Spicy Steak Chili
A hearty, bold chili featuring tender steak cubes, beans, and a spicy kick from jalapeños and green chiles. Perfect for cozy dinners or game day feasts.
Equipment
- Large Skillet
- Dutch Oven
- Wooden Spoon
Ingrédients
- 3 lb bottom round roast cut into ½-inch cubes
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup extra virgin olive oil
- 3 large yellow onions diced
- 2 medium jalapeño peppers seeded and finely diced
- 1 tbsp garlic minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 can diced tomatoes 28 oz, undrained
- 1 can black beans 15 oz, drained and rinsed
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can chopped green chiles 4.5 oz
- 2 cups beef broth or as needed
Instructions
- Prepare all ingredients and utensils. Dice onions, jalapeños, and mince garlic.
- Season steak cubes with kosher salt and black pepper.
- Heat olive oil in a skillet over high heat. Brown steak cubes in batches, 2–3 minutes per side. Set aside.
- Sauté onions and jalapeños in the same skillet until softened (about 5 minutes).
- Add garlic and cook for 1 minute. Stir in chili powder and cumin, toasting spices briefly.
- Transfer beef, onions, jalapeños, and spices to a Dutch oven. Stir in diced tomatoes, beans, green chiles, and beef broth.
- Bring to a simmer, then reduce heat and cook for 30–60 minutes, stirring occasionally, until flavors meld and beef is tender.
- Adjust seasoning if needed. Serve hot with toppings like sour cream, cheese, or cilantro.
Notes
You can swap bottom round roast with chuck roast or flank steak. Adjust the heat by using more or fewer jalapeños or green chiles. This chili freezes well for meal prep.