This steak chili is hearty, filling, and easy to make with tender pieces of beef, red beans, tomatoes, and spices. It simmers until the beef is tender and the chili is thick and rich, making it a delicious dinner for cooler days and game day.
What's great about this recipe
- You don't need an expensive cut of steak. Sirloin tips work really well, but you can also use sirloin steak.
- Leftovers are often even better because the flavors really come together while they sit in the fridge.
- It's great for meal prep and versatile too. Enjoy it with your favorite toppings, or use it to top hot dogs, baked potatoes, or fries.
Jump to:
Budget Check
- The full recipe is about $33.00
- Per serving (6 servings): about $5.50
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
💌 Save this recipe
We’ll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
- Beef: Sirloin tips are a great choice for this chili. They become tender as they simmer, but you can also use sirloin steak.
- Oil: We use olive oil to brown the beef and sauté the onion and garlic. Use your favorite cooking oil if desired.
- Produce: Onion and garlic build the base for the chili.
- Seasonings: Chili powder, cumin, garlic powder, black pepper, salt, and cayenne pepper season the chili. Bay leaves add another layer of flavor as it simmers, while dried chile de árbol add extra heat. Leave out or reduce the cayenne and chile de árbol if you don't like spicy food.
- Pantry: Diced tomatoes, red beans, and beef broth make up the rest of the chili. We use petite diced tomatoes, but regular diced tomatoes work too.
- Optional garnishes: Shredded cheddar cheese, sour cream, sliced green onions, sliced jalapeños, chopped cilantro, diced red onion, lime wedges, and crushed tortilla chips.
📖 See the recipe card for quantities and preparation.
How to make steak chili
- Heat the olive oil in a large pot over medium-high heat (we use a 6-quart enameled Dutch oven). Add the beef and arrange it in one layer. Cook for 3 minutes.
- Stir well, gently scraping the bottom of the pot. Cook for another 7-8 minutes, stirring occasionally, until the liquid cooks out.
- Lower the heat to medium. Add the onions and cook for 3 minutes, stirring occasionally.
- Add the garlic and cook for 1 minute, stirring frequently.
- Add the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper. Stir well until combined.
- Add the diced tomatoes, beef broth, bay leaf, and dried chile peppers (if using), and stir. Raise the heat to high and bring the liquid to a boil (this will take about 5-6 minutes).
- Lower the heat to medium-low, cover, and simmer for 30 minutes to let the flavors develop, stirring occasionally.
- Raise the heat to medium. Add the red beans and stir. Cook half-covered until the chili starts to simmer. Uncover and cook for 45-55 minutes, or longer if needed, until it thickens.
- Stir occasionally at first, then more often as the chili thickens to prevent sticking. Keep it at a simmer, lowering the heat as needed. Remove the bay leaf (or leaves). The dried chile peppers can be left in or removed.
- Taste and add salt if needed. As a reference, we added ¼ teaspoon to ours. Serve with your favorite toppings and enjoy!
Recipe tips and notes
- Go easy on the salt because the broth, canned tomatoes, and beans all contain a good amount already. Adjust at the end if needed.
- Use reduced-sodium ingredients (broth, canned beans, tomatoes) if you're sensitive to salt.
- For a milder chili, reduce or omit the cayenne pepper and dried chile de árbol.
- The chili will continue to thicken a little as it cools, so keep that in mind so you don't reduce it too far.
Serving suggestions
Aside from your favorite toppings, serve the chili with tortilla chips, crackers, or cornbread on the side.
You can also use it to make chili dogs, chili cheese fries, loaded baked potatoes, nachos, or chili cheese tots. It's a great way to turn leftovers into a different meal the next day.
Storing and reheating
- Let the chili cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze, place cooled leftovers in freezer-safe containers, leaving a little room for expansion. Label and date the containers and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in a saucepan over medium to medium-low heat, stirring occasionally. Add a splash of beef broth or water to loosen it if needed. Or reheat in the microwave, stirring occasionally until hot. Reheat leftovers to an internal temperature of at least 165°F.
- For food safety, refrigerate leftovers within 2 hours, or within 1 hour if the ambient temperature is above 90°F.
We hope you enjoy this steak chili as much as we do. If you're looking for more hearty dinner ideas, try our ground beef and bean chili for a classic version. For something a little different, this turkey chili is a budget-friendly alternative, or try this family favorite chili cornbread casserole.
Join Us
Love easy recipes made with simple ingredients? Subscribe to our newsletter and get weekly meal ideas delivered straight to your inbox. Follow us on social media so you never miss a new recipe.
📖 Recipe
Steak Chili
This steak chili is made with tender sirloin tips, red beans, tomatoes, and a flavorful blend of spices. It's a hearty, filling meal that's perfect for a satisfying dinner.
Ingredients
- 2-3 tablespoons Olive Oil or oil of your choice
- 2 pounds Beef Sirloin Tips cut into roughly ½-1 inch pieces
- 1 large Onion finely diced
- 5-6 Garlic Cloves minced
- 2 tablespoons Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- ¼-½ teaspoon Black Pepper or to taste
- ¼ teaspoon Cayenne Pepper optional
- 2 (14.5-ounce) cans Diced Tomatoes do not drain (we use petite dice)
- 4 cups Beef Broth
- 1-2 Bay Leaves
- 1-2 Dried Whole Chile Peppers we use dried chile de árbol, optional
- 2 (15-16 ounce) cans Red Beans, drained and rinsed
Instructions
- Heat the olive oil in a large pot over medium-high heat (we use a 6-quart enameled Dutch oven). Add the beef and arrange it in one layer. Cook for 3 minutes.
- Stir well, gently scraping the bottom of the pot. Cook for another 7-8 minutes, stirring occasionally, until the liquid cooks out.
- Lower the heat to medium. Add the onions and cook for 3 minutes, stirring occasionally.
- Add the garlic and cook for 1 minute, stirring frequently.
- Add the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper. Stir well until combined.
- Add the diced tomatoes, beef broth, bay leaf, and dried chile peppers (if using), and stir. Raise the heat to high and bring the liquid to a boil (this will take about 5-6 minutes).
- Lower the heat to medium-low, cover, and simmer for 30 minutes to let the flavors develop, stirring occasionally.
- Raise the heat to medium. Add the red beans and stir. Cook half-covered until the chili starts to simmer. Uncover and cook for 45-55 minutes, or longer if needed, until it thickens.
- Stir occasionally at first, then more often as the chili thickens to prevent sticking. Keep it at a simmer, lowering the heat as needed.
- Remove the bay leaf (or leaves). The dried chile peppers can be left in or removed.
- Taste and add salt if needed. As a reference, we added ¼ teaspoon to ours.
- Serve with your favorite toppings and enjoy!
Notes
- Go easy on the salt because the broth, canned tomatoes, and beans all contain a good amount already. Adjust at the end if needed.
- Use reduced-sodium ingredients (broth, canned beans, tomatoes) if you're sensitive to salt.
- For a milder chili, reduce or omit the cayenne pepper and dried chile de árbol.
- The chili will continue to thicken a little as it cools, so keep that in mind so you don't reduce it too far.
💌 Save this recipe
We'll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
Nutrition
Serving: 1.5cupsCalories: 433kcalCarbohydrates: 33gProtein: 45gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 92mgSodium: 1698mgPotassium: 1441mgFiber: 11gSugar: 7gVitamin A: 1038IUVitamin C: 17mgCalcium: 128mgIron: 8mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Leave a Reply