Steak chili is one of those hearty stick-to-your-ribs recipes full of fork-tender meat, veggies, and beans with a secret ingredient to amp up the flavor!
Course Chili, Main Course, Soup
Cuisine American
Keyword beef chili recipes, chili with beans recipes
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 6servings
Calories 732kcal
Author Kathleen
Ingredients
3poundsbeef chuck roast, trimmed and cut into 1 inch cubes
Pat beef cubes (3 pounds) dry with paper towels. Heat the oil (1/4 cup) in a large, pot over medium-high heat. Brown the beef in batches, not crowding the pan. Remove to a bowl and set aside. Repeat with remaining beef.
Add the onions (2 cups), garlic (1 tablespoon), jalapeno (1), poblanos (2), and red bell peppers (3) and saute over medium-high heat, stirring frequently, until vegetables are soft. about 8-10 minutes
Sprinkle chili powder (2 tablespoons), cumin (1 tablespoon plus 2 teaspoons), and coriander (1 tablespoon) over vegetables and continue to cook, stirring constantly, until spices are fragrant about 1 minute.
Return browned beef to pot and add Italian seasoning (1 tablespoon), bay leaf (1), salt (2 teaspoons), 1 teaspoon black pepper, crushed tomatoes (1 can), beef broth (4 cups), dissolved Better Than Bouillon (2 tablespoons), dissolved masa (1/4 cup masa harina + 1/2 cup water), liquid smoke (1 teaspoon), coffee crystals (1 tablespoon), then stir to combine. Bring to a boil, then immediately reduce heat and simmer, partially covered for 2 1/2 - 3 hours or until meat is fork-tender.
Stir in kidney beans (1 can) and pinto beans (2 cans) and continue to simmer for 10-15 minutes more.
Notes
Pot: You’ll want to use a heavier gauge pot if you have one. It helps distribute heat more evenly to prevent scorching. This is very important especially when you have an extended simmer time.
Aromatics: When you sauté your onions and peppers, you’ll want to do it in the same pan and reserved oil where you browned your beef cubes. And yes, you do need to sauté your veggies! I know it’s all going into the same pot but it’s essential to building the layers of flavor you’re after. Not only does it coax out their sweeter side, but it also helps build your fond.
Deglazing: Once it’s time to add the liquids to the pot, be sure to scrape the bottom with a wooden spoon to incorporate all that intense flavor into your steak chili recipe.