Go Back
–+ servings
Steak Chili with toppings, on a white bowl
Print

Steak Chili

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 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 732kcal
Author Kathleen

Ingredients

  • 3 pounds beef chuck roast, trimmed and cut into 1 inch cubes
  • 1/4 cup vegetable oil
  • 2 cups yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 jalapeno, seeded, ribs removed and minced
  • 2 poblano chilis, seeded, ribs removed and diced
  • 3 red bell peppers seeded, ribs removed and diced
  • 2 tablespoons chili powder
  • 1 tablespoon plus 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes, with juices
  • 4 cups beef broth
  • 2 tablespoons beef flavored Better Than Bouillon, dissolved in 1/2 cup boiling water
  • 1/4 cup masa harina, dissolved in 1/2 cup water
  • 1 teaspoon liquid smoke
  • 1 tablespoon instant decaf coffee crystals
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 (15-ounce) cans pinto beans, drained and rinsed

Toppings

  • red onion, diced
  • cheddar cheese, shredded
  • sour cream
  • avocado, cut into chunks
  • tortilla chips, crushed
US Customary - Metric

Instructions

  • 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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Serving: 1/6 of the recipe | Calories: 732kcal | Carbohydrates: 62g | Protein: 61g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 157mg | Sodium: 2662mg | Potassium: 1462mg | Fiber: 17g | Sugar: 15g | Vitamin A: 2913IU | Vitamin C: 130mg | Calcium: 116mg | Iron: 17mg