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