This Steak Chili recipe is hearty, loaded with tender pieces of steak, beans, and all your favorite toppings. Your whole family is sure to go crazy for it!
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A big bowl of comfort food is my favorite meal during the winter months, and this chili recipe is the perfect cold day food. This one is my new favorite along with my Roasted Poblano Pepper Beef Chili. It has tomato sauce. base with crushed tomatoes, spices, and a bottle of dark beer!
Why this recipe works
It's a simple hearty chili with tender pieces of meat and a sauce that has lots of deep rich flavor.
The perfect way to feed a hungry family or even a game-day crowd! I know some people prefer no beans in their chili and you can certainly leave them out of this chili recipe. Or you can try my No Bean Chili.
Ingredients for this recipe
Ingredient Notes
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.
Beans-I like kidney beans and pinto beans but you can certainly use what you like.
How to make this recipe
Step 1- Heat a dutch oven or large pot up and add olive oil and steak pieces.
Step 2- Add salt and pepper and saute' until browned.
Step 3- Add in diced onions, red peppers, green peppers, and garlic.
Step 4- Add in spices, paste, beef broth, masa, and beans.
Tips for any chili recipe
- I use a 5qt cast iron dutch oven, but any large pot will work.
- 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.
Recipe FAQ's
Adding cocoa to chili is what I call my secret ingredient but its actually a classic technique, It adds a deeper richer flavor to the chili. Cayenne pepper and chocolate are often combined to create flavorful dishes, don't knock it until you try it!
Yes, chili freezes beautifully! Freeze in an airtight container or ziplock freezer for up to 3 months. A great way to enjoy a bowl of chili whenever you crave it. Thaw overnight and heat on the stovetop on medium-high heat until heated through.
I prefer to use canned beans because it cuts down on the cooking time considerably. Dry beans can be used but they will need extra time to be soaked the night before and cooked on simmer for several hours before they become tender.
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Cilantro
Tortilla Chips or Fritos
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Steak Chili
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 14 oz cans of pinto beans drained
- 2 14 oz 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
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?