If you’re craving a meal that’s hearty, bursting with bold flavors, and just the right amount of kick, look no further than this Spicy Steak Chili. This dish brings together tender cubes of perfectly seared bottom round roast mingling with a vibrant blend of jalapenos, rich beans, and smoky spices, creating a bowl that warms your soul and ignites your taste buds. It’s comfort food elevated with a fiery twist, ideal for cozy nights in or sharing with friends who appreciate a bit of heat in their dinner.

Ingredients You’ll Need

Every ingredient in this Spicy Steak Chili plays a crucial role, combining to build layers of flavor and texture that make this chili truly unforgettable. From the robust chunks of steak to the kick of jalapenos and the creamy richness of beans, these components create the perfect harmony in your pot.

Bottom round roast (3 pounds, cut into ½-inch cubes): The hearty star of the dish, providing tender, flavorful bites that soak up all the spices perfectly.
Kosher salt (2 teaspoons): Essential for bringing out the natural flavors of the beef and seasoning everything beautifully.
Black pepper (1 teaspoon): Adds a subtle, warm bite that complements the chili’s smokiness.
Extra virgin olive oil (¼ cup): Used for searing the beef and sautéing vegetables, contributing a lovely richness.
Yellow onions (3 large, diced): Provide a sweet and savory base that softens into mouthwatering goodness as the chili simmers.
Jalapeno peppers (2 medium, seeded and finely diced): The secret behind the chili’s signature spicy kick without overwhelming heat.
Garlic (1 tablespoon, minced): A classic aromatic that infuses warmth and depth throughout the chili.
Chili powder (3 tablespoons): Brings smoky, earthy notes that define the chili’s bold flavor character.
Ground cumin (1 tablespoon): Adds a subtle nuttiness and warmth that rounds out the spices perfectly.
Diced tomatoes (1 can, 28 ounces, undrained): Offer juicy acidity and body, balancing out the richness of the meat.
Black beans (1 can, 15 ounces, drained and rinsed): Provide creamy texture and a mild flavor that pairs beautifully with the spices.
Kidney beans (1 can, 15 ounces, drained and rinsed): Add heartiness and a touch of sweetness to complement the savory notes.
Chopped green chiles (1 can, 4.5 ounces): Enhance the chili’s complexity with a mild but distinctive heat and flavor.
Beef broth (2 cups, or as needed): Keeps everything moist and melds all ingredients into a rich, flavorful sauce.

How to Make Spicy Steak Chili

Step 1: Season the Beef

Start by seasoning those juicy cubes of bottom round roast evenly with kosher salt and black pepper. This simple step is key because it ensures every piece of steak gets that perfect base flavor which makes the chili so satisfying.

Step 2: Sear the Beef

Heat your extra virgin olive oil in a large skillet over high heat, then add the beef cubes in batches to avoid overcrowding. Sear each side for 2 to 3 minutes until browned. This caramelization locks in flavor and gives the beef a beautiful crust that brings depth to the chili.

Step 3: Cook the Onions and Jalapenos

Reduce the heat to medium-high and add the diced onions and finely chopped jalapenos to the skillet. Stir occasionally, letting them soften for about 5 minutes so their natural sweetness develops. Then toss in the minced garlic and cook everything together for another minute to release those irresistible aromas.

Step 4: Add the Spices and Beans

Stir in the chili powder and ground cumin, letting your kitchen fill with that signature chili scent. Follow this by adding the diced tomatoes, black beans, kidney beans, chopped green chiles, and all the seared beef back into the skillet. Pour in enough beef broth to barely cover the ingredients, creating a hearty and saucy base for your chili.

Step 5: Simmer Until Tender

Lower the heat to a gentle simmer and cook uncovered for 30 minutes to an hour. Stir occasionally to prevent sticking and to help all those flavors meld beautifully. The slow cooking tenderizes the beef cubes, balances the spices, and transforms everything into the glorious Spicy Steak Chili you’re dreaming of.

