The Ultimate Steak and Beef Chili: A Flavor-Packed Classic
When searching for the best steak and beef chili recipe, you're looking for that perfect balance of rich meaty flavors and complex spices. Unlike traditional chili that uses only ground beef, incorporating cubed steak adds a luxurious texture and deeper beef essence that elevates this comfort food to restaurant quality. This authentic steak and beef chili recipe has been perfected through years of testing to deliver consistent results every time you make it. The magic happens when you combine two different beef cuts—ground beef for its fat content and quick cooking properties, and cubed steak (like chuck or brisket) that slowly breaks down during simmering, releasing collagen that naturally thickens your chili while adding incredible mouthfeel.Essential Ingredients for Steak and Beef Chili
Creating an exceptional steak and beef chili recipe starts with quality ingredients. Here's what you'll need for this hearty meal that serves 6-8 people:| Ingredient | Quantity | Notes |
|---|---|---|
| Cubed steak (chuck or brisket) | 1.5 lbs | 1-inch cubes, fat trimmed |
| Ground beef | 1 lb | 80% lean for best flavor |
| Fire-roasted diced tomatoes | 28 oz | With juices |
| Tomato paste | 6 oz | For richness |
| Dark beer or beef broth | 12 oz | Guinness works well |
| Red kidney beans | 2 cans (15 oz each) | Rinsed and drained |
| Yellow onion, diced | 1 large | |
| Garlic cloves, minced | 4 | |
| Chili powder | 3 tbsp | High quality |
| Ground cumin | 2 tbsp | Freshly toasted |
| Smoked paprika | 1.5 tbsp | |
| Oregano | 1 tsp | Dried |
| Cayenne pepper | 1/4-1/2 tsp | To taste |
| Unsweetened cocoa powder | 1 tbsp | For depth |
| Olive oil | 2 tbsp | |
| Salt and black pepper | To taste |
Step-by-Step Steak and Beef Chili Recipe
Preparation (20 minutes)
1. Prep your ingredients: Cube the steak into 1-inch pieces, trim excess fat, and pat dry with paper towels. Dice the onion and mince the garlic. 2. Toast your spices: In a small skillet over medium heat, toast the chili powder, cumin, and smoked paprika for 1-2 minutes until fragrant. This crucial step for any authentic steak and beef chili recipe unlocks deeper flavors.Cooking Process (3 hours total)
1. Sear the steak: Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the steak cubes on all sides until well-browned (about 3-4 minutes per side). Remove and set aside. 2. Cook the ground beef: In the same pot, add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat if desired. 3. Sauté aromatics: Add onions to the pot and cook until translucent (5-7 minutes). Add garlic and cook for 1 minute more. 4. Build your base: Stir in the tomato paste and toasted spices, cooking for 2 minutes to create a flavor foundation. This technique makes the difference between a good steak and beef chili recipe and a great one. 5. Combine ingredients: Return the seared steak to the pot. Add fire-roasted tomatoes with their juices, beer or broth, cocoa powder, oregano, and cayenne. Stir well to combine. 6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. 7. Add beans: Stir in the rinsed kidney beans and continue simmering uncovered for 30-60 minutes more, until the chili reaches your desired thickness. 8. Final seasoning: Taste and adjust salt, pepper, and spices as needed. For an even richer flavor, let the chili rest for 15 minutes before serving.Pro Tips for the Best Steak and Beef Chili
- Browning is non-negotiable: Properly searing both meats creates the Maillard reaction that develops complex flavors essential to a standout steak and beef chili recipe.
- Low and slow wins: Don't rush the simmering process—this allows the steak to become fork-tender and the flavors to fully integrate.
- Acidity balance: If your chili tastes flat, add a splash of apple cider vinegar or lime juice at the end to brighten the flavors.
- Make ahead advantage: Like most chili recipes, this steak and beef chili recipe tastes even better the next day as flavors continue to meld.
- Thickening options: If your chili is too thin, mash some beans against the pot side or simmer uncovered longer. For a thicker base, add a tablespoon of masa harina.
Serving Suggestions for Your Steak Beef Chili
This hearty steak and beef chili recipe pairs perfectly with:- Cornbread or crusty bread for dipping
- Shredded cheddar cheese or Monterey Jack
- Avocado slices or guacamole
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Lime wedges for a bright finish
Storage and Reheating Instructions
- Refrigeration: Store in an airtight container for up to 5 days
- Freezing: Freeze for up to 3 months (the steak holds up well to freezing)
- Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth or water if needed
- Slow cooker option: After browning meats and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours for an easy steak and beef chili recipe variation
Customization Options for Your Steak Beef Chili
This versatile steak and beef chili recipe welcomes modifications:- Spice level: Adjust cayenne or add diced jalapeños for more heat
- Beer variation: Use a stout or porter for deeper, roasted notes in your steak and beef chili recipe with beer
- Coffee boost: Replace 4 oz of broth with strong brewed coffee for earthy complexity
- Vegetable additions: Bell peppers, corn, or zucchini work well
- Bean alternatives: Try pinto beans, black beans, or white beans
- Smoky enhancement: Add 1-2 chipotle peppers in adobo sauce
Frequently Asked Questions
What's the best cut of steak for beef chili?
Chuck roast or brisket are ideal for steak and beef chili recipes because they contain marbling and connective tissue that breaks down during slow cooking, creating tender, flavorful pieces. Avoid lean cuts like sirloin which can become tough. Cut your steak into 1-inch cubes for optimal texture in your hearty steak beef chili.
How can I make my steak and beef chili thicker?
To thicken your steak and beef chili recipe, simmer uncovered for an additional 20-30 minutes to reduce liquid. Alternatively, mash some of the beans against the side of the pot, or create a slurry with 1 tablespoon masa harina mixed with 2 tablespoons cold water. For an authentic thickening method used in traditional steak beef chili recipes, try adding a small cornmeal mush called 'chili gravy' at the end of cooking.
Can I make this steak and beef chili recipe in a slow cooker?
Yes, this steak and beef chili recipe adapts perfectly to a slow cooker. After browning both meats and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour of cooking. The slow cooker method actually enhances the rich flavor development in this hearty steak beef chili while requiring less hands-on time.
Why does my steak and beef chili taste bitter?
Bitterness in steak and beef chili recipes usually comes from overcooked tomato paste, burnt spices, or too much cocoa powder. To fix it, add a small amount of sugar (1/2 teaspoon at a time), a splash of vinegar for balance, or a bit more broth to dilute. When making your steak beef chili, be careful not to burn your spices when toasting them—that's the most common cause of bitterness in homemade chili recipes.
How do I store leftovers of this steak beef chili recipe?
Cool your steak and beef chili recipe completely before storing. Keep in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. The steak holds up particularly well to freezing in this hearty steak beef chili. When reheating, add a splash of broth or water as the chili may have thickened during storage.
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