Spicy Steak Chili Bowl (Print-Friendly Version)
A bowl of spicy steak chili loaded with beans, tender beef, and bold Southwestern flavor.
# Ingredients You’ll Need:
→ Main
01 -
3 pounds bottom round roast, cut into 1/2-inch cubes
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1/4 cup extra virgin olive oil
→ Vegetables and Aromatics
05 -
3 large yellow onions, diced
06 -
2 medium jalapeño peppers, seeded and finely diced
07 -
1 tablespoon garlic, minced
→ Seasonings and Spices
08 -
3 tablespoons chili powder
09 -
1 tablespoon ground cumin
→ Canned Ingredients
10 -
1 can (28 ounces) diced tomatoes, undrained
11 -
1 can (15 ounces) black beans, drained and rinsed
12 -
1 can (15 ounces) kidney beans, drained and rinsed
13 -
1 can (4.5 ounces) chopped green chiles
→ Liquids
14 -
2 cups beef broth, or as needed
# How to Make It:
01 -
Sprinkle beef cubes evenly with kosher salt and black pepper, ensuring thorough coverage.
02 -
Heat extra virgin olive oil in a large skillet over high heat. Working in batches, add cubed beef and sear for 2 to 3 minutes per side until deeply browned. Transfer browned beef to a bowl and repeat with remaining pieces.
03 -
Reduce heat to medium-high. In the same skillet, add diced onions and jalapeños. Sauté for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
04 -
Stir in chili powder and ground cumin, mixing thoroughly with the aromatics. Add diced tomatoes with juices, black beans, kidney beans, chopped green chiles, and return the browned beef with any accumulated juices to the pot. Pour in beef broth to desired consistency and blend well.
05 -
Lower heat to a gentle simmer. Cook uncovered for 30 to 60 minutes, stirring occasionally, until the meat is tender and flavors have melded. Adjust broth as needed to maintain preferred chili consistency.
# Extra Suggestions:
01 -
For enhanced depth of flavor, consider preparing the chili a day ahead and reheating just before serving.