Fiery Steak Chili is a robust and flavorful dish packed with beef, onions, beans, and a punch of heat! Featuring tender steak and a spicy kick, this chili is perfect for game days or any occasion when you crave something hearty and warm. Your taste buds will light up with the bold flavors of this chili. If you enjoy chili, don’t miss out on trying my Grandma’s Homemade Chili!
The Perfect Fall Chili
As the fall season brings cool, crisp air and colorful leaves, it’s the ideal time to dive into comforting chili recipes. Among the myriad of chili recipes, Fiery Steak Chili stands out for its intense heat and rich flavors. Serve it with a slice of homemade cornbread to complete the experience.
Fiery Steak Chili Ingredients & Substitutions
- Beef: For this recipe, I used bottom round roast. The large beef cubes add a satisfying texture. If preferred, you can use ground beef but consider reducing or omitting the olive oil.
- Jalapeno peppers: The spiciness can be controlled by your choice of jalapenos. Older peppers, which are spicier, have white lines or flecks, while younger, milder peppers have clear, shiny skin.
- Onions: Yellow onions were used in this recipe, but white onions can be substituted if that’s what you have.
How to Store Fiery Steak Chili
Leftovers can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze the chili in a freezer-safe container for up to six months. Be sure to label and date the container.
Ingredients
- 3 pounds bottom round roast, cut into 1/2-inch (1.3 cm) cubes
- 2 teaspoons kosher salt (10 g)
- 1 teaspoon black pepper (5 g)
- 1/4 cup extra virgin olive oil (60 ml)
- 3 large yellow onions, diced
- 2 medium jalapeno peppers, seeded and finely diced
- 1 tablespoon garlic, minced
- 3 tablespoons chili powder (45 g)
- 1 tablespoon ground cumin (15 g)
- 1 can (28 ounces) diced tomatoes, undrained (800 g)
- 1 can (15 ounces) black beans, drained and rinsed (430 g)
- 1 can (15 ounces) kidney beans, drained and rinsed (430 g)
- 1 can (4.5 ounces) chopped green chiles (130 g)
- 2 cups beef broth (480 ml), or as needed
Instructions
- Season the beef: Season beef cubes evenly with salt and pepper.
- Cook the beef: Heat oil in a large skillet over high heat. Add beef, working in batches as needed. Cook for 2-3 minutes on each side, or until browned. Reduce heat to medium-high.
- Cook the vegetables: To the same skillet, add onions and jalapenos. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic and cook for 1 more minute.
- Combine ingredients: Stir in chili powder, cumin, tomatoes, black beans, kidney beans, chiles, and beef broth.
- Simmer: Reduce heat to low and cook for 30 minutes to an hour, stirring occasionally, or until the meat is tender.
