Description
Wake up your taste buds with this Spicy Steak Chili, packed with tender cubes of beef, bold spices, and a hearty mix of beans. It’s the perfect one-pot comfort food with a kick.
Ingredients
3 pounds bottom round roast, cut into ½-inch cubes
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup extra virgin olive oil
3 large yellow onions, diced
2 medium jalapeno peppers, seeded and finely diced
1 tablespoon garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (4.5 ounces) chopped green chiles
2 cups beef broth, or as needed
Instructions
1. Season beef cubes evenly with the salt and pepper.
2. Heat the oil in a large skillet over high heat. Add beef, working in batches as needed. Cook for 2-3 minutes on each side, or until browned.
3. Reduce the heat to medium-high.
4. To the same skillet, add onions and jalapenos. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic and cook for 1 more minute.
5. Stir in chili powder, cumin, tomatoes, black beans, kidney beans, chiles, and beef broth.
6. Reduce heat to low and cook for 30 minutes to an hour, stirring occasionally, or until the meat is tender.
Notes
For more heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper. This chili is great served with sour cream, shredded cheese, or cornbread on the side. It also freezes well for meal prep!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 95mg