Get ready to fall in love with the bold, comforting flavors of Steak Chili Con Carne! This dish is the ultimate crowd-pleaser, marrying tender cubes of beef chuck steak with a medley of beans, colorful peppers, and warming spices that will make your kitchen smell absolutely irresistible. Whether you’re craving a hearty weeknight dinner or planning a game-day feast, Steak Chili Con Carne delivers the perfect blend of richness, texture, and just the right kick of heat. It’s the kind of meal that makes everyone want seconds and tastes even better the next day.
Ingredients You’ll Need
The beauty of Steak Chili Con Carne lies in its straightforward ingredients—each one playing a starring role in the final bowl. From the juicy steak to the smoky spices and vibrant veggies, everything works in harmony to create a chili that’s both robust and deeply satisfying.
- Beef chuck steak (1 1/2 pounds): Choose a well-marbled chuck steak for melt-in-your-mouth tenderness and rich flavor after simmering.
- Olive oil (2 tablespoons): Adds a silky base for browning the steak and sautéing the veggies, enhancing their natural flavors.
- Large onion (1, chopped): Essential for a sweet, aromatic foundation that permeates every bite.
- Garlic (3 cloves, minced): Brings a delicious punch of savory depth to the chili.
- Red bell pepper (1, diced): Lends sweetness and a pop of vibrant color.
- Green bell pepper (1, diced): Offers slightly grassy notes and balances the sweetness of the red pepper.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor, giving the chili body and richness.
- Diced tomatoes (1 can, 14 oz): Adds tang and juiciness to the sauce, making it hearty and satisfying.
- Kidney beans (1 can, 15 oz, drained and rinsed): Classic chili beans that bring earthy flavor and creamy texture.
- Black beans (1 can, 15 oz, drained and rinsed): Their deep color and subtle flavor round out the bean trio beautifully.
- Beef broth (1 1/2 cups): Lends a savory backbone and keeps everything luscious as it simmers.
- Chili powder (2 tablespoons): The heart of the heat and flavor, adding complexity and warmth.
- Ground cumin (1 teaspoon): Infuses a toasty, earthy note that’s essential in chili con carne.
- Smoked paprika (1 teaspoon): Delivers gentle smokiness and a hint of color.
- Dried oregano (1/2 teaspoon): Offers herbal brightness to lift the rich flavors.
- Cayenne pepper (1/4 teaspoon, optional): For those who crave an extra kick of heat—totally customizable!
- Salt and black pepper (to taste): Essential for balancing and bringing out all the flavors.
How to Make Steak Chili Con Carne
Step 1: Sear the Steak
Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add half of the steak cubes, spreading them out so they sear instead of steam. Let them brown on all sides—this creates those irresistible caramelized edges and locks in flavor. Transfer the browned steak to a plate, then repeat with the remaining steak. Browning in batches is key to deep, savory flavor in your Steak Chili Con Carne.
Step 2: Sauté the Aromatics
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Toss in the chopped onion and minced garlic, sautéing for 2 to 3 minutes until the onion softens and the garlic smells fragrant. This step builds a savory, aromatic base that will infuse every spoonful with mouthwatering goodness.
Step 3: Add the Peppers
Stir in the diced red and green bell peppers, and let them cook for another 3 to 4 minutes. You want them just starting to soften, so they’ll hold a bit of their shape in the finished chili and add bursts of color and sweetness.
Step 4: Stir in Tomato Paste
Spoon in the tomato paste and cook for about 1 minute, stirring constantly. This quick step caramelizes the tomato paste, deepening its flavor and giving your Steak Chili Con Carne a richer, fuller taste.
Step 5: Combine Everything
Return the browned steak (and any juices) to the pot. Add the diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, and a generous pinch of salt and pepper. Stir everything together until well mixed. The colors and aromas at this point are already so tempting!
Step 6: Simmer Low and Slow
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 1/2 to 2 hours, stirring occasionally. The steak will become luxuriously tender, and all those flavors will meld into a beautifully robust Steak Chili Con Carne. If you have the time, let it simmer longer for even deeper flavor.
Step 7: Serve Hot and Enjoy
Once the steak is melt-in-your-mouth tender and the chili is thick and hearty, taste and adjust the seasoning as needed. Ladle into bowls and top with your favorite chili fixings. Each bite is packed with bold, comforting flavor that’ll have everyone coming back for more!
How to Serve Steak Chili Con Carne
Garnishes
When it comes to toppings, Steak Chili Con Carne is a blank canvas! Pile on a dollop of cool sour cream, sprinkle with shredded sharp cheddar, and add a handful of chopped green onions or fresh cilantro for a burst of freshness. Sliced jalapeños or crushed tortilla chips add a little crunch and heat, making every bowl customizable to your guests’ tastes.
