Hearty Chuck Steak Chili Recipe

Imagine a bowl of rich, savory chili that warms you from the inside out. This chuck steak chili is not just a meal; it’s a delightful experience that brings comfort and satisfaction. Ideal for chilly evenings or gatherings with friends, it’s packed with flavor and a touch of spice that will leave everyone coming back for seconds.

This recipe takes the humble chuck steak and transforms it into a tender, juicy delight. Slow-cooked to perfection, the meat absorbs all the robust flavors from the spices and tomatoes, resulting in a chili that is both hearty and comforting. Whether served on its own or with cornbread on the side, it’s a dish that everyone will love.

The Ultimate Hearty Chili for Your Next Gathering

A bowl of chuck steak chili with beans and tomatoes, garnished with cilantro and served with cornbread.

This chuck steak chili boasts a rich, meaty flavor complemented by a robust blend of spices, beans, and tomatoes. Each bite is a symphony of taste, with the chuck steak becoming meltingly tender and the spices creating an inviting warmth.

Ingredients

2 pounds chuck steak, cut into 1-inch cubes
1 large onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
2 cups beef broth
2 tablespoons olive oil
Chopped cilantro or green onions for garnish (optional)

Instructions

Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chuck steak and brown on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Combine Ingredients: Return the browned chuck steak to the pot. Add the crushed tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce heat and cover. Let it simmer for at least 1.5 to 2 hours, stirring occasionally, until the meat is tender and flavors have melded.
Serve: Taste and adjust seasoning if necessary. Ladle the chili into bowls and garnish with chopped cilantro or green onions if desired.