Spicy Steak Chili (Fork-Tender Chunks of Beef in a Bold Smoky Broth)

Tutorial: how to make spicy steak chili — sear chunks of beef, build smoky tomato-chile broth, slow-simmer with beans, peppers, chipotle. 2 hr.

Introduction

Tutorial: how to make spicy steak chili — fork-tender beef chunks, smoky chipotle broth. 2 hr.

Ingredients List

  • 2 lb chuck cubed + salt + pepper + 2 tbsp oil
  • 1 onion + 1 red pepper + 1 jalapeño + 5 garlic + 2 tbsp tomato paste + spices (chili, cumin, smoked paprika, oregano, cinnamon)
  • 2 chipotles + 1 tbsp adobo + 28 oz crushed tomatoes + 15 oz tomato sauce + 2 cups broth + 12 oz beer + brown sugar + Worcestershire + vinegar
  • 1 can kidney beans + 1 can black beans
  • Toppings: cheddar, sour cream, scallions, cilantro, tortilla chips, lime

Timing

Close-up of spicy steak chili showing tender beef chunks in a deep red broth with kidney beans and jalapeños Save

Prep 15 min. Sear + simmer 1 h 45. Total 2 hr.

Step 1 — Sear in 3 Batches

Dry, salt, pepper. 2 min/side until brown.

Step 2 — Aromatic Base

Onion 5 min, pepper 3, garlic 60 sec. Tomato paste + spices toast 2 min.

Step 3 — Chipotle + Liquids

Chipotles, tomatoes, broth, beer, sugar, Worcestershire, vinegar.

Step 4 — Simmer 90 Min

Beef back. Gentle, semi-covered, low. Stir every 20.

Step 5 — Beans

Last 15 min uncovered.

Step 6 — Top + Serve

Cheddar, sour cream, onions, cilantro, chips, lime. Cornbread on side.

Nutritional Information

  • Calories 590 | Protein 48g | Fat 24g | Carbs 40g | Fiber 12g | Iron 40% DV

Healthier Alternatives

Sirloin. Coffee instead of beer. Low-sodium broth. Add sweet potato. Skip beans, add zucchini.

Serving Suggestions

Cornbread, baked potato, rice, frito pie, chili dogs, nachos, spaghetti squash. Lager, malbec, mezcal.

Common Mistakes to Avoid

  • Crowded sear
  • No spice toast
  • Beans too early
  • Hard boil
  • No vinegar

Storing Tips

5 days fridge (better day 2). 3 mo freezer. Slow cooker 6 hr. IP 35 min.

Conclusion

That’s how to make spicy steak chili. Comment your topping stack, share a photo, subscribe.

FAQs

Steak vs ground? Meatier bites.

Stew meat? OK; cube your own better.

Slow cooker? 6 hr low.

IP? 35 min.

Heat? 2 chipotles = medium.

Freeze? 3 mo.

Recipe Card: Spicy Steak Chili

Prep: 15 min | Cook: 1 hr 45 min | Total: 2 hr | Serves: 6 | Calories: 590/serving

Ingredients

  • 2 lb beef chuck cubed + salt + pepper + 2 tbsp oil
  • 1 onion + 1 red pepper + 1 jalapeño + 5 garlic + 2 tbsp tomato paste + chili powder + cumin + smoked paprika + oregano + cinnamon
  • 2 chipotles in adobo + 28 oz crushed tomatoes + 15 oz tomato sauce + 2 cups beef broth + 12 oz dark beer + brown sugar + Worcestershire + vinegar
  • 1 can kidney beans + 1 can black beans
  • Toppings: cheddar, sour cream, scallions, cilantro, tortilla chips, lime

Instructions

  1. Sear cubed beef in 3 batches, 2 min/side; remove.
  2. Cook onion, pepper, jalapeño; add garlic and tomato paste; toast spices 2 min.
  3. Add chipotles, tomatoes, broth, beer, sugar, Worcestershire, vinegar.
  4. Return beef; simmer 90 min on low covered partially.
  5. Stir in beans; simmer uncovered 15 min.
  6. Serve with toppings and cornbread.

Nutrition (per serving)

Calories 590 | Protein 48g | Fat 24g | Carbs 40g | Fiber 12g | Iron 40% DV

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