Steak Chili

Steak chili is a hearty and satisfying twist on the traditional ground beef chili. This version uses chunks of tender steak, slow-cooked to perfection in a rich, flavorful sauce made with tomatoes, beans, and an array of spices. The steak adds a luxurious texture and depth of flavor, creating a robust and smoky dish that’s perfect for cool nights or game day gatherings. Serve it with cornbread or over rice for a filling, delicious meal that will impress your family and friends.

Ingredients:

• 1 ½ lbs steak (sirloin or chuck), cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Sour cream, shredded cheese, and chopped cilantro for garnish

Instructions:

1. Sear the Steak: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the steak cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the steak and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, bell peppers, and jalapeño. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Add Seasonings and Liquids: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices. Add the tomato paste and stir well. Pour in the diced tomatoes, beef broth, and beans, mixing to combine.
4. Simmer the Chili: Return the seared steak to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for 1 ½ to 2 hours, stirring occasionally, until the steak is tender.
5. Taste and Adjust: Season with additional salt and pepper to taste. If you prefer a thicker chili, uncover the pot for the last 30 minutes of cooking to allow the liquid to reduce.
6. Serve: Ladle the chili into bowls and garnish with sour cream, shredded cheese, and chopped cilantro. Enjoy with cornbread or over rice!

This steak chili is versatile, so feel free to adjust the spice level or add your favorite toppings!