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.
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- 2 lbs. stewing beef, cut into bite-sized pieces
- 1 teaspoon each: salt and pepper
- 2 tablespoons oil, divided
- 1 large onion, minced
- 4 garlic cloves, minced
- 2 celery stalks, minced
- 1 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)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons honey
- 1 14-ounce can kidney beans, drained and rinsed (omit for paleo chili)
- Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
- 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.
- 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.
- 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.
- Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. 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.
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 buring 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.