How to Serve Spicy Steak Chili

Garnishes

To elevate your Spicy Steak Chili, consider topping it with shredded cheese, a dollop of sour cream, or a sprinkle of chopped fresh cilantro. A few slices of avocado or a squeeze of fresh lime juice also add freshness that contrasts wonderfully with the chili’s rich, spicy nature.

Side Dishes

This chili pairs beautifully with classic cornbread or warm tortilla chips for dipping. You could also serve it over fluffy white rice or alongside a simple green salad to balance the meal and enhance the textures.

Creative Ways to Present

For a fun twist, transform your chili into a loaded baked potato topping or spoon it over crispy nachos for a game-day treat. You could even ladle it into bread bowls for an impressive presentation that’s both cozy and festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your leftover Spicy Steak Chili in an airtight container and refrigerate for up to 4 days. The flavors often deepen even more after resting, making your follow-up meals even tastier.

Freezing

This chili freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. It’s perfect for meal prepping or saving for those busy days when you need a satisfying meal ready to go.

Reheating

Defrost frozen chili overnight in the fridge or gently reheat from frozen on the stove over low heat, stirring occasionally until warmed through. You can also use the microwave, stirring every minute to heat evenly and retain that fresh-cooked texture.

FAQs

Can I use a different cut of beef for Spicy Steak Chili?

Absolutely! While bottom round roast is flavorful and tender when cooked slowly, chuck roast or stew meat also work well because they become wonderfully tender during simmering.

How spicy is this chili?

This Spicy Steak Chili has a moderate heat level thanks to jalapenos and green chiles, but you can easily adjust the spice by adding more peppers or leaving out the seeds for a milder version.

Can I make this chili in a slow cooker?

Yes! After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender, flavor-packed results.

What can I substitute for beans if I’m not a fan?

You can either omit the beans altogether or replace them with extra vegetables like diced bell peppers, zucchini, or mushrooms to maintain the hearty texture without beans.

Is Spicy Steak Chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free beef broth and ensure any packaged ingredients like chili powder or canned tomatoes don’t contain gluten additives.

Final Thoughts

Cooking and sharing this Spicy Steak Chili is like wrapping yourself in a warm, flavorful hug. Its tender beef, smoky spices, and lively heat will quickly become your go-to comfort dish. I encourage you to try this recipe anytime you want something deeply satisfying that feels like a celebration in every bite.

Spicy Steak Chili Recipe

★★★★★

4.9 from 10 reviews

Author: Charlotte
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Halal

Print Recipe

Description

Spicy Steak Chili is a hearty and flavorful chili featuring tender cubes of bottom round roast seared to perfection and simmered with a blend of aromatic spices, jalapenos, beans, and tomatoes. This comforting dish combines a perfect balance of spice and savory richness, making it ideal for chilly evenings or casual gatherings.

Instructions

Season beef cubes: Evenly season all the beef cubes with kosher salt and black pepper to enhance the flavor of the meat before cooking.
Sear beef: Heat the extra virgin olive oil in a large skillet over high heat. Add the beef cubes in batches to avoid overcrowding and cook each side for 2-3 minutes or until browned and caramelized. Remove and set aside.
Sauté onions and jalapenos: Reduce heat to medium-high. In the same skillet, add the onions and diced jalapenos. Cook, stirring occasionally, for about 5 minutes until onions are slightly softened.
Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the aromatics to release their flavors.
Add spices and combine ingredients: Stir in the chili powder and ground cumin to the onion mixture. Then add the browned beef cubes, diced tomatoes, black beans, kidney beans, chopped green chiles, and beef broth to the skillet. Mix well to combine all ingredients.
Simmer chili: Reduce the heat to low and let the chili simmer for 30 minutes to 1 hour, stirring occasionally, until the beef is tender and the flavors have melded together.

Notes

For extra heat, leave the jalapeno seeds in or add an extra jalapeno pepper.
You can substitute bottom round roast with chuck roast for a more marbled, tender chili.
Adjust the amount of beef broth to achieve your desired chili thickness.
For a thicker chili, cook uncovered towards the end of simmering to reduce liquid.
Leftover chili tastes even better the next day as flavors continue to develop.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Searing and Simmering
Cuisine: American