Hearty Sirloin Steak Chili (Stove Top, Slow Cooker)
This hearty Steak Chili recipe is meaty with rich flavor. It’s packed with bell peppers and beans, my favorite chili recipe for cold winter months!
It’s so weird for me to think that as much as I love this Spicy Steak Chili, I did not love classic chili growing up! As a kid, we had chili once a week at my elementary school. The cafeteria served a chunky bean chili with delicious homemade cinnamon rolls.
I so looked forward to chili day because of the homemade cinnamon rolls, but I did not love eating the chili. As a kid, the texture of the beans and ground beef were just not appealing to me! But the cinnamon rolls alone were worth it!
As an adult, I’ve come around to enjoy most chili recipes, and I especially love a good, hearty Texas chili like this one! This 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 include some options below for making this recipe spicier if desired.
An important note before we move on to the recipe. I do have you sear the chunks of beef and veggies before adding the liquid and seasonings. I realize that this is an extra step, but I beg you, don’t skip it! It adds so much extra flavor to the chili.
Substitutions and Additions:
This recipe is versatile and has several ingredient substitutions that work well.
I think the best recipe is one that uses what you have on hand at home! Here are a few suggestions, below:
- Feel free to substitute drained black beans, pinto beans or dark red kidney beans.
- I use sirloin steak for this steak chili recipe. It’s not the most tender cut of steak, and is pretty affordable, so it’s my top choice for this recipe! You can also use cubed beef chuck roast, round steak or beef stew meat. If you do use beef roast, please trim as much fat as you can before you add it. Or go high end and use beef tenderloin tips! It’s totally up to you.
- Add 1-2 jalapeno peppers or chipotle peppers when you add the onions to add spicy flavor!
- Substitute red bell pepper for the green pepper.
- Yes, you can use canned crushed tomatoes! Substitute a 15-ounce can of crushed tomatoes (or tomato sauce). For each can used, reduce the tomato paste in the recipe by 6 ounces, and the added water by about 1.5 cups.
- Add a pinch of cocoa powder, a splash of brewed coffee, or a square of dark chocolate for extra depth of flavor!
Serving Suggestions
I like to top a warm bowl of chili with cheddar cheese, sour cream and diced jalapenos. Feel free to use your favorite toppings!
For an easy side, serve with tortilla chips, saltine crackers or oyster crackers! If you have extra time, I love serving this steak chili is with cornbread on the side! My favorite cornbread is this spoon bread, which starts with a Jiffy cornbread mix. It is moist and so tasty.
Leftover Chili
Store leftover steak chili in an airtight container in the refrigerator for 2-4 days. You can also freeze this chili in a freezer-safe container for up to 6 months.
If you have leftovers, consider using them in this yummy Chili Omelette!
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.
Hearty Sirloin Steak Chili
This hearty chili made with sirloin steak is full of flavor! The perfect winter meal.
Ingredients
- 3 pounds sirloin steak, fat trimmed, cut into 1-inch cubes
- 2 teaspoons olive oil
- 2 pieces bacon, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 large onion, diced
For the liquid:
- 2 garlic cloves, minced (or 2 teaspoons garlic powder)
- 2 cans tomato paste (6 ounces)
- 3-4 cups water
- 24 ounces light beer or beef broth
- 1 15- ounce can chili beans
Seasonings:
- 4 tablespoons chili powder
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- (optional) 1 pinch cayenne pepper or red pepper flakes, for added heat
Instructions
- Place a heavy 8-quart large pot or Dutch oven on the stovetop. Head over medium heat. Add beef to the pot and allow to brown for 3-4 minutes. Transfer beef to a paper-towel lined plate.
- Add oil to pot and heat on medium-high heat. Add bacon, green bell pepper, celery and onion. Sauté for 4-5 minutes until vegetables are softened.
- Reduce the heat to low. Add garlic and sauté briefly, 30 seconds to 1 minute, until fragrant but not burned. Scrape the bottom of the pot with a wooden spoon to work up any brown bits that are stuck.
- Add remaining ingredients to the pot and bring to a simmer. Return browned beef to the pot.
- Allow to simmer on low for 1-2 hours until the chili has thickened to your liking.
- Serve warm, topped with sour cream, cheese, jalapenos or green onions.
Notes
If the chili is not thick enough after simmering, mix 2 tablespoons water and 1 tablespoon cornstarch together, then add to the chili.
If the chili is too spicy, dilute with 2 teaspoons of vinegar and cook another 10 minutes.
If the chili is not spicy enough, add your favorite hot sauce, 1 teaspoon at a time.
Slow Cooker Instructions: For a slow cooker steak chili recipe, complete steps 1-3 as written. Add browned beef and veggies to the crockpot with the rest of the ingredients. Cook on low for 6-8 hours, or high for 2-3 hours.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 773Total Fat 37gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 18gCholesterol 212mgSodium 1431mgCarbohydrates 33gFiber 8gSugar 13gProtein 71g
The nutrition for this recipe is calculated by an app and may be incorrect.
