Steak Chili Recipe

A bowl of steak chili with tortilla chips.

What makes this one different is the sauce. Tomato paste, a little unsweetened cocoa and brown sugar build the color and the richness, and masa harina thickens it right in the pot so you're not making a slurry at the end. It browns and simmers in the same dutch oven, so there's one pot to wash. If you want some heat on the side, go with Cheddar Cheese Jalapeño Cornbread.

Quick Look: Steak Chili Recipe

⏱️ Prep Time: 20 minutes
🕒 Total Time: 1 hour 20 minutes
👨‍👩‍👧‍👦 Servings: 6
📊 Calories: ~311 kcal per serving
🥣 Ingredients: Ribeye steak, onion, red and green pepper, garlic, tomato paste, chili powder, cumin, cocoa, brown sugar, beef stock, masa harina, pinto and kidney beans
⭐ Difficulty: Easy — brown the steak, add everything else, let it simmer while you do something else.

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Why this Recipe Works

Simple Ingredients. One steak and a shelf of pantry spices. Nothing here needs a special trip except maybe the masa harina, and that bag will last you all winter.

One Pot, One Hour. You brown the steak and simmer the chili in the same dutch oven. Twenty minutes of actual work, then it sits on the stove for an hour on its own.

Better the Next Day. It makes 6 servings and the flavor deepens overnight, so a Sunday pot covers lunches into the week.

If you're in a cold-weather cooking mood, my Hearty Beef Stew and Hobo Stew (Mulligan Stew) are the two I make most this time of year.

Ingredients Needed

Steak: I use a tender cut like Ribeye steak or New York steak. If you want to use a cheaper cut you'll have to simmer the beef longer in order for it to be tender.
Masa Harina: Gives the chili an authentic flavor and also thickens it up nicely.
Unsweetened cocoa: Two tablespoons. It doesn't make the chili taste like chocolate. It rounds out the chili powder and makes the sauce taste richer and darker.
Pinto and kidney beans: Two cans of each, drained. If you'd rather start from scratch, my Slow Cooker Pinto Beans work here.

How To Make Steak Chili

Step 1: Heat a Dutch oven or large pot up and add olive oil and steak pieces and cook until browned.

Step 2: Add salt and pepper and sauté until browned.

A pot with steak, peppers, onions and spices added in. then beef broth and beans added.

Step 3: Add in diced onions, red peppers, green peppers, and garlic and cook until soft. Then add in the brown sugar, spices and tomato paste and cook.

Step 4: Add the stock and the masa mixture and stir, then add the beans. Simmer covered for 1 hour.

A pot of steak chili with a ladle scooping up a serving.

Recipe Tips For Steak Chili

Use a heavy pot. A 5 quart cast iron dutch oven holds steady heat, which is what keeps an hour of simmering from scorching the bottom.
Using leftover steak? Stir it in at the end instead of browning it first. It's already cooked, and an hour in the pot would only make it tough.
No masa harina? Use 3 tablespoons cornstarch instead, whisked with the water the same way.
Freeze the rest of the tomato paste. You only need the one can here, but if you open a bigger one, spoon the extra onto parchment in tablespoon blobs and freeze them.
Cornbread is the right side. Every time!

A bowl of steak chili with a spoon taking a bite out of it.

Recipe FAQ's

Why add cocoa powder to chili?

t's a small amount and it doesn't make the chili sweet or chocolatey. Unsweetened cocoa deepens the color and rounds off the sharp edges of the chili powder, so the sauce tastes richer and more finished. You'd miss it if it weren't there but you wouldn't be able to name it.

Can you freeze chili?

Yes, chili freezes beautifully! Freeze it in an airtight container or a ziplock freezer bag for up to 3 months — a great way to have a bowl of chili whenever you get the craving. Thaw it overnight in the fridge, then reheat on the stovetop over medium-high heat until it's heated through.

What are the best chili toppings?

Cheddar Cheese
Diced Red Onions
Sour Cream
Jalapeno Peppers
Cilantro
Tortilla Chips or Fritos

What cut of steak is best for chili?

Ribeye or New York steak. Both have enough marbling to stay tender through a full hour of simmering, which is what you want — a leaner cut will go dry and stringy in the same amount of time. Cut it into bite-sized cubes so you get steak in every spoonful.