This Steak Chili is the perfect way to elevate your chili game! By using tender chunks of steak, instead of ground beef, you have a rich, hearty chili that is perfect paired for game days, cold nights, or anytime you’re craving a warm, comforting meal. Perfect paired with your favorite toppings, and a piece of cornbread!
There’s nothing like coming home on a busy, cold day, and having a big bowl of hearty chili for dinner! This steak chili can be made in the slow cooker, or on the stove top – so it’s perfect for whenever you want dinner!
It’s packed with 2 pounds of sirloin steak, that is seasoned and cut into bite sized pieces, and cooked to tender perfection. There are also 2 cans of Kidney Beans, diced tomatoes, and lots of seasoning to pack this chili with flavor, and lots of protein! You should also try this Black Eyed Pea Chili, its another favorite!
Why make this recipe?
- Taken to the next level – Using steak adds an extra rich, meaty flavor and texture that you don’t get with ground beef.
- Perfect for Cold Days – Hearty, comforting, and filling, this chili is the ultimate comfort food for a chilly day!
- Hands off Meal – After searing your beef pieces, this is a dump and go, ands off meal that can be made in the slow cooker or on the stove top!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Steak Chili Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Sirloin steak – Adds a hearty texture and rich flavor. We can use a cheaper steak like sirloin because it cooks long enough to turn tender.
- Olive oil – For searing the steak and sautéing vegetables.
- Onion – Sauteed to make it extra tender, adds a nice sweetness to the chili
- Garlic – You can buy minced garlic, or cut up your own
- Jalapeno – Adds a little heat to the chili, adjust with more or less for your spiciness preference
- Kidney beans – Adds heartiness, fiber, and makes the classic chili. You can also use black beans, or other beans.
- Canned tomatoes – Forms the base of the chili sauce
- Beef broth – Adds an extra meaty flavor
- Chili powder – The key to that classic chili flavor
- Cumin – Adds a nice warmth to the chili
- Oregano – Adds a nice herby flavor
- Cayenne pepper – Adds a little extra spiciness, you can cut it out if you don’t like spicy foods.
How to Steak Chili Recipe
Step 1: Sear the Steak. Heat olive oil in a large pot over medium heat. Season the pieces with salt and pepper. Then sear until the pieces are browned on all sides. You will need to sear in batches, so you don’t crowd the meat and cause it to steam. Remove from the pan.
Step 2: Saute the Onion. Add in the onion and cook for a few minutes until softened. Add in the minced garlic and cook too.
Step 3: Add in the Remaining Ingredients. Add in the jalapeno, kidney beans, diced tomatoes, beef broth, seasoning, and steak pieces. Cook on the stove top for 1 hour, until meat is tender and flavors have meddled. If you want to cook it in the slow cooker, transfer everything to the slow cooker and cook on low for about 6 hours on low.
Step 4: Serve with Favorite Toppings. Scoop bowls of the chili and serve with sour cream, cheddar cheese, jalapenos, or whatever other toppings you like. I love mine with chips too.
Tips and Tricks:
- Slow Cooker: If you want to cook your chili in the slow cooker, after searing the meat, and sauteeing the onion transfer everything instead to a slow cooker. Cook on low for about 6 hours, or until the meat is tender.
- Sear the Beef: While this is an optional step, searing the steak in a hot pan before adding it to the crockpot really enhances the flavor and texture of the meat.
- Different Beans: While kidney beans are great, feel free to add black beans, pinto or cannellini beans for more variety.
- Control the heat: Adjust the spice level by adding more or less cayenne pepper, chili powder and jalapeños.
Storage Instructions
Store the leftover chili in an airtight container in the fridge for up to 4 days. The flavors will get even stronger, and deepen in the fridge to make it taste even better. Reheat it in a small pot on the stove over medium heat, or in the microwave until warmed.
You can also freeze the chili by letting it cool completely, then transfer it to a freezer safe bag, or container. Freeze it for up to 3 months. When ready to enjoy, thaw it in the fridge overnight then reheat.
This steak chili is such a comfort dish, packed with tender steak, and hearty beans, and rich spices. It’s perfect for a crowd, or for your family on a cold day!
More Stew and Chili Recipes
If you make this Steak Chili please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Steak Chili
Ingredients
- 2 pounds sirloin steak
- 2 TBS olive oil
- 1 cup chopped onion (about 1 half of a large onion)
- 1 TBS minced garlic
- 1 jalapeno (seeds removed and minced)
- 2 15 oz cans kidney beans (drained)
- 2 14.5 oz cans diced tomatoes
- 2 cups beef broth
- 2 TBS chili powder
- 1 TBS cumin
- 1/2 TBS oregano
- 1 dash cayenne pepper
Toppings:
- Shredded Cheese
- Sour Cream
- Tortilla Chips
- Cilantro
Instructions
- Cut steak into 1/2 inch pieces. 2 pounds sirloin steak
- In a large pot over medium high heat, heat 1 TBS of olive oil, add half of your steak pieces and cook for about 4 minutes, stirring occasionally to brown all sides. Remove from pan and add additional tablespoon of oil and remaining beef. Remove from pan and set aside. 2 TBS olive oil
- Add chopped onion and minced garlic to the pan and cook for about 5 minutes until the onions are translucent. 1 cup chopped onion, 1 TBS minced garlic
- Add in the jalapeno, kidney beans, diced tomatoes, beef broth and seasonings. ** 2 15 oz cans kidney beans, 2 14.5 oz cans diced tomatoes, 2 cups beef broth, 2 TBS chili powder, 1 TBS cumin, 1/2 TBS oregano, 1 dash cayenne pepper
- Cook covered for about 1 hour, stirring every 20 minutes or so until flavors are well blended.
- If you want to cook the chili in the slow cooker, transfer it to a crockpot instead and cook for about 6 hours on low.
- Serve chili in individual bowls, topping each with sour cream, cheese, and any other favorite toppings. Shredded Cheese, Sour Cream, Tortilla Chips, Cilantro
Notes
Nutrition
This Steak Chili was first posted on September 30, 2017. The photos and blog text were updated for clarity on October 25, 2024.
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