Introduction

This Spicy Steak Chili is a hearty and flavorful dish perfect for cozy nights. Tender cubes of beef simmer with bold spices, beans, and chiles to create a rich and satisfying meal that’s easy to make and sure to please.

A large dark blue pan filled with a thick stew made of multiple layers: chunks of brown meat, dark red kidney beans, diced tomatoes, and small bits of corn and black beans, all mixed in a rich brown sauce with a slightly glossy texture. The stew is sprinkled evenly with finely chopped green herbs on the top. The pan handle peeks out, and the pan is placed on a dark wooden surface with a small portion of green lettuce in a wooden bowl at the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds bottom round roast, cut into ½-inch cubes
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup extra virgin olive oil
3 large yellow onions, diced
2 medium jalapeno peppers, seeded and finely diced
1 tablespoon garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (4.5 ounces) chopped green chiles
2 cups beef broth, or as needed

Instructions

Step 1: Season the beef cubes evenly with kosher salt and black pepper.
Step 2: Heat the olive oil in a large skillet over high heat. Add the beef in batches if needed, cooking for 2-3 minutes on each side until browned. Remove and set aside.
Step 3: Reduce the heat to medium-high. In the same skillet, add diced onions and jalapenos. Cook, stirring occasionally, for about 5 minutes until they start to soften.
Step 4: Add the minced garlic and cook for an additional minute until fragrant.
Step 5: Stir in chili powder and ground cumin, mixing well to coat the onions and peppers.
Step 6: Add the browned beef back into the skillet along with diced tomatoes (with juices), black beans, kidney beans, chopped green chiles, and beef broth.
Step 7: Reduce heat to low and simmer uncovered for 30 minutes to an hour, stirring occasionally, until the meat is tender and flavors have melded.

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika along with the chili powder.
Adjust the spiciness by leaving some jalapeno seeds or adding a dash of cayenne pepper.
Use a slow cooker by browning the beef first, then combining all ingredients and cooking on low for 6-8 hours.
Serve with sour cream, shredded cheese, and chopped fresh cilantro for added richness and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if it has thickened too much. This chili also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili that has three main layers: the bottom layer is a rich brown stew with visible chunks of beef, red kidney beans, small pieces of green herbs, and diced tomatoes, giving a hearty, chunky look; the middle layer is a dollop of smooth, white sour cream spread over the chili, mostly covering the center; the top layer has small bright green chopped scallions, thin strands of yellow shredded cheddar cheese, and small pieces of red tomato scattered on the sour cream. The bowl sits on a light brown cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this chili?

Yes, you can substitute bottom round roast with chuck roast or stew meat. These cuts also become tender when cooked slowly.

How can I make this chili vegetarian?

For a vegetarian version, omit the beef and substitute with extra beans or hearty vegetables like mushrooms and bell peppers. Add vegetable broth instead of beef broth.