Description

This hearty Steak Chili Con Carne combines tender cubes of seared beef steak with a rich tomato and spice base, enhanced by smoky paprika, cumin, and optional cocoa powder for depth. Packed with kidney and black beans, bell peppers, and aromatic garlic and onions, this comforting chili is perfect for a cozy meal that serves six generous portions and simmers slowly to develop intense flavors.

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)

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Instructions

Sear the Steak: Heat olive oil in a large pot over medium-high heat. Season the beef steak cubes with salt and pepper, then add to the pot and sear until browned on all sides. Remove the steak from the pot and set aside.
Sauté Aromatics: In the same pot, add diced onion and minced garlic. Cook for 2-3 minutes until fragrant and translucent, stirring occasionally to prevent burning.
Cook Vegetables: Add the chopped red and green bell peppers, and finely chopped jalapeño if using. Continue cooking for 3-4 minutes until the vegetables soften.
Toast Spices: Stir in tomato paste along with ground cumin, smoked paprika, chili powder, oregano, and cocoa powder if using. Cook the mixture for about 1 minute to release and enhance the spices’ flavors.
Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir well to combine all ingredients thoroughly.
Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if desired for extra heat. Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally to prevent sticking and promote even cooking.
Add Beans: About 30 minutes before the end of cooking, stir in the drained and rinsed kidney and black beans. Adjust seasoning with salt and pepper to taste.
Serve & Enjoy: Once cooked through and well combined, serve the chili hot. Garnish with toppings such as shredded cheese, sour cream, or fresh cilantro as desired.

Notes

If you prefer less heat, omit the jalapeño and cayenne pepper or reduce their amounts.
Using sirloin steak gives a leaner chili, while chuck offers richer flavor and tenderness due to marbling.
Simmering low and slow is key to tenderizing the steak and melding flavors deeply together.
Cocoa powder is optional but adds a subtle richness and depth reminiscent of traditional chili recipes.
Leftovers keep well refrigerated for 3-4 days and also freeze well for up to 3 months.
For a thicker chili, uncover the pot and simmer for an additional 15-20 minutes near the end to reduce the liquid.