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Spicy Steak Chili in bowl on white napkin warm inviting natural light glass of water
Yesica Andrews

Spicy Steak Chili: Easy and Delicious Recipe Secrets

Wake up your taste buds with this Spicy Steak Chili, packed with tender beef, bold spices, and a flavorful blend of beans and tomatoes. Perfect for a hearty dinner that delivers a satisfying kick.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 people
Calories: 470
Ingredients Method Notes

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

Method
 

  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.
  5. Add garlic and cook for 1 more minute.
  6. Stir in chili powder, cumin, tomatoes, black beans, kidney beans, chiles, and beef broth.
  7. Reduce heat to low and cook for 30 minutes to an hour, stirring occasionally, or until the meat is tender.

Notes

  • For extra heat, add more jalapenos or a dash of hot sauce. Leftovers store well refrigerated up to 4 days or freeze for up to 3 months.