Take your chili game to the next level with this hearty steak chili with beans. This is a convenient one-pot, dump-and-cook dinner recipe. Perfect for a busy weeknight or for beginner cooks.
TL;DR
We love hearty chilis in the colder months of the year. They are easy to prepare and taste fantastic.
This particular chili is made of beef steak chunks, beans, and a selection of warm spices. You just need to sear the meat briefly, dump all the ingredients, stir, and leave it to simmer down until the meat is tender and the chili is ready.
I highly recommend preparing this dish with a Dutch oven because the enameled cast iron allows the meat and other ingredients to simmer without burning on the bottom of the pan. Cast iron also retains heat much better, and the slow cooking process will turn your steak pieces into super tender meat cuts.
Ingredient Notes
- Oil — I use either canola or sunflower oil that tastes neutral.
- Onion — White, purple or yellow onion.
- Beef — I like to use beef chuck roast cut for tender, cooked-through meat cuts.
- Garlic — freshly chopped and added.
- Beans — I use the same ratio of black beans and kidney beans in this recipe. You can use either one too. Canned are my choice to save time vs. dried and rehydrated beans (which are more budget-friendly and probably healthier too).
- Tomato Sauce — unflavored.
- Broth — Beef broth or vegetable broth.
- Bay Leaf — Adds basic flavors to your chili.
- Paprika — Either sweet or smoky paprika. I either use both mixed or smoky paprika.
- Oregano — Dried.
- Black Pepper & Salt
- Cumin Seeds Ground — For classic chili flavors.
- Coriander Seeds Ground — Comlements the cumin.
- Allspice — A spice that makes everything taste nice. My secret ingredient in this steak chili.
- Cinnamon — Adds sweetness to the dish.
- Cilantro — Freshly chopped cilantro to top off the flavoring of your chili.
- Water — Optional addition and only required if you want to simmer your chili a little longer and if it's getting to dry.
I didn't add any spicy hot elements. You can add heat by throwing in some chili peppers or by dropping some hot sauce into your chili. I like Cholula.
Process Overview
Step 1
Sauté onion slices in oil. Stir in raw beef chunks and briefly sear the meat.
Step 2
Stir in garlic, beans, tomato sauce, and broth. Add a bay leaf, seasoning herbs and spices.
Mix together all ingredients.
Step 3
Close the dish with a lid and slow cook until the meat is tender, falls apart and the chili has reduced considerably. Stir occasionally so that the beans don't get stuck at the bottom.
Take out the bay leaf before serving the dish hot.
📖 Recipe
Steak Chili with Beans Recipe
Ingredients
- 1-2 Tablespoon Oil
- 1 Large Onion sliced
- 1 Pound Beef such as chuck roast
- 2-3 Garlic Cloves fresh, chopped
- 2 Cans Beans Black Beans and/or Kidney Beans
- 1 Cup Tomato Sauce
- 1½ Cup Broth
- 1 Bay Leaf
- 2 Teaspoon Paprika
- 1 Teaspoon Oregano Dried
- ¼ Teaspoon Black Pepper Ground
- Pinch Cinnamon Ground
- ½ Teaspoon Cumin Seeds Ground
- ½ Teaspoon Coriander Seeds Ground
- 1 Allspice Whole crush
- Cilantro Fresh quantity as per your preference, chopped
- Salt to taste
- ½ Cup Water optional, only if too dry
Instructions
- Heat your oil and sauté onions over a medium-low heat setting until partially soft.1-2 Tablespoon Oil, 1 Large Onion
- Stir in beef chunks and sear the meat on all sides. Keep on a medium high heat setting, stirring frequently.1 Pound Beef
- Reduce heat or take from the heat while you throw in some more ingredients, including the chopped garlic, the drained canned beans, the tomato sauce and the broth.2-3 Garlic Cloves, 2 Cans Beans, 1 Cup Tomato Sauce, 1½ Cup Broth
- Keep on adding the seasoning ingredients. The bay leaf, the paprika, the oregano, the black pepper, the cinnamon, the cumin, the ground coriander, the crushed allspice, and the freshly chopped cilantro. Add some salt too, but adjust salt seasoning at the end again. Combine it all.1 Bay Leaf, 2 Teaspoon Paprika, 1 Teaspoon Oregano Dried, ¼ Teaspoon Black Pepper Ground, Pinch Cinnamon Ground, ½ Teaspoon Cumin Seeds Ground, ½ Teaspoon Coriander Seeds Ground, 1 Allspice Whole, Cilantro Fresh, Salt
- Keep it on a lower heat setting, covered, to slow cook for about 1 ½ to 2 hours. Stir occasionally so that nothing sticks at the bottom. The meat should get tender and soft, and the chili needs to reduce, but if it gets too dry, mix in ½ cup of water.½ Cup Water
Equipment
- 8" Chef Knife
- Wooden Cooking Spoon or Spatula
- Dutch Oven I use 4.5 quart or 4.1 liter ovel or round
Nutrition
Serving
We tend to enjoy this chili with freshly baked breads. Multigrain bread slices, such as my spelt bread, will keep you full longer and turn this dish with the beans and meat into a balanced meal.
But I love soaking up the flavors of this chili with a homemade baguette too.
Consider turning this into a complete meal by adding a small side salad of your choice.
If you are looking for a hearty side dish, try this steak chili with cooked cornmeal, such as polenta.
Storing
Keep leftovers in an airtight container in your fridge for up to 3 days. Reheat in the microwave, oven, or in a pan over the stovetop gradually.
Meal prep your chili to prepare batches for the week for the family or add it to your freezer dinner stash.
Defrost and reheat in the microwave, oven, or over the stovetop.
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