Stovetop Steak Chili Recipe – Rich & Hearty

When you think of a hearty meal, you might picture a dish that warms you from the inside out, and stovetop steak chili certainly fits that description. With tender steak and a blend of vibrant ingredients simmering together, you’ll find it’s not just a meal; it’s an experience. As you investigate the various components that contribute to its rich flavor, you’ll uncover how this versatile dish can cater to your personal tastes in unexpected ways. What makes it so special might surprise you, as the secrets behind its depth are just around the corner.

Why You’ll Love This Recipe

When you’re in a rush but craving a hearty meal, this stovetop steak chili comes to the rescue. You’ll appreciate how fast it’s to prepare—under 30 minutes from start to finish. The steps are simple: brown the steak, sauté some onions, and let everything simmer together.

You’ll likely have most of the ingredients in your pantry already, making this a convenient option. Plus, it’s versatile; you can top your chili with sour cream, cheese, or green onions based on what you enjoy. The chili provides high protein content thanks to the inclusion of steak, making it a filling meal.

The chili is packed with deep flavors thanks to the combination of spices and browned meat. You can also mix it up by using different cuts of beef or adjusting the spice level to your preference. Feel free to add jalapeños for heat, or leave out beans if you want a lower-carb option.

This dish not only provides comforting warmth during cold days but can also easily feed a crowd, perfect for game-day or special occasions.

If you have leftovers, they freeze well too, making it a convenient choice for busy weeks.

History

Food’s history often reveals the rich stories behind beloved dishes, and chili is no exception. Its origins trace back to 1529 when Franciscan friar Bernardino de Sahagún documented spicy stews enjoyed in Tenochtitlan, now Mexico City.

Legend has it that Sister Mary of Agreda of Spain created a chili con carne recipe that reached Southwestern American Indians by the 17th century.

By the 19th century, cattle drivers popularized this dish in Texas. J. C. Clopper noted San Antonio’s chili carne in 1926, highlighting the blend of meat and peppers.

For cowboys in the 1850s, chili offered sustenance during tough times, with variations like “brick chili” emerging. The hearty, stick-to-your-ribs texture made it a perfect meal for their needs.

The Mexican influence remained strong, using dried salted beef known as tasajo or cecina.

William Gebhardt transformed chili powder in the late 1800s, perfecting the spice blend that includes chili peppers and cumin.

By 1952, the Texas State Fair hosted the first chili cook-off, establishing a cultural staple.

Eventually declared Texas’s official state dish in 1977, chili con carne symbolizes Texan heritage, especially its hearty San Antonio-style version, “Texas Red.”

Recipe

Stovetop Steak Chili Recipe

Steak chili is a hearty and flavorful dish that warms up any meal. Perfect for a cool night, its rich texture and robust flavors can easily satisfy any craving. By using tender cuts of beef, along with vibrant vegetables and seasoning, this chili can be customized to suit your taste preferences. You get the best of both worlds: a filling main course that’s easy to prepare and packs a punch of flavor. This chili recipe is especially great for the fall season, as it embraces the warmth and comfort that chili provides.

This stovetop steak chili is prepared quickly, allowing the ingredients to meld together while you finish up your day. The combination of beef, beans, and spices creates a beautiful balance of taste and texture. Whether you’re serving it for a family dinner or a gathering with friends, it’s a crowd-pleaser that can be topped with your favorite garnishes for a personal touch.

Ingredients:

• 1 pound bottom round roast or sirloin steak, cut into ½-inch or 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons tomato paste
• 2-5 cups beef broth or water
• 1 can (14.5 ounces) diced tomatoes with green chiles
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• Optional: diced jalapenos, hot sauce, cocoa powder, brown sugar

Cooking Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, and add them to the hot oil. Sauté the beef until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.

2. In the same pot, add the diced onions, bell pepper, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

3. Stir in the chili powder, cumin, and cayenne pepper, and cook for another minute to toast the spices. Then, return the browned beef to the pot.

4. Add the tomato paste and stir to combine, cooking for 1-2 minutes. Gradually pour in the beef broth (or water) until you reach your desired consistency. Stir in the diced tomatoes and both cans of beans.

5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally. Allow the flavors to meld and the chili to thicken.

6. Before serving, taste and adjust seasoning if needed. If desired, add jalapenos, hot sauce, cocoa powder, or brown sugar for additional flavor.

Extra Tips:

For the best flavor, allow your chili to simmer longer if time permits—1-2 hours if you can—to deepen the taste. You can also prepare the chili in advance and let it sit, as the flavors tend to improve after resting.

Leftover chili can be stored in the refrigerator for several days or frozen for future meals. Don’t forget to provide a variety of toppings like shredded cheese, sour cream, and chopped green onions so everyone can customize their bowl to their liking!

Final Thoughts

There’s something special about a hearty bowl of steak chili that makes it an ideal dish for any occasion. This dish stands out with its rich flavor, thanks to the use of chunks of steak instead of ground beef. You can choose different types of steak, like sirloin or chuck roast, allowing you to customize texture and flavor. Browning the steak is essential to create a deep, savory base.

Caramelizing tomato paste improves its taste by adding a sweet, dark note. The combination of beef broth and beer amplifies the chili’s overall depth. Spice it up by adjusting the amount of chipotle peppers or jalapeños based on your preferred heat level. In addition, searing beef and veggies before adding liquid significantly boosts flavor, taking your chili to another level.

Toppings like sour cream, cheddar cheese, and green onions raise the dish further, adding creaminess and crunch. Steak chili is perfect for sharing during cold weather or game days, bringing everyone together.

You’ll find that it often tastes even better the next day, as the flavors have mingled together. Consider adapting this recipe for a slow cooker to make preparation a breeze.

Enjoy crafting your perfect bowl of steak chili!

FAQ

When making steak chili, you might’ve questions that can help you perfect your dish. First, consider the type of steak. Sirloin steak is a great choice because it’s flavorful and affordable. Alternatively, you can use beef stew meat for its tenderness after slow cooking. Other options include top sirloin, blade steak, or even beef tenderloin tips for a special treat.

Next, think about cooking time. If you’re using the stovetop, aim for 1-2 hours for the chili to thicken and the meat to become tender. If you prefer a slow cooker, cook it for 6-8 hours on low or 2-3 hours on high. Simmering for at least one hour typically helps with tenderness, and this cooking time allows the flavors to meld beautifully.

Don’t hesitate to customize your ingredients. You can swap black beans or pinto beans for variety, and spice things up with jalapeños or chipotle peppers.

If your chili is too thin, try cooking it longer, or if it lacks flavor, make sure to season it well. With these tips, you’ll be on your way to a rich and hearty steak chili!