Perfect Spicy Steak Chili For A Cozy Night In
This hearty chili features tender steak, vibrant spices, and a rich, meaty base, perfect for cozy evenings.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Meat
- 1.5 pounds Steak (sirloin or flank) Cut into bite-sized pieces.
Oils
- 2 tablespoons Olive Oil For searing the steak and sautéing vegetables.
Vegetables
- 1 large Onion Finely chopped.
- 4 cloves Garlic Minced.
- 2 medium Bell Peppers One red and one green, chopped.
Spices
- 2 tablespoons Chili Powder Adjust according to spice preference.
- 1 teaspoon Ground Cumin
Canned Goods
- 28 ounces Crushed Tomatoes For a rich, tangy base.
- 15 ounces Kidney Beans Drained and rinsed.
- 2 cups Beef Broth For a flavorful liquid base.
Seasonings
- to taste Salt
- to taste Black Pepper
Garnish
- 1/4 cup Fresh Cilantro Chopped, for garnish.
Instructions
- Prepare your ingredients: chop the steak, onion, garlic, and bell peppers.
- Heat olive oil in a large pot over medium-high heat. Sear steak pieces until browned, about 3-4 minutes per side. Remove and set aside.
- Add onion, garlic, and bell peppers to the pot. Sauté until soft, about 5-7 minutes.
- Add chili powder and cumin, cooking for an additional 1-2 minutes.
- Return the steak to the pot, add crushed tomatoes and beef broth, and stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for at least 45 minutes.
- Add kidney beans and simmer for an additional 15-20 minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container for up to five days. Can be frozen for up to three months.