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Steak Chili Recipe

Steak Chili With Tender Beef Cubes Recipe

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp ancho chili powder
  • 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
  • 1 (28 oz) can crushed tomatoes
  • 2 cups beef broth
  • 1 (15 oz) can kidney beans, drained and rinsed (optional)
  • For serving: sour cream, shredded cheddar, sliced jalapeños, chopped cilantro, lime wedges

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle chili into bowls and serve with sour cream, cheddar, jalapeños, cilantro, and lime wedges on the side.

Notes

This chili tastes even better the next day, so make it a day ahead if your schedule allows. If the chili thickens too much after storing, add a splash of broth when reheating.