Side Dishes
This chili is hearty enough to stand alone, but it truly shines with a few classic sides. Warm, buttered cornbread is practically a requirement, soaking up all that delicious sauce. You can also serve it alongside fluffy white rice, a simple green salad, or even crispy baked potatoes for a fun twist. Whatever you choose, Steak Chili Con Carne is sure to be the star of the table.
Creative Ways to Present
For a playful presentation, try serving Steak Chili Con Carne in bread bowls or over a bed of tortilla chips for homemade chili nachos. It also makes a fantastic filling for burritos or stuffed peppers. If you’re hosting a party, set up a chili bar with an array of toppings and let guests build their dream bowl—everyone loves a little customization!
Make Ahead and Storage
Storing Leftovers
Leftover Steak Chili Con Carne is one of life’s great pleasures! Once cooled, transfer it to an airtight container and store in the refrigerator for up to 4 days. The flavors actually get better with time, making tomorrow’s lunch or dinner even more delicious.
Freezing
This chili freezes beautifully for up to 3 months, so don’t hesitate to make a double batch. Let it cool completely, then portion into freezer-safe containers or heavy-duty zip-top bags. Simply thaw overnight in the fridge when you’re ready for round two.
Reheating
To reheat, warm the chili gently on the stove over medium heat, stirring occasionally until it’s piping hot. If it’s a little thick, add a splash of beef broth or water to loosen it up. You can also reheat individual portions in the microwave for a quick and satisfying meal.
FAQs
Can I use a different cut of beef for Steak Chili Con Carne?
Absolutely! While beef chuck steak is ideal for its marbling and tenderness after long cooking, you can substitute with brisket or even stewing beef if that’s what you have on hand. Just make sure to cut the meat into small, even cubes for best results.
Is it possible to make Steak Chili Con Carne in a slow cooker?
Yes, this recipe adapts perfectly to a slow cooker. After searing the steak and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 6 to 8 hours. The steak will be incredibly tender, and the flavors will be even more developed.
Can I make Steak Chili Con Carne ahead of time?
Definitely! In fact, many say it tastes even better the next day. Make it a day ahead and let it chill in the refrigerator overnight. The extra time allows all those spices and flavors to meld beautifully, making leftovers especially delicious.
How can I adjust the spice level?
It’s easy to tailor the heat to your liking. For a milder chili, skip the cayenne pepper and use a mild chili powder. If you like it fiery, add extra cayenne or top each bowl with fresh sliced jalapeños. You’re always in control of the spice!
What’s the best way to thicken Steak Chili Con Carne if it’s too thin?
If your chili is a bit on the soupy side, simply let it simmer uncovered for the last 20 to 30 minutes. The liquid will reduce, and the sauce will naturally thicken. You can also mash a few of the beans against the side of the pot to add extra body.
Final Thoughts
There’s nothing quite as satisfying as a steaming bowl of Steak Chili Con Carne, bursting with bold flavors and hearty ingredients. Whether you’re sharing it with friends or savoring a bowl solo, this recipe is sure to become a favorite in your kitchen. Give it a try—you might just discover your new go-to comfort food!
Print
Steak Chili Con Carne Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Steak Chili Con Carne features tender cubes of beef chuck steak simmered with a rich blend of tomatoes, beans, and bold spices, creating a comforting Tex-Mex classic perfect for chilly days or family dinners.
Ingredients
Beef
- 1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Beans and Tomatoes
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 tablespoons tomato paste
Liquids and Fats
- 1 1/2 cups beef broth
- 2 tablespoons olive oil
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Sear the Steak: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add half of the steak cubes and sear until browned on all sides. Remove and repeat with the remaining steak. Set all the browned steak aside.
- Sauté Vegetables: Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion and minced garlic for 2–3 minutes until softened and fragrant.
- Add Bell Peppers and Tomato Paste: Add the diced red and green bell peppers to the pot and cook for another 3–4 minutes until slightly softened. Stir in the tomato paste and cook for 1 minute to deepen the flavors.
- Combine Ingredients: Return the browned steak to the pot and add the diced tomatoes, kidney beans, black beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir everything thoroughly to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the steak is tender and the flavors are well developed.
- Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, or chopped green onions.
Notes
- For deeper flavor, prepare the chili a day ahead and refrigerate; it tastes even better the next day.
- You can also make this chili in a slow cooker: cook on low for 6–8 hours.
- Adjust cayenne pepper for your preferred heat level or omit if you prefer mild chili.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 90mg
