Spicy Steak Chili
Ignite your taste buds with this flavorful Spicy Steak Chili, packed with tender beef and a bold kick!
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.