Description
This hearty Steak Chili Con Carne recipe features tender cubes of seared beef simmered slowly with tomatoes, beans, and a blend of aromatic spices, creating a rich and flavorful chili perfect for a cozy meal. Enhanced with optional spicy jalapeño and cocoa powder for depth, it’s a satisfying dish that yields six generous servings.
Ingredients
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)
Tomatoes and Beans
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Liquids and Seasonings
- 2 cups beef broth
- 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
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Sear the Steak: Heat olive oil in a large pot over medium-high heat. Season the steak cubes with salt and pepper, then add them to the pot. Sear the meat until it is nicely browned on all sides. Once browned, remove the steak cubes from the pot and set aside.
- Sauté Aromatics: Using the same pot, add diced onion and minced garlic. Cook for 2 to 3 minutes until the onions are translucent and the garlic is fragrant, stirring frequently to prevent burning.
- Cook Vegetables: Add the chopped red and green bell peppers along with the finely chopped jalapeño if using. Continue to cook for 3 to 4 minutes until the vegetables are softened and beginning to release their flavors.
- Toast Spices: Stir in the tomato paste, ground cumin, smoked paprika, chili powder, ground oregano, and cocoa powder if using. Cook the mixture for about 1 minute to allow the spices to toast and become aromatic, enhancing the chili’s overall flavor.
- Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir thoroughly to combine all the ingredients into a flavorful base for the chili.
- Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if desired for extra heat. Cover the pot and reduce the heat to low. Let the chili simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking and allowing the flavors to meld.
- Add Beans: About 30 minutes before the cooking time ends, stir in the drained and rinsed kidney beans and black beans. Continue to simmer until the beans are heated through and the chili thickens. Adjust seasoning with salt and pepper to taste.
- Serve & Enjoy: Serve the chili hot, optionally topped with shredded cheese, sour cream, or fresh cilantro for added flavor and texture. This hearty dish is perfect for sharing and warming up on cooler days.
Notes
- For a spicier chili, increase the amount of jalapeño and cayenne pepper according to your heat preference.
- The cocoa powder adds a subtle depth to the chili but can be omitted if unavailable.
- Using sirloin will yield a leaner chili, whereas chuck will provide richer, more tender meat.
- Leftover chili stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Serve with cornbread, rice, or tortilla chips for a complete meal.
