Description
A hearty Steak Chili Con Carne recipe featuring tender beef steak cubes simmered with a blend of aromatic vegetables, beans, and rich spices to create a warming and flavorful dish perfect for any occasion.
Ingredients
Scale
Meat
- 1 ½ lbs beef steak (sirloin or chuck), cut into bite-sized cubes
Vegetables & 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 & 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 & Seasonings
- 2 tablespoons olive oil
- 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. Add the steak cubes, season them with salt and pepper, and sear until browned on all sides. Remove the seared steak and set it aside to keep warm.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Cook for 2-3 minutes until they become fragrant and translucent, stirring occasionally to prevent burning.
- Cook Vegetables: Add the chopped red and green bell peppers along with the finely chopped jalapeño if using. Cook the mixture for about 3-4 minutes until the peppers soften and release their flavors.
- Toast Spices: Stir in the tomato paste, ground cumin, smoked paprika, chili powder, ground oregano, and cocoa powder if using. Cook for 1 minute, stirring constantly, to toast the spices and deepen their aroma.
- Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir everything together to combine all ingredients evenly in the pot.
- Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if using for added heat. Cover the pot and let the chili simmer on low heat for 1.5 to 2 hours, stirring occasionally to prevent sticking and to meld flavors.
- Add Beans: During the last 30 minutes of cooking, stir in the drained and rinsed kidney beans and black beans. Continue to cook and adjust the seasoning with salt and pepper as needed.
- Serve & Enjoy: Serve the chili hot with optional toppings such as shredded cheese, sour cream, or fresh cilantro to enhance the flavors and add creaminess.
Notes
- For spicier chili, increase the amount of jalapeño and cayenne pepper or add a dash of hot sauce.
- If you prefer a thicker chili, simmer uncovered for the last 30 minutes to reduce the liquid.
- Substitute beef broth with vegetable broth for a lighter flavor.
- Leftovers taste even better the next day as the flavors continue to develop.
- This chili freezes well; store in airtight containers for up to 3 months.
- Serve with rice, cornbread, or crusty bread for a complete meal.
