Description
Hearty and flavorful Steak Chili Con Carne made with tender beef steak cubes simmered in a rich tomato and spice base, combined with kidney and black beans for a satisfying and warming meal. Perfect for cozy dinners and gatherings.
Ingredients
Scale
Meat
- 1 ½ lbs beef steak (sirloin or chuck), cut into bite-sized cubes
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, finely chopped (optional, for heat)
Canned Goods
- 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
Liquids & Sauces
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Spices & Seasonings
- 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
- ½ teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Sear the Steak: Heat olive oil in a large pot over medium-high heat. Add the steak cubes, season with salt and pepper, and sear until browned on all sides. Remove the steak from the pot and set 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, building the flavor base for the chili.
- Cook Vegetables: Add the chopped red and green bell peppers along with the finely chopped jalapeño if using. Cook for about 3 to 4 minutes until the vegetables soften but still retain some texture.
- Toast Spices: Stir in the tomato paste, ground cumin, smoked paprika, chili powder, oregano, and optional cocoa powder. Cook this spice blend with the vegetables for 1 minute to enhance and bloom the flavors.
- Build the Base: Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir everything well to combine the rich and flavorful liquids.
- Simmer: Return the seared steak pieces to the pot. Add Worcestershire sauce and cayenne pepper if desired for extra heat. Cover the pot and let the chili simmer on low heat for 1.5 to 2 hours. Stir occasionally to prevent sticking and allow flavors to meld perfectly.
- Add Beans: During the last 30 minutes of cooking, stir in the drained and rinsed kidney and black beans. This allows the beans to warm through and absorb the chili flavors without becoming too mushy. Taste and adjust seasoning if necessary.
- Serve & Enjoy: Serve the hot steak chili con carne garnished with your choice of toppings such as shredded cheese, sour cream, or fresh cilantro. Enjoy this comforting and hearty dish with crusty bread or over rice.
Notes
- For a spicier chili, include the jalapeño and cayenne pepper or add more chili powder.
- Use sirloin for a leaner cut or chuck for more marbling and flavor.
- Simmering time can be adjusted depending on steak tenderness; slower and longer simmering will result in more tender meat.
- Cocoa powder is optional but adds a subtle depth and richness to the chili.
- Leftover chili tastes even better the next day as flavors continue to meld.
- Can be served with cornbread, tortillas, or over rice for a complete meal.
