Spicy Steak Chili

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Thick and chunky steak chili features fall-apart tender steak cubes, lots of hearty beans, and the perfect amount of zippy heat from jalapenos.

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 447kcal

Salt and pepper to taste
2 lbs beef stew meat, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1-2 medium jalapeno peppers, minced
3 medium cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
2 cans (15 oz each) kidney beans, drained and rinsed
2 cans (15 oz each) petite-diced tomatoes, undrained
2 cups beef broth
Sour cream, sliced jalapenos, diced red onion, and cilantro for serving, optional

Season beef stew meat well with salt and pepper. Heat vegetable oil in a medium pot or Dutch oven over medium-high heat. Add beef stew meat and sear until golden-brown. Transfer beef to a plate.
Add onion and jalapeno to beef drippings in pan and sauté over medium-high heat until onion is translucent. Add garlic and spices and cook 1-2 minutes until fragrant.
Add beef cubes, tomato paste, Worcestershire, brown sugar, beans, tomatoes, and beef broth to pot and bring to a simmer over medium-high heat.
Cover pot, reduce heat to low, and allow chili to simmer 1 to 1-1/2 hours until beef is fall-apart tender, stirring occasionally. Season chili with salt and pepper to taste and serve warm with optional toppings. Enjoy!

Storing Instructions

Store chili in refrigerator up to 6 days. Chili may also be frozen up to 2 months.