Description
This hearty Steak Chili Con Carne combines tender seared beef steak cubes with a rich medley of tomatoes, beans, and bold spices simmered to perfection. With layers of smoky, spicy flavors complemented by aromatic vegetables, this chili is a comforting meal perfect for family dinners or gatherings.
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
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Liquids and Sauces
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Spices
- 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. Season steak cubes with salt and pepper, then sear them in the hot oil until browned on all sides. Remove the steak cubes from the pot and set aside to retain their juices.
- Sauté Aromatics: Using the same pot, add diced onion and minced garlic. Cook for 2 to 3 minutes until they become fragrant and translucent, releasing their flavors into the oil.
- Cook Vegetables: Add the chopped red and green bell peppers along with finely chopped jalapeño if using. Sauté the mixture for about 3 to 4 minutes until the vegetables soften and begin to release their juices.
- Toast Spices: Stir in the tomato paste along with ground cumin, smoked paprika, chili powder, oregano, and cocoa powder if using. Cook this spice blend with the vegetables for about 1 minute to allow the flavors to bloom and deepen.
- Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir well to combine all ingredients into a flavorful chili base.
- Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if desired for more heat. Cover the pot and let the chili simmer on low heat for 1.5 to 2 hours. Stir the chili occasionally to prevent sticking and help flavors meld.
- Add Beans: About 30 minutes before the chili is done, stir in the drained and rinsed kidney beans and black beans. This ensures the beans heat through without becoming mushy. Adjust salt and pepper to taste.
- Serve & Enjoy: Ladle the hot chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro for added creaminess and freshness.
Notes
- For a spicier chili, increase the amount of jalapeño and cayenne pepper.
- Cocoa powder is optional but adds a rich depth to the chili’s flavor.
- Use sirloin or chuck steak as they hold up well during long simmering without becoming tough.
- Be sure to rinse and drain the beans to reduce excess sodium.
- This chili can be made a day ahead; flavors will deepen when reheated.
- Serve with cornbread or over rice for a complete meal.
