Spicy Steak Chili is a hearty dish packed with tender beef, onions, beans, and bold, fiery flavors. With juicy steak and a noticeable kick, this chili is perfect for adding some heat to your chili collection. It’s also an ideal choice for game day gatherings! Each bite will wake up your taste buds with its robust flavor. If you’re looking for more amazing chili recipes, make sure to check out our White Bean Chicken Chili.
Spicy Steak Chili
With fall in full swing, now is the perfect time to dive into cozy recipes like chili. As the crisp air settles in and the leaves change, there’s nothing better than a pot of chili simmering on the stove. With so many chili variations out there, it’s great to have one with a little extra spice. Spicy Steak Chili lives up to its name, packing a punch of heat you won’t miss! For the perfect pairing, serve it with a slice of homemade cornbread.
Ingredients & Substitutions
- Beef: I used bottom round roast for this recipe, which adds hearty, tender chunks of beef to the chili. If you prefer, you can substitute ground beef, but consider reducing the amount of olive oil.
- Jalapeño Peppers: The heat of the chili can be adjusted by your choice of jalapeños. Older peppers (with white lines or flecks on the skin) are spicier, while younger peppers have a milder flavor with smooth, shiny skin.
- Onions: I used yellow onions, but white onions are a great substitute if that’s what you have available.
Chili Toppers
The beauty of Spicy Steak Chili lies not only in its bold, hearty flavors but also in its versatility. A well-chosen topping can add texture, creaminess, or a burst of freshness that perfectly balances the heat of the chili. Here are some favorite chili toppers to inspire your next bowl:
- Cool and Creamy Additions: Sour cream or a dollop of Greek yogurt can bring a rich, cooling element that tames the spice and adds a velvety finish.
- Cheese, Please: Shredded sharp cheddar, crumbled cotija, or even a handful of Monterey Jack melt beautifully over a hot bowl of chili, creating a comforting layer of gooey goodness.
- Crunchy Extras: Add texture with tortilla strips, crushed corn chips, or oyster crackers. The crunch contrasts nicely with the tender steak and beans.
- Fresh and Zesty: Chopped cilantro, diced green onions, or a squeeze of fresh lime juice can brighten the dish, cutting through the richness with vibrant flavors.
- Spicy Boosters: Love extra heat? Top your chili with sliced jalapeños, a drizzle of hot sauce, or even a sprinkle of red chili flakes.
- Avocado Perfection: Diced avocado or a drizzle of guacamole adds a creamy, buttery element that complements the spiciness of the chili.
How to Store Spicy Steak Chili
Leftovers can be refrigerated in an airtight container for up to four days. For longer storage, freeze it in a labeled, freezer-safe container for up to six months.
Spicy Steak Chili
Ingredients
- 3 pounds bottom round roast, cut into ½-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup extra virgin olive oil
- 3 large yellow onions, diced
- 3 medium jalapeño peppers, seeded and finely diced
- 1 tablespoon garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 0unces) kidney beans, drained and rinsed
- 1 can (4.5 ounces) chopped green chiles
- 2 cups beef broth, or as needed
- jalapenos, sliced for garnish
- cilantro, chopped for garnish
Instructions
- Season the cubed bottom round roast with the kosher salt and black pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef in batches, browning on all sides. Remove the browned beef and set it aside.
- In the same pot, add the diced onions and cook, stirring occasionally, until softened and slightly caramelized, about 6-8 minutes.
- Add the finely diced jalapeño peppers and minced garlic to the onions, cooking for another 2-3 minutes until fragrant.
- Stir in the chili powder and cumin, allowing the spices to toast for about 1 minute.
- Add the diced tomatoes (with their juices), black beans, kidney beans, chopped green chiles, and the browned beef back into the pot. Stir to combine.
- Pour in the beef broth, starting with 2 cups. Add more if needed to cover the meat and beans.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Garnish with sliced jalapenos and choppped cilantro before serving.
This recipe is adapted from iamhomesteader.com’s Steak Chili.
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