Best Steak Chili

This steak chili is the best beef chili recipe ever. That’s a big statement, but it’s true. It has a rich flavor, and the tender chunks of slow-cooked chuck steak are dreamy. We use fewer beans, but you can omit them or add more as you like. You’ll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

We’ve been eating a lot of chili around here lately while taking new photos for all the chili recipes on the site—which means I’ve been taste-testing chili almost daily. After all that chili, this is the one I keep coming back to. It’s hands down my favorite.

This steak chili is everything I want in a beef chili. The flavor is rich and deep, almost like a slow-cooked pot roast in chili form. Those big, tender chunks of chuck steak are the real star, swimming in a bold tomato sauce with just a few beans to keep things classic. It’s simple, hearty, and completely irresistible.

What kind of steak should I use for chili?

We prefer using chuck steak, which has a rich beefy flavor. But any cut of beef that is marked as ‘stewing beef’ or ‘beef roast’ will work well in this recipe. You want a tough cut of beef that will soften and become tender and tasty after a long cook.

Avoid any lean cuts intended for a plate. Rib-eye, sirloin, and porterhouse are examples of steaks NOT to use. You’ll know which ones they are as they’ll be the most expensive. They will dry out when simmered for hours, and you’ll end up with tough bits of meat in your chili. We don’t want this!

Instead, look for the cheapest cuts of steak. Inexpensive cuts improve the longer they are cooked.

Also, try our delicious pulled pork chili!

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4.69 stars (258 ratings)

Steak Chili Recipe

Prep: 30 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 30 minutes mins

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This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

6

Ingredients

• ▢ 2 lb stewing beef (cut into bite-sized pieces)
• ▢ 1 teaspoon EACH: salt and pepper
• ▢ 2 tablespoons oil (divided)
• ▢ 1 large onion (minced)
• ▢ 4 cloves garlic (minced)
• ▢ 2 stalks celery (minced)
• ▢ 5.5 ounce can tomato paste
• ▢ 3 tablespoons chili powder (see notes)
• ▢ 1 teaspoon EACH: oregano and cumin
• ▢ 3 cups beef bone broth (see notes)
• ▢ 28 ounce can crushed tomatoes
• ▢ 2 tablespoons honey
• ▢ 14 ounce can kidney beans (drained and rinsed)

Instructions 

• Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
  2 lb stewing beef, 1 teaspoon EACH: salt and pepper
  
• Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
  2 tablespoons oil
  
• Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
  1 large onion, 4 cloves garlic , 2 stalks celery
  
• Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
  5.5 ounce can tomato paste, 3 tablespoons chili powder, 1 teaspoon EACH: oregano and cumin
  
• Pour the beef broth into the pot and use your mixing spoon to scrape the bottom, removing any dark bits that are stuck to the bottom. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours – see notes. Just before serving, add the beans and let them warm. Season to taste with salt.
  3 cups beef bone broth, 28 ounce can crushed tomatoes, 2 tablespoons honey, 14 ounce can kidney beans
  

Equipment

large pot with lid

Video

Notes

Some chili powder is spicier than others. If you’re not familiar with the brand you are using, and you’re sensitive to heat, reduce the amount to 1 tablespoon. You can always taste and add more after you add the tomatoes.

Make sure that the chili is simmering very gently before walking away from the stove. If the heat is too high you’ll risk burning the chili to the bottom of the pot.

If you’re using store-bought beef broth I would recommend that you add some Better Than Bouillion to boost the flavor.

Nutrition

Serving: 2 cups, Calories: 608kcal (30%), Carbohydrates: 36g (12%), Protein: 38g (76%), Fat: 36g (55%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 107mg (36%), Sodium: 1161mg (50%), Potassium: 1396mg (40%), Fiber: 9g (38%), Sugar: 18g (20%), Vitamin A: 1933IU (39%), Vitamin C: 21mg (25%), Calcium: 135mg (14%), Iron: 7mg (39%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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