Description
This hearty Steak Chili Con Carne recipe combines tender beef steak with a rich blend of tomatoes, beans, and spices simmered to perfection. Featuring a robust smoky and slightly spicy flavor profile, it’s a comforting dish perfect for any occasion, delivering a satisfying and flavorful meal in approximately 2 hours and 15 minutes.
Ingredients
Scale
Meat and Oil
- 1 ½ lbs beef steak (sirloin or chuck), cut into bite-sized cubes
- 2 tablespoons olive oil
Vegetables
- 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 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. Add the steak cubes, season with salt and pepper, and sear until they are browned on all sides. Remove the steak from the pot and set aside.
- Sauté Aromatics: Using the same pot and remaining fat, cook the diced onion and minced garlic for 2-3 minutes until fragrant and softened.
- Cook Vegetables: Add the chopped red and green bell peppers along with the finely chopped jalapeño (if using) to the pot. Cook for about 3-4 minutes or until the vegetables have softened.
- Toast Spices: Stir in the tomato paste, ground cumin, smoked paprika, chili powder, ground oregano, and cocoa powder if using. Cook the mixture for 1 minute to toast the spices and enhance their flavors.
- Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth into the pot. Stir well to combine all ingredients.
- Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if using. Cover the pot and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is tender and flavors meld.
- Add Beans: In the last 30 minutes of simmering, stir in the drained and rinsed kidney beans and black beans. Continue cooking and adjust the seasoning with salt and pepper as needed.
- Serve & Enjoy: Serve the chili hot, optionally topped with shredded cheese, sour cream, or fresh cilantro for garnish.
Notes
- For extra depth, include the optional cocoa powder and jalapeño to balance smoky and spicy notes.
- You can substitute beef broth with vegetable broth for a milder flavor.
- Adjust cayenne pepper quantity to control heat level.
- Serve with cornbread or over steamed rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
