down here in Fla, we would never get to eat chili.
Hahahaha good point!
Question do you drain the beans or just dump the entire can into pot?
I always drain the beans but for chili it really doesn’t matter. Hope this helps Mary 🙂
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.
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!