Steak Chili with Tender Beef Cubes
A bowl of steak chili with chunks of beef that nearly fall apart is the kind of dinner that feels like an event without tying you to the stove. You sear cubes of well-marbled chuck, build a smoky, tomato-rich broth, and let it simmer low until the meat turns spoon-tender and the whole house smells like toasted chiles.
It’s the chili you make when ground beef won’t cut it and you want each spoonful to have a real bite. Even better, it tastes deeper on day two, so a Sunday batch sets you up for a few incredible weeknight meals.
Why This Steak Chili Stays in the Rotation
I’ve cooked a lot of chili, and the version with actual steak cubes is the one I keep returning to. The seared crust on the beef adds a dark, savory layer that ground meat can’t deliver.
That long, gentle simmer breaks down the connective tissue so the cubes turn spoon-tender, while chipotle and ancho chiles bring a slow-building, smoky heat rather than a sharp upfront punch.
Browning the meat is the most hands-on part. After that, the pot carries the load while you get on with your evening.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes: look for well-marbled chuck to get the most tender result
- 2 tbsp vegetable oil: for searing the beef in batches
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp ancho chili powder: gives a deep, raisin-like sweetness and mild heat
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 to 3 chipotle peppers in adobo sauce, minced: adjust the number to your heat preference
- 1 (28 oz) can crushed tomatoes: fire-roasted are great when you can find them
- 2 cups beef broth: low-sodium store-bought or homemade
- 1 (15 oz) can kidney beans, drained and rinsed (optional): stir in during the last 20 minutes if you like beans in your chili
- For serving: sour cream, shredded cheddar, sliced jalapeños, chopped cilantro, lime wedges
Variations / Substitutions
- Meat: stew meat or brisket cubes work well; chicken thighs need a shorter cook time.
- Chile powder: regular chili powder can replace the ancho in a pinch, though the chili will be less complex.
- Heat: leave out the chipotle and use a mild chili powder for a kid-friendly version.
- Dairy-free: skip the sour cream and cheese or use plant-based alternatives.
- Beans: add a second can of pinto beans or leave them out entirely.
If you enjoy the smoky adobo kick, our Smoky Chipotle Black Bean Soup uses it in a different way.
How to Make Steak Chili With Tender Beef Cubes
Step 1: Sear the Beef
Pat the beef cubes dry with paper towels and season them lightly with salt and pepper. Place a large Dutch oven or heavy pot over medium-high heat, add 1 tbsp of the oil, and when it shimmers, sear the meat in a single layer. Work in two or three batches so the pieces don’t steam, and let each batch cook undisturbed for about 4 minutes per side until deeply browned.
A rich brown crust on the beef is what starts the chili’s deep flavor, so let the meat sit until it releases easily from the pot. Transfer each batch to a plate and set aside.
Step 2: Sauté the Aromatics
Lower the heat to medium and add the remaining 1 tbsp oil along with the diced onion. Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes. Drop in the minced garlic, ancho chili powder, cumin, smoked paprika, and oregano, and cook for 1 minute, stirring constantly, until the spices smell fragrant and toasty.
Stir in the tomato paste and minced chipotle peppers, letting them cook for 30 seconds to caramelize slightly. The paste and chiles will deepen in color and stick a bit, and that’s exactly what you want before the liquid goes in.
Step 3: Build the Chili Base
Pour in the crushed tomatoes and beef broth while scraping the bottom of the pot with a wooden spoon to loosen every bit of the browned fond. Return the seared beef, along with any juices that collected on the plate, to the pot. If you’re using beans and like them on the softer side, you can add them now, but for a firmer texture, hold off until the final 20 minutes.
Bring everything to a boil, then reduce the heat to low. Cover the pot partially with a lid and let it simmer gently for 1 hour and 15 minutes, stirring once or twice to make sure nothing sticks.
Step 4: Simmer Until Tender
After the initial simmer, check a cube of beef. It should be yielding but not yet falling apart. Take the lid off and continue simmering for another 30 to 45 minutes, stirring now and then, until the meat is spoon-tender and the chili has thickened to your liking. If the liquid reduces too much before the beef is done, add a splash of broth. If the chili seems loose, let it bubble uncovered a little longer.
Taste and adjust the salt toward the end. The chili should taste deep and smoky with a gentle heat that builds slowly.
Step 5: Ladle and Garnish the Chili
Ladle the hot chili into wide bowls and set out bowls of toppings. A dollop of sour cream, a handful of shredded cheddar, a few slices of pickled or fresh jalapeño, and a scatter of cilantro let everyone build their own bowl. Pass lime wedges on the side so each person can squeeze in a hit of brightness just before they dig in.
Tips for the Most Tender Steak Chili
- Cut the beef into uniform 1-inch cubes so every piece finishes cooking at the same time.
- If you can’t find ancho chili powder, grind whole dried ancho chiles in a spice grinder for the freshest flavor.
- A spoonful of masa harina stirred in during the last 15 minutes thickens the chili gently and adds a subtle corn note.
- If the chili tastes flat at the end, a small splash of apple cider vinegar or fresh lime juice can wake it right up.
- The chili improves overnight, so make it a day ahead when you can.
Simmer times by cube size:
| Cube Size | Simmer Time (after liquid added) |
|---|---|
| 1 inch | 1.5 to 2 hours |
| 1.5 inches | 2 to 2.5 hours |
Storing and Reheating Leftovers
- Refrigerate: Cool the chili completely and store it in an airtight container for up to 4 days.
- Reheating: Warm it gently on the stovetop over low heat, stirring occasionally, or zap individual portions in the microwave.
What to Serve With Steak Chili
A square of warm cornbread with honey butter gives you that sweet, crumbly contrast against the smoky beef. For something fresh, a simple green salad with a lime vinaigrette cuts the richness without competing. Tortilla chips work well for scooping, and a handful of sliced radishes adds crunch and a peppery bite.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes. After browning the meat and cooking the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender.
Can I freeze the chili?
Absolutely. Let it cool completely, pack it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I make it less spicy?
Use only 1 chipotle pepper (or omit them entirely) and swap in a mild chili powder. The ancho chili powder is already mild, so the heat stays gentle.
What is the best cut of beef for chili?
Chuck is the top choice because its marbling keeps the meat moist during the long simmer. Brisket or stew meat also work well.
Steak Chili With Tender Beef Cubes Recipe
Ingredients
Method
- Pat beef dry, season lightly with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high. Sear beef in batches until deeply browned, about 4 minutes per side. Transfer to a plate.
- Lower heat to medium, add remaining 1 tbsp oil and onion. Cook 5 minutes until softened. Add garlic, ancho chili powder, cumin, smoked paprika, and oregano; cook 1 minute. Stir in tomato paste and chipotle peppers; cook 30 seconds.
- Pour in crushed tomatoes and broth, scraping up browned bits. Return beef and any juices to pot. If using beans, add now for softer texture or reserve for later. Bring to a boil, then reduce heat to low, cover partially, and simmer 1 hour 15 minutes.
- Uncover and continue simmering 30 to 45 minutes, until beef is spoon-tender and chili has thickened. Add reserved beans now if you want them firmer. Taste and adjust salt.
- Ladle chili into bowls and serve with sour cream, cheddar, jalapeños, cilantro, and lime wedges on the side.
