Spicy Steak Chili: A Comforting Meal for Any Day of the Week

I don’t care if the weather outside is cold and chilly or warm and humid. If there’s steak in the freezer and ingredients in the pantry, I will make a hearty, steaming pot of spicy steak chili.

My Steak Chili Checklist

As a steak chili enthusiast, I’m very particular about how I like this dish prepared, so I made a checklist.

Number 1: NO thin or soupy consistency. 

Number 2: The beans shouldn’t overpower the rest of the ingredients. 

Number 3: Texture is a must, so the more veggies, the better!

If we’re on the same page, you’re going to love my recipe.

The Ingredient List

Starting with the veggies, you’ll need to grab some onion, garlic, bell pepper, kidney beans, and jalapeño. Other people like to add corn, carrots, and potatoes to their list, but I can do without them.

Then, for the chili base, you’ll need some tomato sauce, beef bouillon, and canned diced tomatoes with green chilies.

Last but not least, you’ll need some protein. So, get yourself a nice cut of sirloin steak and some ground beef. 

The Spice Blend

You can’t make steak chili without spices. That’s where all the cozy, earthy flavors come from.

That said, head over to your pantry and grab some cumin, cayenne powder, paprika, smoked paprika, chili powder, bay leaf, salt, and pepper.

To Add Cheese or Not To Add Cheese, That’s the Question

If you prefer to keep it simple and classic, feel free to skip this next step. Personally, I love adding cheese and sour cream on top of my chili.

Not only do these creamy toppings give this dish a thicker consistency, but they also help tone down the heat, making it more enjoyable for everyone.

I have a pretty high spice tolerance and like my chili as spicy as possible. However, I know some people have different preferences. 

So, when I have guests over, I always keep cheese and sour cream on hand in case they want to mellow out the spice a bit.

Oh, and One More Thing…

You’re almost set to make your steak chili, but before you go, I want to share some suggestions:

• Instead of using beef broth, consider using Better Than Bouillon. It’s a paste typically sold in jars, and it gives your chili a more concentrated umami taste.
• If kidney beans aren’t your favorite, feel free to swap them out for any type of bean you like — or leave them altogether. After all, their main purpose is to add texture and subtle flavor.

Spicy Steak Chili

Yield: 4 to 6

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Warm up your home (and your stomach) with this spicy comfort food that’s made with simple — yet hearty — ingredients.

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Ingredients

• 1 pound of ground beef
• 1 pound of cubed sirloin steak
• 1 diced yellow onion (or red onion, if you prefer)
• 1 large bell pepper (any color will do)
• 3 cloves of garlic (finely chopped)
• 1 to 2 jalapeño peppers (feel free to add more if you want your batch extra spicy)
• 8 ounces of tomato sauce
• 1 can of undrained diced tomatoes (optional: with green chilies)
• 1 ½ tablespoons of Better than Bouillon (flavor: roasted beef)
• 1 can of drained kidney beans
• 2 cups of water (to thin the mixture)

For the spice blend:

• 1 tablespoon EACH of cumin, paprika, and smoked paprika
• 4 tablespoons of chili powder
• ¼ teaspoon of cayenne pepper (add more as you please)
• 1 bay leaf
• Salt and pepper (for added flavor)

Optional (toppings):

• Shredded Monterey jack
• ½ cup of sour cream (or Greek yogurt)

Instructions

1. Get a large pot and add your ground beef. Sprinkle in some salt and pepper and cook until it turns brown. 
2. On the side, grab your sirloin steak cubes and season them with salt and pepper.
3. Drain some of the grease from the ground beef before dropping your steak cubes in the pot. Then, continue cooking until your steak turns a nice shade of brown.
4. When that happens, add your diced onion and dry seasonings (minus the bay leaf). Cook for 1 to 2 minutes before adding your bell pepper, jalapeño, and garlic.
5. When the veggies soften a bit, it’s time to add your tomato sauce, canned tomatoes, water, and bay leaf.
6. Bring the mixture to a boil before adding your bouillon. Stir the pot until the paste dissolves, then reduce the heat.
7. Give your steak chili a taste test and adjust the seasonings if necessary. 
8. Once you’re happy, add the beans and leave the chili to simmer for another 30 to 45 minutes. 
9. To serve: Finally, ladle the mixture into a bowl and top it off with your shredded cheese and/or sour cream. 

Notes

Image credit to @kim.kluver.

Featured image credit to @nonconformist_bob.