Description
This hearty Steak Chili Con Carne features tender cubes of seared beef simmered in a robust tomato and spice base with bell peppers, beans, and a hint of smoky paprika. Perfect for a comforting meal, this chili offers a rich and flavorful twist on a classic favorite with optional heat and depth from jalapeño, cayenne, and cocoa powder.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs beef steak (sirloin or chuck), cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, finely chopped (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground oregano
- 1 teaspoon cocoa powder (optional, for depth of flavor)
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Sear the Steak: Heat olive oil in a large pot over medium-high heat. Add steak cubes, season with salt and pepper, and sear until browned on all sides. Remove the steak from the pot and set it aside to retain its juices.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook for 2 to 3 minutes until they become fragrant and translucent, helping build the chili’s flavor base.
- Cook Vegetables: Add the chopped red and green bell peppers along with the jalapeño if using. Sauté for 3 to 4 minutes until the peppers soften, releasing their natural sweetness.
- Toast Spices: Stir in the tomato paste, ground cumin, smoked paprika, chili powder, oregano, and cocoa powder. Cook this mixture for 1 minute to toast the spices and enhance their flavors.
- Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir well to combine all ingredients into a rich chili base.
- Simmer: Return the seared steak cubes to the pot. Add Worcestershire sauce and cayenne pepper if desired for heat. Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally. This slow cooking tenderizes the steak and allows flavors to meld.
- Add Beans: In the last 30 minutes of cooking, stir in the rinsed kidney and black beans. Continue simmering uncovered to heat through and thicken the chili slightly. Adjust salt and pepper to taste before serving.
- Serve & Enjoy: Ladle the hot chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, or fresh cilantro for added flavor and texture.
Notes
- For milder chili, omit jalapeño and cayenne pepper.
- Cocoa powder adds depth; omit if undesired but adds a nice richness.
- Use chuck steak for more tenderness, sirloin for leaner meat.
- Leftovers store well in the refrigerator up to 4 days or freeze for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
