Steak Chili

by Sabrina Snyder

Last Update:

3 Comments

5 from 1 vote
6 servings
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
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Steak Chili is a lightly spicy, warm, and cozy dish cooked with classic chili ingredients. Perfect go-to for cooler weather.

Chili is one of my go-to dinner recipes for Fall and Winter. While Classic Beef Chili is always a family favorite, I also like mixing things up with delicious variations like Guinness Chili, Texas Chili, and this Steak Chili recipe. 

Sabrina’s Steak Chili Recipe

While traditional chili recipes typically consist of ground beef, or other types of ground meat, this Steak Chili recipe is made with mouthwatering bites of chuck steak. Chuck steak is the ideal meat for stews, pot roast, chili, and other slow-cooked dinner options. It’s an inexpensive cut of meat that can be tough when cooked wrong but becomes buttery and tender when simmered slowly. Plus, it has a rich, beefy flavor that’s perfect for this recipe. 

Dinner, then Dessert

Steak Chili Recipe

Steak Chili is a lightly spicy, warm, and cozy dish cooked with classic chili ingredients. Perfect go-to for cooler weather.
Yield 6 servings
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Chili in bowl on top of white rice.
PrintRate

Ingredients
 

  • 2 pounds chuck roast , cut into 1/2" cubes
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 15 ounces canned kidney beans , rinsed and drained
  • 28 ounces canned crushed tomatoes
  • 1 cup beef broth

Instructions

  • In a large pot over high heat add the steak chunks, cooking until no longer pink.
  • Add the onions in the pan, stir and reduce heat to medium.
  • Cook for 4 minutes until softened.
  • Add the garlic, stirring and cooking until you can smell it, about 30 seconds.
  • Add the tomato paste and chili powder, cumin, cayenne, salt, pepper, kidney beans and tomatoes. Bring it up to a boil, then reduce to a simmer (low heat) and cook for 60 minutes.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.
Slow cooker steak chili: To make this chili recipe in a crockpot, start by browning the meat on the stovetop. Then, add it to the slow cooker with the other ingredients. Mix the ingredients, then cover the slow cooker. Cook on low for 5-6 hours or at high for 3. 
Instant pot steak chili: Set your Instant Pot to sauté and cook the beef pieces until browned. Close the Instant Pot lid and switch to manual mode. Then, cook the chili at high pressure for 20 minutes. Allow a natural pressure release for 10 minutes before doing a quick release. 

Nutrition

Calories: 405kcal | Carbohydrates: 26g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1146mg | Potassium: 1303mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1657IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 7mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe needs rework. As I was worried, 30 minutes is just not long enough to make Chuck Roast tender. The result was fine tasting as a chili, but the meat was still tough. There needs to be a much longer cooking time to soften the meat, or perhaps this should be adapted for the Instant Pot.

    Reply

    1. Hi Andrew, 30 minutes isn’t enough time to tenderize those cubes, so thank you for pointing out that error. The chili should be simmered for 60 minutes. I also attached at the bottom of the recipe card, instructions for Instant Pot or slow cooker. Sorry for the mistake, and I hope you try this again.

      Reply

  2. What a fantastic bowl of chili! I loved using cubed chuck steak instead of the usual ground meat – the beef came out so tender and full of flavor. The seasoning hit that cozy ‘comfort dinner’ spot perfectly. It made plenty, so I’m already looking forward to leftovers tomorrow. Thanks for sharing!

    Reply