There’s something magical about a bowl of homemade chili, right? It’s warm, filling, and packed with bold, cozy flavors that just feel like a hug in a bowl. Now, imagine taking all that goodness and leveling it up (without too much fuss) with tender chunks of steak. Yeah, we’re talking about steak and beef chili—a recipe that’s rich, hearty, and perfect for any occasion, from lazy Sundays to game-day feasts.
This recipe has it all: the smoky spices, the perfect balance of heat, and just the right amount of texture from the steak and ground beef combo. If you’re ready to transform your chili game, grab your biggest pot, and let’s get started.
Why This Steak and Beef Chili Recipe Is Next-Level
Okay, confession time: regular chili is amazing, but adding steak takes it from great to unforgettable. The steak chunks absorb the spices as they simmer, becoming melt-in-your-mouth tender. Plus, it adds an upscale twist to a classic dish without being too fussy. Pair that with the classic richness of ground beef, and you’ve got a chili that hits all the right notes—bold, hearty, and deeply satisfying.
And let’s be honest: This recipe is super versatile. Serve it for dinner, make it for meal prep, or bring it to a potluck. It’s a crowd-pleaser that’s guaranteed to get people asking for seconds (or thirds).
How It All Began: My First Chili Disaster
I’ll be honest—my very first chili attempt years ago was a total flop. I threw everything into the pot, cranked up the heat, and hoped for the best. The result? A bland, watery mess with sad, overcooked beef that no amount of toppings could save. My husband (bless him) ate it anyway, but I could tell he wasn’t impressed.
That’s when I decided I needed to step up my chili game. I wanted something that felt hearty and indulgent but still had that cozy, homemade touch. So I started experimenting, adding steak here, toasting spices there, and simmering it longer than I thought was necessary. Slowly but surely, the recipe came together.
The first time I nailed it, my kids devoured their bowls like it was the best thing they’d ever tasted. My husband declared it “next-level chili,” and since then, it’s been a go-to in our house.
Ingredients You’ll Need for This Steak and Beef Chili Recipe
The beauty of this chili lies in its layers of flavor, built with everyday ingredients you probably already have on hand. Here’s the full list to make sure you’re stocked up:
Meaty Goodness:
- 1 lb of chuck steak, trimmed and cut into bite-sized pieces (look for marbling—fat equals flavor!)
- 1 lb of ground beef (I like 80/20 for that perfect mix of lean and fat)
The Veggie Base:
- 1 large onion, finely chopped (yellow or white works best)
- 1 large bell pepper (red, green, or even orange), diced
- 4 garlic cloves, minced (because garlic makes everything better)
- 1 jalapeño, seeded and minced (leave the seeds if you love heat!)
Bold Seasonings:
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp cayenne pepper (optional but recommended for a kick)
- Salt and black pepper to taste
The Saucy Stuff:
- 2 cups beef broth (homemade or store-bought—whatever you have!)
- 1 (14 oz) can diced tomatoes (fire-roasted if you want extra smoky vibes)
- 1 (6 oz) can tomato paste (this thickens everything up beautifully)
Beans and More:
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned—totally optional, but I love the pop of sweetness)
How to Make Steak and Beef Chili Recipe: Step-by-Step
Step 1: Sear the Steak for Extra Flavor
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and toss in your steak chunks. Let them sear for 2–3 minutes on each side until they’re browned but not fully cooked through. Transfer the steak to a plate and set it aside—you’ll thank yourself for this step later.
Step 2: Brown the Ground Beef
In the same pot, add the ground beef. Break it up with a wooden spoon as it cooks and sprinkle in a pinch of salt and pepper. Once it’s browned and crumbly, drain off any excess fat and set it aside with the steak.
Step 3: Cook the Veggies
Add a splash of olive oil to the pot if needed, then toss in the onion, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the veggies are soft and the onion is translucent. Stir in the garlic and let it cook for another minute—it should smell amazing by now.
Step 4: Toast the Spices
Now for the magic moment: sprinkle in the chili powder, smoked paprika, cumin, oregano, and cayenne. Stir it all together and let the spices toast for 1–2 minutes. This step is where the chili gets that deep, smoky flavor.
