Why You’ll Love This Steak Chili Recipe
When you take your first bite of this hearty steak chili, you’ll instantly understand why it’s a favorite in my kitchen. The rich, savory flavors dance on your palate, warming you from the inside out.
It’s the perfect dish for chilly nights or when you need a satisfying meal. I love how the tender steak adds a depth that ground beef just can’t match.
Plus, it’s incredibly easy to make, simmering away while I attend to other tasks. Each spoonful is a comforting hug, reminding me of cozy gatherings and the joy of sharing good food with loved ones.
Ingredients of Steak Chili
When it comes to making a hearty steak chili, the ingredients you choose are just as important as the love you put into the cooking. This recipe is a symphony of flavors that harmonizes tender skirt steak with beans, tomatoes, and a blend of spices that will make your taste buds do a little happy dance.
Whether you’re planning a cozy dinner or looking to impress friends at a gathering, gathering the right ingredients is the first step in creating this delicious dish. So, let’s explore what you’ll need to whip up this comforting bowl of goodness.
Ingredients for Steak Chili:
- 1 lb skirt steak
- 1 (12 ounce) can onion soup (or dry packet with 1 1/2 cups water)
- 1 (12 ounce) can chili beans
- 1 (12 ounce) can kidney beans
- 1 (6 ounce) can tomato paste (use half)
- 1 (12 ounce) can diced tomatoes
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chili powder
- 3/4 teaspoon garlic powder
- 1 bouillon cube (use half)
- 1/2 teaspoon paprika
Now, let’s chat about some considerations when it comes to these ingredients. First off, don’t shy away from experimenting with the beans—if you have a favorite variety, feel free to swap or add them in.
And if you’re a spice lover, go ahead and increase the chili powder or toss in some jalapeños for an extra kick. The beauty of chili is that it’s quite forgiving; you can adjust flavors to suit your palate.
And remember, the longer you let it simmer, the better the flavors meld together. Just be sure to keep an eye on it and add a splash of water if it looks too thick, because nobody wants a chili that’s thicker than a brick!
How to Make Steak Chili
Let’s plunge into the heart of our hearty steak chili, shall we? First things first, take that 1 lb of skirt steak and give it a good marinade with salt, pepper, or whatever seasonings your heart desires. I once tried a wild mix of garlic powder and a pinch of cayenne, and let’s just say I was glad I didn’t have any plans for the rest of the evening!
After marinating, brown the steak in a large pot over medium heat. You want to get a nice sear on it, so don’t rush this step. Once it’s beautifully browned, set it aside. The magic of that caramelized goodness will come back to play later.
Now it’s time to bring everything together. In the same pot (because who wants to wash extra dishes?), pour in your 1 (12 ounce) can of onion soup and let it simmer gently. This is the foundation of flavor, and oh boy, does it start to smell amazing!
Next, you’ll want to add in the rest of your ingredients: the 1 (12 ounce) can of chili beans, the 1 (12 ounce) can of kidney beans, half of that 6-ounce can of tomato paste, the 1 (12 ounce) can of diced tomatoes, and don’t forget that 1 teaspoon of Worcestershire sauce. Stir in your spices, which include 2 tablespoons of chili powder, 3/4 teaspoon of garlic powder, half a bouillon cube, and 1/2 teaspoon paprika. Stir it all together until it’s a glorious, colorful mix.
Now, here comes the fun part—add the browned skirt steak back into the pot. Let everything simmer together for 2 to 3 hours, or longer if you’re feeling leisurely. Just keep an eye on it, stir occasionally, and add a splash of water if it starts looking thicker than your favorite winter sweater.
The longer it simmers, the more the flavors meld, and trust me, you’ll want to let it simmer as long as possible. It’s like the chili is throwing a party, and every ingredient is invited.
Once it’s done, you’ll have a bowl of chili that warms your heart and fills your belly. Enjoy, and don’t forget to share… or not, I won’t judge if you want to keep it all to yourself!
Steak Chili Substitutions & Variations
Although I love the classic steak chili recipe, there are plenty of substitutions and variations that can take it to new heights.
For a leaner option, try using ground turkey or chicken instead of steak. If you’re craving something spicier, add diced jalapeños or a splash of hot sauce. You can swap out kidney beans for black beans or pinto beans based on your preference.
Don’t forget to experiment with spices—cumin or smoked paprika can add depth. Finally, for a vegetarian twist, replace steak with hearty veggies like mushrooms or zucchini, ensuring your chili remains hearty and satisfying!
Additional Tips & Notes
Making chili is all about personalizing it to suit your taste, and there are a few tips that can enhance your experience.
First, don’t hesitate to add your favorite spices—cumin or cayenne can give it that extra kick. If you like a smokier flavor, try adding some chipotle peppers.
For a heartier texture, consider tossing in some diced bell peppers or corn. I also recommend letting the chili sit overnight; it tastes even better the next day.
Finally, don’t forget to serve it with some crusty bread or cornbread to soak up all that deliciousness. Enjoy your chili adventure!