Description
This hearty Steak Chili Con Carne is a rich and flavorful dish perfect for cozy dinners. Made with tender beef steak cubes, a medley of bell peppers, aromatic spices, and beans, it simmers slowly to develop deep, satisfying flavors. Ideal for a comforting meal served with your favorite toppings like cheese or sour cream.
Ingredients
Scale
Meat and Oil
- 1 ½ lbs beef steak (sirloin or chuck), cut into bite-sized cubes
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, finely chopped (optional, for heat)
Tomato Base and Liquids
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Spices and Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground oregano
- 1 teaspoon cocoa powder (optional, for depth of flavor)
- Salt and pepper to taste
- ½ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Sear the Steak: Heat olive oil in a large pot over medium-high heat. Add steak cubes, season with salt and pepper, and sear until browned on all sides. Remove the seared steak cubes from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Cook for 2-3 minutes until they become fragrant and slightly translucent.
- Cook Vegetables: Add chopped red and green bell peppers, along with finely chopped jalapeño if using. Cook for about 3-4 minutes until vegetables are softened.
- Toast Spices: Stir in tomato paste, ground cumin, smoked paprika, chili powder, ground oregano, and cocoa powder if using. Cook this mixture for about 1 minute to bring out the flavors of the spices.
- Build the Base: Pour in the canned diced tomatoes, crushed tomatoes, and beef broth. Stir thoroughly to combine all ingredients into a rich base.
- Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if you want extra heat. Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Add Beans: About 30 minutes before the chili finishes cooking, stir in the drained kidney beans and black beans. Taste and adjust seasoning with salt and pepper as needed.
- Serve & Enjoy: Once cooked and flavors melded, serve the chili hot. Garnish with optional toppings like shredded cheese, sour cream, or fresh cilantro for added flavor and texture.
Notes
- For extra depth of flavor, cocoa powder is optional but recommended.
- Adjust heat by omitting or including jalapeño and cayenne pepper.
- Use sirloin for leaner steak or chuck for more marbled, tender meat.
- Simmering time can be slightly reduced if using a pressure cooker, but traditional stovetop simmering develops better flavor.
- This chili tastes even better the next day, making it perfect for meal prep.
