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Spicy Steak Chili

Bold and Hearty Spicy Steak Chili for Cozy Nights

This Spicy Steak Chili is the perfect comfort food, filled with robust flavors and tender beef, ideal for cozy evenings or game day festivities.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Bottom Round Roast Substitute with ground beef if preferred.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1 teaspoon Black Pepper Freshly ground yields the best flavor.
  • 2 tablespoons Extra Virgin Olive Oil Can be substituted with canola oil.
For the Vegetables
  • 2 medium Yellow Onions White onions can be used as a substitute.
  • 2 medium Jalapeno Peppers Select older peppers for more spice.
  • 4 cloves Garlic (minced) Fresh garlic is preferable.
For the Seasoning
  • 3 tablespoons Chili Powder Adjust quantity based on spice preference.
  • 1 teaspoon Ground Cumin Can be omitted for a milder profile.
For the Base
  • 1 28 oz can Diced Tomatoes (in juice) Crushed tomatoes can also be used.
  • 1 15 oz can Black Beans (drained & rinsed) Any preferred bean variety can be substituted.
  • 1 15 oz can Kidney Beans (drained & rinsed) Replace with any other bean type as desired.
  • 1 4.5 oz can Chopped Green Chiles Fresh green chiles can be used for a fresher taste.
  • 2 cups Beef Broth Vegetable broth is an option for a lighter version.

Equipment

  • large skillet
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Generously season the bottom round roast beef cubes with kosher salt and freshly ground black pepper, coating all sides evenly. Let it sit for 10 minutes.
  2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over high heat until shimmering. Add beef in batches without overcrowding. Sear each side for 2-3 minutes until browned.
  3. Lower the heat to medium-high, add diced yellow onions and chopped jalapenos, and sauté for 5 minutes until translucent.
  4. Stir in minced garlic and cook for 1 minute until fragrant. Add chili powder and ground cumin, blending into the vegetables.
  5. Pour in diced tomatoes with their juice, drained black and kidney beans, chopped green chiles, and beef broth. Stir to combine and heat through for 2 minutes.
  6. Lower the heat to a gentle simmer and let the chili bubble for 30 minutes to 1 hour, stirring occasionally until beef is fork-tender.
  7. Taste and adjust seasoning as necessary. If desiring more heat, add additional chili powder or jalapenos. Serve warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Browning beef is key for maximum flavor. Adjust jalapeno seeds for desired spice level. Simmer uncovered for thicker chili.

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