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
Scale
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