Step 5: Simmer and Build the Flavor
Return the steak and ground beef to the pot. Pour in the beef broth, diced tomatoes, and tomato paste, then give everything a good stir. Add the beans and corn if you’re using them. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 45 minutes, stirring occasionally. The longer it cooks, the better it tastes!
Tips for Making the Best Chili Ever
- Low and Slow Is the Way to Go: If you have the time, let the chili simmer for 1–2 hours. The steak gets ridiculously tender, and the flavors meld together beautifully.
- Adjust the Heat: If you’re serving spice-averse friends or family, start with less cayenne or skip the jalapeño. You can always add heat later with hot sauce.
- Add Some Sweetness: A tiny splash of maple syrup or a pinch of sugar balances the acidity of the tomatoes—trust me, it’s a game-changer.
- Thicken It Up: Want a thicker chili? Let it simmer uncovered for the last 15 minutes, or mash some of the beans with the back of a spoon.
Serving Ideas to Wow Your Crowd
The best part about chili is piling on the toppings. Here are some favorites to make each bowl your own:
- Shredded cheddar or pepper jack cheese
- A dollop of sour cream or Greek yogurt
- Fresh cilantro or parsley for a pop of green
- Sliced jalapeños for the brave ones
- Crumbled tortilla chips or Fritos for crunch
- A squeeze of fresh lime juice for brightness
Pair it with cornbread, crusty French bread, or even over a baked potato for a hearty twist. Leftovers? Oh, they’re even better the next day—hello, meal prep!
Why You’ll Love This Steak and Beef Chili Recipe
This steak and beef chili checks all the boxes: bold, hearty, and packed with flavor. Whether you’re hosting friends for a game night or just want something comforting after a long day, this recipe is a guaranteed winner. Plus, it’s super customizable—so go ahead, make it your own.
The Secret Sauce: What Makes This Steak and Beef Chili Recipe Special
The big difference between this chili and my first attempt? It’s all about the steak. Adding chunks of tender chuck steak gives it an extra layer of heartiness, making it feel like something special. And, of course, the ground beef rounds it out with that classic chili texture we all know and love.
I also started taking the time to toast my spices—something I used to skip. That simple step made the whole house smell amazing and gave the chili a rich, smoky flavor that people rave about.
Now, whenever I make it, it’s a whole experience. My kids fight over who gets to sprinkle the cheese on their bowls, my husband adds his signature splash of hot sauce, and we all settle in for a cozy, satisfying meal.
FAQs about Steak and Beef Chili Recipe
What kind of steak is best for chili?
The best steak for chili is chuck steak. It’s affordable, flavorful, and has just the right amount of marbling to become tender as it simmers. Chuck steak breaks down beautifully during the cooking process, giving you those melt-in-your-mouth beefy bites. You can also use other cuts like sirloin or round steak if you prefer leaner options, but chuck is your best bet for rich, hearty chili.
What is the secret to really good chili?
The secret to great chili lies in layering flavors. Toast your spices to bring out their full potential, and don’t rush the simmering process—it allows all the ingredients to meld together. Using a mix of meats (like steak and ground beef) creates a variety of textures, while small touches like a splash of coffee, cocoa powder, or even a pinch of sugar can deepen the flavor. And don’t forget the salt! Season as you go to build a balanced, flavorful dish.
What is the best meat mix for chili?
A combination of steak and ground beef is the ultimate meat mix for chili. The steak adds hearty, tender chunks, while the ground beef provides a rich, consistent texture throughout the dish. For extra flavor, you can even mix in ground pork or sausage. Just make sure you balance your cuts—fatty meats bring flavor, while lean cuts help keep it balanced.
Why do you have to brown meat before chili?
Browning the meat is essential because it creates a layer of flavor that builds the foundation for your chili. When you sear the meat, it caramelizes the natural sugars and locks in juices, giving you a deeper, richer taste. Plus, it helps the meat hold its texture during the long simmer. Skipping this step can leave your chili tasting flat and the meat less satisfying. So, don’t rush—brown your meat for the best results!
Got a tip or twist for your chili? Share your thoughts in the comments below! And don’t forget to grab a second helping—this chili is just too good to stop at one bowl. 🍲
For those looking to start their mornings with something unique and flavorful, don’t miss our step-by-step guide: Venison Breakfast Sausage Recipe: Thrilling Magic Creation!.
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