Steak Chili Con Carne Recipe
This Steak Chili Con Carne is a knockout dinner for anyone craving comfort in a bowl. Packed with tender steak, an alluring blend of spices, and just the right balance of beans, it’s bold, hearty, and deeply satisfying. Whether you’re feeding a crowd at game night or looking for a cozy Sunday supper, this recipe brings that irresistible Tex-Mex spirit home. Once you try Steak Chili Con Carne made this way, you’ll never look at ordinary chili the same again!
Ingredients You’ll Need
Every great Steak Chili Con Carne starts with honest, simple ingredients that each play a vital role, whether it’s the texture of the steak, the heat of jalapeño, or the deep flavor from aromatic spices. Gather these essentials, and you’re just steps away from homemade chili perfection.
- Olive oil: Helps brown the steak and creates a flavorful base for sautéing the veggies.
- Beef chuck or sirloin steak (1 1/2 pounds, cubed): Go for plenty of marbling for melt-in-your-mouth tender bites.
- Yellow onion (1 medium, diced): Adds sweetness and substance as it cooks down.
- Garlic (3 cloves, minced): Delivers signature chile aroma and backbone.
- Jalapeño (1, seeded and minced): Provides a gentle kick without overwhelming the dish; add more for extra fire!
- Tomato paste (1 tablespoon): Deepens the savory, umami notes beautifully.
- Chili powder (1 tablespoon): Brings that classic, punchy chili flavor front and center.
- Ground cumin (2 teaspoons): Gives your chili warmth and unmistakable Tex-Mex flair.
- Smoked paprika (1 teaspoon): A subtle smokiness that elevates everything.
- Dried oregano (1/2 teaspoon): Earthy, herbal threads run through every bite.
- Cayenne pepper (1/4 teaspoon, optional): A hint of heat for chili heads—it can be left out for a milder bowl.
- Crushed tomatoes (15-ounce can): Provide the hearty tomato foundation every chili needs.
- Kidney beans (15-ounce can, drained and rinsed): Classic chili bean for that creamy bite.
- Black beans (15-ounce can, drained and rinsed): Add color, texture, and an irresistible earthiness.
- Beef broth (1 cup): Helps meld the flavors and keeps the chili richly saucy.
- Salt and black pepper: Bring out every layer of flavor—taste and adjust to your liking.
- Optional toppings (shredded cheese, sour cream, green onions, cilantro): Add them to finish with bright, creamy, or crunchy notes!
How to Make Steak Chili Con Carne
Step 1: Sear the Steak
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the cubes of steak and sear until each piece is browned on all sides. Take your time—this step builds unbelievable flavor! Once browned, remove the steak and set it aside on a plate. Avoid overcrowding the pot so the beef really caramelizes instead of steaming.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion, minced garlic, and jalapeño. Sauté for 3 to 4 minutes until the onion becomes translucent and starts to smell heavenly. This is where your kitchen transforms into chili central! Stir in the tomato paste and let it cook for about a minute, deepening its flavor and creating the chili’s foundation.
Step 3: Toast the Spices
Sprinkle in your chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper. Stir to coat everything evenly and let the spices bloom for a minute. You’ll notice how the aroma suddenly intensifies—this is a secret behind every memorable Steak Chili Con Carne.
Step 4: Simmer Everything Together
Return the seared steak to the pot, along with the crushed tomatoes, drained kidney and black beans, and beef broth. Give everything a good stir. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 1 1/2 to 2 hours, checking and stirring occasionally. The steak will become incredibly tender, and the chili will reduce to a luscious thickness. Taste and adjust with salt and black pepper as you go.
Step 5: Time to Serve!
Ladle your hot Steak Chili Con Carne into bowls and pile on your favorite toppings. Cheese, sour cream, green onions, and fresh cilantro all add their own special touch—go with your heart!
How to Serve Steak Chili Con Carne
Garnishes
The right garnishes can take your Steak Chili Con Carne from great to unforgettable. Try a generous sprinkle of sharp shredded cheese, a dollop of cool, creamy sour cream, snips of green onion for color and freshness, and a handful of cilantro if you love that herbal zing. Each topping adds a different texture, so mix and match to suit your mood.
