Hearty Steak Chili (1 Hour)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Craving something hearty, meaty, and full of robust flavors? This steak chili, loaded with pinto beans, sweet corn, tomatoes, and green pepper, is exactly what you need. Every spoonful promises tender steak bites and the perfect blend of spices. Serve this chili with some crispy tortilla chips on the side, and you’ve got a meal that’s as comforting as it is delicious.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1.5 lbs steak, cubed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen or fresh corn kernels
  • 1 large green bell pepper, diced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cans (14.5 oz each) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 cups beef broth
  • 1 tbsp olive oil
  • Tortilla chips, for serving
  • Optional toppings: shredded cheese, sour cream, sliced green onions, fresh cilantro

Instructions

  1. Brown the Steak (5-7 minutes): In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the steak cubes in batches, ensuring not to overcrowd the pot. Brown them on all sides and set them aside.

  2. Sauté Vegetables (6-8 minutes): In the same pot, add the onions and garlic, sautéing until translucent. Stir in the green bell pepper and cook for an additional 3 minutes.

  3. Add Spices and Steak (2-3 minutes): Sprinkle chili powder, cumin, and smoked paprika over the vegetables, stirring well. Return the browned steak to the pot and season with salt and black pepper.

  4. Pour in Liquids and Simmer (30-35 minutes): Add the diced tomatoes, pinto beans, corn, and beef broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes, allowing the flavors to meld and the steak to become tender.

  5. Serve (3-5 minutes): Once the chili is thickened and flavors are well combined, ladle it into bowls. Garnish with your choice of toppings and serve with a generous side of tortilla chips.

Notes

Using a cut of steak like chuck or sirloin ensures that the meat remains tender after cooking. For an extra depth of flavor, consider adding a splash of your favorite beer or red wine to the chili. If you want a bit more kick, add a chopped jalapeño or two during the sauté process. This chili tastes even better the next day as the flavors continue to develop, so consider making it ahead of time. Serve alongside a fresh salad or some cornbread for a complete, satisfying meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 6g
  • Sodium: 670mg
  • Fat: 15g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 25g
  • Cholesterol: 70mg

Pair this with...

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Hush Puppies

To whip up a batch of hush puppies, combine cornmeal, a bit of all-purpose flour, some baking powder, and a pinch of salt in a mixing bowl. For that signature hint of sweetness, toss in a small amount of sugar. Mix in a beaten egg, a splash of milk, and diced onions to give your hush puppies some bite and depth. Now, heat up a pot of oil (or use a deep fryer if you have one) to about 365°F (185°C). Once hot, drop spoonfuls of the batter into the oil. They'll quickly puff up and turn a mouthwatering shade of golden brown. Use a slotted spoon to turn them occasionally, ensuring an even fry. Once they're crispy and golden all around, scoop them out onto a paper towel to drain. Serve them hot with a side of tartar sauce or your favorite dip.

For Tomorrow's Dinner

Steak ‘n Blue Cheese Sandwich with Mushrooms, Onions, and Horseradish Sauce (45 Minutes)

Creamy Chicken and Cheese Casserole (30-35 Minutes)

Crockpot Short Ribs with Mashed Potatoes (10 Mins + Slow Cook Time)

Chicken Francese (25 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!