This Perfect Steak Chili recipe is everything you want in a bowl of hearty, comforting goodness.  It’s loaded with steak, ground beef, tomatoes, beans, aromatics, and all the amazing spices that make a great chili.

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Perfect Steak Chili

When it’s cold outside and you just can’t get warm, what is more satisfying that cooking up a big pot of chili? 

Not just any chili, but a perfectly seasoned, thick and hearty Perfect Steak Chili that has both steak and ground beef! 

My husband is kind of particular when it comes to chili. 

He doesn’t like it too tomatoey, doesn’t like it thin and soupy, and he doesn’t like too many beans in it.  Sheesh!

There is a perfect meat-to-bean-to-tomato ratio that he thinks makes a great chili recipe, and I’m honored to have made the cut with this recipe!

If you love chili, you may want to try this family favorite – Tater Tot Chili Casserole!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Sirloin steak
• Ground beef
• Onion
• Garlic 
• Jalapeno
• Bell pepper
• Canned diced tomatoes w/green chiles
• Tomato sauce
• Better than Bouillon
• Kidney beans
• Seasonings (cumin, chili powder, cayenne powder, paprika, smoked paprika, bay leaf, salt, pepper)

Not only does this chili taste amazing with all the warm, earthy spices like smoked paprika, cumin, cayenne pepper, and the requisite chili powder, but it has a perfect chili thickness and texture. 

This isn’t the drippy chili you pour on a chili dog, this is a chunky chili that you’re gonna want in a big bowl with cheese, sour cream, and all your other favorite toppings! 

How to serve Steak Chili?

Pair this with cornbread or a batch of Jalapeno & Green Chile Spoon Bread, (shown below) for a complete warm and cozy meal.

Topping ideas for Steak Chili

Of course, this chili is fabulous all by itself, but adding your favorite toppings makes it next-level!  Here are some of our favorites:

• Chopped onion
• Fresh or pickled jalapeno slices
• Frito’s Corn Chips
• Sour cream
• Sliced scallions
• Shredded cheddar cheese
• Fiery Habanero Hot Sauce
• Tortilla chips

My family loves spicy food, so we add more cayenne pepper and jalapeno peppers than this recipe calls for. 

If you’re one of us, you might like adding a little ghost pepper powder to the rest of the seasonings!

What kind of steak is best for chili?

This recipe uses sirloin steak because of how tender it is. 

Tougher, more inexpensive cuts of meat are better when a recipe requires a longer cooking time. 

Looking for more soup recipes?  Here are some favorites:

• Slow Cooker Split Pea Soup 
• Slow Cooker White Chicken Chili (pictured below)
• Slow Cooker Cheesy Broccoli Potato Soup
• Italian Chickpea Vegetable Soup
• Slow Cooker Black Bean Soup
• Slow Cooker 15 Bean Soup with Kale

NOTES:

• Better than Bouillon is a bouillon paste sold in a jar.  It is the only bouillon I use in my soup recipes.  The flavor it provides is just incomparable to the cubes or bouillon powders out there.  
• If you’re not a fan of kidney beans, feel free to replace them with a can of your favorite beans, or completely omit the beans altogether.

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Perfect Steak Chili

Kaylen

This Perfect Steak Chili recipe is everything you want in a bowl of hearty, comforting goodness.  It's loaded with steak, ground beef, tomatoes, beans, aromatics, and all the amazing spices that make a great chili.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

0 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4 -6

Equipment

• large stock pot or Dutch oven

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 pound sirloin steak cubed
• 1 medium yellow onion diced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 4 tablespoons chili powder
• 1/4 teaspoon cayenne pepper add more to make it spicier
• 1 large bell pepper diced
• 3 garlic cloves minced
• 1-2 jalapeno peppers minced
• 14.5 ounce can diced tomatoes w/green chiles undrained
• 8 ounce can tomato sauce
• 2 cups water
• 1 1/2 tablespoons Better Than Bouillon Roasted Beef flavor
• 1 bay leaf
• 15 ounce can kidney beans drained
• salt & pepper to taste

Instructions

 

• Add ground beef to a large pot, season with salt and pepper. Cook on med-high heat until browned, drain grease. Add steak seasoned with salt & pepper to the pot with ground beef, cook until browned. Add onion and dry seasonings (except for bay leaf). Cook for a minute or two until the onion has slightly softened, then add bell pepper, garlic, and jalapeno.
• When veggies have softened a little, add diced tomatoes, tomato sauce, water, and bay leaf. Bring to a boil, stir in the bouillon until dissolved, then reduce heat to a simmer. Taste for needed salt and add your desired amount. Add beans and simmer for 30-45 minutes. Enjoy!

Notes

• Let the chili cool, then keep in the fridge in an air-tight container for up to 4 days.
•  
  You can freeze chili in freezer-safe containers or freezer bags.  Use within 3 months for the best quality.

Keyword Beans, Beef, Soup, Steak

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