Side Dishes
This chili shines when paired with classic sides. Cornbread is a go-to favorite for sopping up every drop, but you can also opt for fluffy white rice or even baked potatoes as a base. If you’re hosting, set up a chili bar with tortilla chips and let everyone DIY their own meal—it’s fun and festive.
Creative Ways to Present
For something unexpected, serve your Steak Chili Con Carne inside hollowed-out bread bowls or loaded onto nachos for game day. It also makes an amazing topping for baked sweet potatoes or can be used as a filling for hearty chili tacos. Presentation is half the fun—don’t be afraid to get playful!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your chili cool to room temperature, then transfer it into airtight containers. In the fridge, Steak Chili Con Carne stays tasty and satisfying for up to 4 days. The flavors actually deepen and develop overnight, making tomorrow’s lunch even more tempting!
Freezing
Yes, Steak Chili Con Carne freezes beautifully! Spoon cooled chili into freezer-safe containers or sturdy zip-top bags, leaving a little headroom for expansion. Store up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
When you’re ready to enjoy your chili again, gently warm it on the stovetop over low heat, stirring occasionally, until hot throughout. You can also microwave single servings with a splash of broth or water to loosen if needed. Don’t forget your favorite toppings when serving those leftovers!
FAQs
Can I use a different cut of beef for Steak Chili Con Carne?
Absolutely! While chuck and sirloin are popular for their tenderness and flavor, you can experiment with brisket or even stew meat—just be sure to cut it into small, even cubes for the best texture after simmering.
What if I want my chili spicier?
Feel free to double the jalapeño or add a second type Main Course. A sprinkle of extra cayenne or some diced chipotle peppers in adobo sauce can also turn up the heat for the spice lovers at your table.
Is it okay to use dried beans instead of canned?
Yes, dried beans are a fantastic option—they just need to be soaked and cooked beforehand. This step adds time but gives you control over the bean texture and salt content. Use about 1 1/2 cups cooked beans in place of each can.
Can Steak Chili Con Carne be made in a slow cooker?
Definitely! After searing the steak and sautéing the aromatics as directed, transfer everything to your slow cooker and cook on low for 6 to 8 hours, or until the steak is melt-in-your-mouth tender. It’s a great make-ahead solution.
How do I add even more flavor depth?
Try stirring in a small square of dark chocolate or a splash of strong coffee during simmering. Both add richness and complexity without making the chili taste sweet or odd. This trick is a well-kept secret among chili aficionados!
Final Thoughts
If you’re searching for a cozy, crowd-pleasing dinner, Steak Chili Con Carne truly delivers a bowl of joy every single time. Give it a try—you might just fall in love with chili all over again!
Print
Steak Chili Con Carne Recipe
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Steak Chili Con Carne is a flavorful and comforting dish perfect for a cozy meal. Tender cubes of beef simmered with beans, tomatoes, and aromatic spices create a delicious Tex-Mex inspired chili that is sure to satisfy your cravings.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 1/2 pounds beef chuck or sirloin steak (cut into small cubes)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 jalapeño (seeded and minced)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup beef broth
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Green onions
- Cilantro
Instructions
- Prepare the Chili: Heat olive oil in a large Dutch oven or heavy-bottomed pot. Sear cubed steak until browned, then set aside.
- Sauté Aromatics: In the same pot, sauté onion, garlic, and jalapeño until softened. Stir in tomato paste.
- Add Spices: Incorporate chili powder, cumin, paprika, oregano, and cayenne, coating the aromatics.
- Cook the Chili: Return seared steak to the pot, add tomatoes, beans, and broth. Simmer for 1 1/2 to 2 hours until thickened.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot with optional toppings.
Notes
- For extra depth of flavor, consider adding a square of dark chocolate or a splash of coffee while simmering.
- This chili’s flavors meld beautifully when enjoyed the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
