The best Steak Chili recipe made on the stove top that is easy to prepare and exploding with flavor! This hearty, healthy dinner recipe is magically comforting during the chilly fall and winter months.
Have you ever had steak chili?
Up until recently, I had only used ground meat or chicken in chili, never steak. In fact, I do recommend a thorough perusal through my chili archive, as there are some timeless gems in there!
My Instant Pot Paleo Pumpkin Chili, Pumpkin Chicken Chili, and my Nightshade-Free AIP Chili are my three personal favorites that I typically make multiple times throughout the year.
But after craving tender hunks of beef in a deliciously comforting chili sauce, I decided it was high time to take a stroll down steak chili lane.
And you know what?
Not only do I not hate it, but I absolutely love it!
It’s like your favorite stew, but with flair.
Exactly like chili, but with substantial hunks of yum.
If you’re into beef, stew, or chili, this your name is swimming all up in this one!
Just be sure to whip up a batch of my Gluten-Free Dairy-Free Cornbread to go with it!
Let’s chat about the ingredients for this rockin’ experience.
Steak Chili Ingredients:
Avocado Oil: Used to sauté the onion and brown the meat, avocado oil is a great high-temperature cooking oil. If you use olive oil for cooking, feel free to swap it out.
Onion & Garlic: Mega flavor boosters! A whole huge yellow onion and all the garlic provides amazing bold flavor. I sauté the onion until it’s nearly caramelized because caramelized onions are the substance of the gods.
Steak (or Stew Meat): What type of steak do you use for steak chili? Well, we have options! I like using beef stew meat for this recipe because it comes pre-chopped in convenient sizes, it’s cheap, and it turns out nice and tender. If you prefer using a different cut of meat, feel free to go for it. You can buy a roast and chop it yourself if you’d like, but the stew meat that comes pre-chopped in the meat section is money.
Carrots & Bell Pepper: More flavor makers! Carrots and bell pepper add some substance to the chili and also add sweet and earthy flavors. Feel free to add in more veggies if you’d like.
Crushed Tomatoes & Chicken Broth: The liquid! Crushed tomatoes and chicken broth give us a thick stew-like consistency.
Chili Powder, Dried Parsley, & Sea Salt: The spices! Chili powder is an absolute must for chili, as it is what brings the iconic chili flavor to the dish. Chili powder is a combination of ground cumin, garlic powder, onion powder, paprika, dried oregano, coriander, and sometimes cayenne for added heat. If you prefer making your own chili powder blend, feel free to do so. I just use a good quality store-bought chili powder because it makes cooking that much easier and I love the way the flavor turns out.
Molasses: To offset some of the acidity, we need something sweet. I like using molasses because in addition to sweetness, you get a deep richness. Can you taste the molasses in the chili? You sure can’t! But I do feel it adds a nice indistinguishable essence.
You can swap it for pure maple syrup, coconut sugar, or even chocolate. Lots of folks add chocolate to chili to give it more robust flavor.
Black Beans: My chili bean of choice. I love black beans in chili, but you can easily use chili beans, pinto beans, kidney beans, or even garbanzo beans. Do you live a better life without beans? Omit them!
How to Make Steak Chili:
Add the avocado oil to a large thick-bottomed pot (I use my Dutch oven) and heat to medium-high.
Add the onion and sauté, stirring frequently, until it begins to turn golden-brown, about 8 minutes.
Move the onions off to the side and add the stew meat. Allow it to brown on one side for 2 minutes then flip to brown on another side for 1 minutes.
Add the remaining ingredients for the stew to the pot and bring it to a full boil. Cover and reduce the heat to a simmer.
Cook at a gentle simmer, stirring occasionally, for 1 hour. Note: the beef will be fully cooked sooner than one hour but for it to become nice and tender, it need to cook for a good long while.
If you’d like a thicker chili, add 2 tablespoons of gluten-free flour (or regular all-purpose flour), stir well, bring to a boil, and cook until the chili reaches your preferred consistency.
Serve steak chili with your choice of toppings and enjoy.
So that’s how we make steak chili! I hope you enjoy it as much as I do!
More Delicious Soup, Stew, and Chili Recipes:
- Hearty Ground Turkey Soup with Vegetables
- Immunity Boosting Turmeric Chicken Soup
- Crock Pot Beef Stew
- Italian Wedding Soup with Rice
- Crock Pot Chicken Artichoke and Kale Soup
Steak chili stew, let’s GO!
If you make this steak chili recipe, feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- 2 Tbsp avocado oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 lbs beef stew meat
- 3 Tbsp chili powder
- 2 tsp dried parsley
- 1 green bell pepper, diced
- 2 large carrots, diced
- 1 28-ounce can diced tomatoes
- 3 cups low-sodium chicken broth
- 2 Tbsp molasses or pure maple syrup
- 2 15-ounce cans black beans, drained*
- 1 ½ tsp sea salt, to taste
Instructions
- Add the avocado oil to a large thick-bottomed pot (I use my Dutch oven) and heat to medium-high.
- Add the onion and saute, stirring frequently, until it begins to turn golden-brown, about 8 minutes.
- Move the onions off to the side and add the stew meat. Allow it to brown on one side for 2 minutes then flip to brown on another side for 1 minutes.
- Add the remaining ingredients for the stew to the pot and bring it to a full boil. Cover and reduce the heat to a simmer.
- Cook at a gentle simmer, stirring occasionally, for 1 hour. Taste the chili for flavor and add more sea salt to taste.
- If you’d like a thicker chili, add 2 tablespoons of gluten-free flour (or regular all-purpose flour), stir well, bring to a boil, and cook until the chili reaches your preferred consistency.
- Serve steak chili with your choice of toppings and enjoy.
Nutrition
