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Spicy Steak Chili


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This Spicy Steak Chili is meaty and packed with bell peppers! The perfect spicy chili recipe for a cold day. 

It's so weird for me to think that as much as I love this Spicy Steak Chili, I did not enjoy chili growing up! At my grade school, we had chili once a week with cinnamon rolls. I SO looked forward to it for the huge homemade cinnamon rolls, but I did not look forward to the chili. As a kid, the texture of the beans and ground beef were just not appealing to me!  

Spicy Steak Chili

Like most food aversions I had as a kid, I got over it. But I still remember being forced to sit through recess and finish my chili while my friends played. Catholic school, y'all! 

Spicy Steak Chili

This Spicy Steak Chili has a slow burning, smoky heat to it. It's the kind of heat that you don't feel right away, but you will feel towards the end of your bite!

I really recommend serving this spicy steak chili with some cheese and sour cream on top to cut the heat a bit. Saltine and oyster crackers are also a great addition. 

Spicy Steak Chili

I use sirloin steak for this steak chili recipe, but you could also use cubed beef roast. Or, go high end and use beef tenderloin! It's totally up to you.

If you do use beef roast, spend the extra time to trim as much fat off as you can before browning the meat. 

Spicy Steak Chili

My favorite way to serve steak chili is with cornbread on the side! For something new, try out this absolutely luscious Sweet Corn Spoon Bread! This spoon bread is easy (starts with Jiffy cornbread mix), moist and so tasty. 

Spicy Steak Chili

I hope that you enjoy this Spicy Steak Chili recipe!

If you do, please remember to leave me a comment and let me know what changes you made to make it extra delicious. 

Yield: 6

Spicy Steak Chili

Spicy Steak Chili
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes


  • 3 pounds steak, fat trimmed, cut into ½ inch cubes
  • 2 pieces bacon, diced
  • 2 tsp vegetable oil
  • 1 green bell pepper, seeds removed, chopped
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 2 garlic cloves, minced (or 2 tsp garlic powder)
  • 4 tbsp chili powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp black pepper
  • 2 cans tomato paste (6 ounces)
  • 3-4 cups water 
  • 2 cans beer (12 ounces)
  • 1 15 ounce can chili beans


  1. Place a heavy 8-quart pot on the stove and heat over medium. Add beef to the pot and allow to brown for 3-4 minutes. Remove beef and place in a bowl.
  2. Add oil to pot and heat on medium. Add bacon, green bell pepper, celery and onion. Sauté for 4-5 minutes until vegetables are softened.
  3. Reduce the heat to low. Add garlic and sauté briefly, 30 second to 1 minute, until fragrant but not burned.
  4. Add remaining ingredients to the pot and bring to a simmer. Return browned beef to the pot.
  5. Allow to simmer for 1-2 hours until the chili has thickened to your liking.
  6. Serve warm, topped with sour cream, cheese, jalapenos or green onions.


If the chili is not thick enough after simmering, mix 2 tbsp water and 2 tbsp cornstarch together, then add to the chili.

If the chili is too spicy, dilute with 2 tsp of vinegar and cook another 10 minutes.

If the chili is not spicy enough, add your favorite hot sauce, 1 tsp at a time.

Spicy Steak Chili

Spicy Steak Chili

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