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.
Ingredients
Scale
Meat and Seasoning
- 3 pounds bottom round roast, cut into ½-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup extra virgin olive oil
Vegetables and Aromatics
- 3 large yellow onions, diced
- 2 medium jalapeno peppers, seeded and finely diced
- 1 tablespoon garlic, minced
Spices and Canned Ingredients
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (4.5 ounces) chopped green chiles
- 2 cups beef broth, or as needed
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
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: spicy chili, steak chili, bottom round roast chili, spicy beef chili, hearty chili recipe, jalapeno chili, bean chili
