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Kickin’ Steak Chili

Thick and chunky, this kickin' steak chili is the ultimate football food fare! Feel free to dial back the heat if you like your chili a little tamer.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes


  • 3 lbs beef stew meat cut into 1/2 in cubes
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 2 tablespoons vegetable oil
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 30 oz petite diced tomatoes, undrained
  • 1 cup tomato sauce
  • 2-3 jalapeno peppers finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Shredded cheese and sour cream for serving optional


  • In a large skillet over medium-high heat, cook beef cubes, onion, and garlic in oil, stirring occasionally until meat is no longer pink and thoroughly cooked, about 10 minutes.
  • Stir in beans, tomatoes, tomato sauce, jalapeno pepper, chili powder, and cumin. Bring chili to a boil over medium-high heat, stirring occasionally until chili is heated through. Reduce heat to low and simmer 1 hour, stirring occasionally.
  • Season chili with salt and pepper and serve with shredded cheese and sour cream if desired.


Store chili in refrigerator up to 3 days.