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.

Course Main Course

Cuisine American

Keyword beef, chili

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 433kcal

Author Elizabeth Rodriguez

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.

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