Steak Chili Con Carne

Steak Chili Con Carne is a hearty and smoky dish packed with tender steak, rich spices, and just the right amount of heat. This recipe transforms classic chili into a robust and flavorful meal by using steak instead of ground beef, creating a satisfying texture and depth of flavor. Perfect for chilly nights, game days, or anytime I crave a comforting bowl of chili.

Why I Love This Recipe

Tender steak instead of ground beef – The bite-sized pieces of steak bring a rich, meaty texture that elevates the dish.

Deep, smoky flavor – The combination of smoked paprika, chili powder, and cocoa powder creates a bold and complex taste.

Perfect balance of heat – I can easily adjust the spice level by adding more jalapeño, cayenne, or leaving them out altogether.

One-pot meal – Everything cooks in a single pot, making cleanup easy.

Great for leftovers – The flavors deepen overnight, making it even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs beef steak (sirloin or chuck), cut into bite-sized cubes

1 onion, diced

2 tablespoons olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 jalapeño, finely chopped (optional, for heat)

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 can (14 oz) crushed tomatoes

1 can (15 oz) kidney beans, drained and rinsed

2 cups beef broth

1 can (15 oz) black beans, drained and rinsed

2 teaspoons ground cumin

1 tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon ground oregano

1 teaspoon cocoa powder (optional, for depth of flavor)

Salt and pepper to taste

1 tablespoon Worcestershire sauce

½ teaspoon cayenne pepper (optional, for extra heat)

Directions

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the steak cubes, season with salt and pepper, and sear until browned on all sides. Remove and set aside.

In the same pot, sauté the diced onion and garlic for 2-3 minutes until fragrant.

Add the chopped bell peppers and jalapeño, cooking for another 3-4 minutes until softened.

Stir in the tomato paste, cumin, smoked paprika, chili powder, oregano, and cocoa powder. Cook for 1 minute to release the flavors.

Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir to combine.

Return the seared steak to the pot. Add Worcestershire sauce and cayenne pepper (if using). Bring to a simmer.

Cover and let cook on low heat for 1.5 to 2 hours, stirring occasionally, until the steak is tender.

In the last 30 minutes, add the drained kidney and black beans. Stir well and continue cooking.

Adjust seasoning as needed and serve hot with favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 6

Variations

Spicy Kick: I add an extra jalapeño or increase the cayenne for more heat.

Bean-Free Version: For a low-carb option, I skip the beans and add more steak or vegetables.

Different Meats: Instead of steak, I sometimes use pork shoulder or even shredded chicken for a different take.

Thicker Chili: To make it thicker, I reduce the beef broth slightly or simmer uncovered for the last 30 minutes.

Vegetable Boost: Adding corn, zucchini, or mushrooms gives it more texture and nutrition.

Storage and Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.

Freezing: This chili freezes well. I let it cool completely, then freeze in portions for up to 3 months.

Reheating: I warm it on the stovetop over medium heat, adding a splash of broth if needed. For a quick meal, I microwave individual servings for 2-3 minutes.

Related Recipes:

• Carne Guisada
• Beef Chili
• The Best Ground Beef Chili

FAQs

How do I make this chili thicker?

I let it simmer uncovered for the last 30 minutes or mash some of the beans to create a thicker consistency.

Can I make this in a slow cooker?

Yes! I sear the steak first, then add all the ingredients (except the beans) to the slow cooker and cook on low for 6-8 hours. I stir in the beans in the last hour.

What toppings go well with this chili?

I love topping it with shredded cheese, sour cream, fresh cilantro, diced onions, or avocado slices.

Can I use ground beef instead of steak?

Absolutely! While steak adds a unique texture, ground beef works well if I want a more traditional chili.

Is the cocoa powder necessary?

No, but I like using it because it adds a subtle depth and richness to the flavor without making the chili taste like chocolate.

Conclusion

Steak Chili Con Carne is a rich, flavorful, and satisfying dish perfect for any occasion. The tender chunks of steak, smoky spices, and hearty beans make this a go-to comfort meal. Whether I’m making it for a family dinner or meal prepping for the week, this chili never disappoints. Plus, it only gets better the next day.

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