This hearty steak chili is loaded with meaty bites of beef swimming in a boldly seasoned sauce, and simmered to luxurious perfection!

Whether you are looking for a new comforting family dinner idea for the winter months, or simply a chunky chili to round out your game day spread, this steak chili recipe is a real crowd-pleaser! The secret ingredient is using thick chunks of tender steak to create a rich and satisfying texture that will have your taste buds screaming for more!

What is it?

So what is the difference between a classic chili and a steak chili? Traditional chili is made with coarsely ground beef, whereas steak chili uses meaty hunks of bite-sized tender steak. I use the word "tender" fairly loosely because you can use a tougher cut of steak for this chili and let it simmer to tender perfection during the long cooking time.

This steak chili recipe is loaded with peppers, onions, tomatoes, and beans in an aggressively seasoned sauce using my homemade chili seasoning recipe, then slowly simmered until thick and saucy.

Ingredients and Substitutions

• Beef steak - I think round steak is the best steak to use for chili. It is lean like a sirloin steak, but costs a few dollars per pound less! Round steak is tougher than sirloin. However, that is a needless concern because the chili simmers long enough to transform any stew meat into the most tender bite of steak you have ever put in your mouth! As an honorable mention, a chuck steak (or chuck roast) is great too for making chili with steak (particularly shredded beef chili), but it can have some uneven fattiness.
• Cooking oil - Olive oil and canola oil are my preferred cooking oils.
• Yellow onions - A sweet onion is a great substitute. You can use a red onion if you desire a stronger onion flavor.
• Jalapeno peppers - You can use serrano peppers for more heat, or poblano peppers for less heat.
• Green bell pepper - Red or yellow bell peppers can be substituted for added sweetness.
• Garlic cloves 
• Low-sodium beef broth - You can use regular beef stock or broth, but I prefer low sodium because it gives you more control over the salt content.
• Dark beer - I recommend a stout or another malty beer. If you wish to avoid using alcohol, use beef stock instead.
• Canned diced tomatoes
• Canned chili beans - You can make chili with or without chili beans. The thick liquid in the can of beans fortifies the chili sauce, transforming it from a seasoned broth to a silky gravy. So personally, I am a huge fan of chili with beans.
• Tomato Sauce - Ketchup can be substituted.
• Tomato Paste
• Worcestershire sauce - Soy sauce can be substituted.
• All-purpose flour - Masa harina is a great thickener for chili and makes an ideal substitute. You can find it in the Mexican aisle of your grocery store.
• Maple syrup - Brown sugar is also a great option that can be substituted.
• Homemade Chili seasoning - kosher salt, ground cumin, dried oregano, ancho powder (can substitute chili powder), onion powder, smoked paprika, cayenne pepper, garlic powder, black pepper.

How to make it

In my opinion, the best steak chili is made in a Dutch oven. Any large soup pot will work, but Dutch ovens are best for long and slow simmers because it has a wider opening which allows for better evaporation and thickening.

Set your pot over medium-high heat and add a swirl of cooking oil. Once the oil is shimmering add the chunks of steak and give them a good sear on all sides. Then remove the steak with a slotted spoon.

Reduce the heat to medium and place your peppers and onions in the pot, adding additional cooking oil if needed. Saute the peppers and onions until they are tender, then add garlic and cook a few more minutes, until fragrant.

Next, add in all of your chili seasonings and spices, along with the flour and maple syrup. Stir everything well to fully combine. Once combined, pour in the beef broth and use the liquid to deglaze the bottom of the pot by scraping any burnt on bits with a wooden spoon. Then add all remaining ingredients and bring the chili to a gentle simmer.

Once simmering, reduce the heat to low and let simmer uncovered for 2 ½ hours, or until thickened to your liking. The longer you simmer the thicker it will get. So if you feel it is soupy, just simmer it longer!

Serve each bowl of chili with your favorite chili toppings such as sour cream, shredded Cheddar cheese, and choped green onions.

Storing and Reheating Leftover Chili

This delicious chili recipe with steak is perfect for making in advance because the flavor is even better the next day as all of the ingredients meld together. Leftover steak chili should be placed in an airtight container and stored in your refrigerator. Any leftovers should be enjoyed within a week.

There are multiple ways to reheat this chili. Microwaving individual servings for approximately two minutes is probably the easiest. However, if you are serving it at a party I like to place it in a slow cooker a couple of hours in advance to reheat and keep warm. Alternatively, you can reheat the entire pot on the stovetop.

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This recipe was originally published on FoxValleyFoodie.com on September 11, 2019.

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