Steak Chili

This Steak Chili is hearty, loaded with tender steak, beans, and all your favorite toppings. Your family is sure to go crazy for it!

Course Entrees

Cuisine American

Keyword chili, steak chili

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 929kcal

Author Wendie

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 ounce cans of pinto beans drained
2 -14 ounce 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

Video

Notes

Steak- You can use a tougher cut of beef like sirloin steak, chuck roast, or stew meat. But you may have to simmer longer for the beef to be tender. If you happen to have leftover steak in the refrigerator by all means use that. Just add it in the last 30 min or so of cooking time to warm through.

Tomato paste-If you have leftover tomato paste put it in a ziplock freezer bag and freeze for another recipe.

You can also use cornstarch instead of masa harina to thicken the chili.

Nutrition