Spicy Steak Chili is a hearty chili loaded with beef, onions, beans, and spicy flavors! With tender steak and a definite kick, this chili will be a hot (literally) option for your chili recipes. And, it’s a delicious option to serve during game days! Your taste buds will come alive after a bite of this flavorful dish. If you love chili, be sure to try my Grandma’s Homemade Chili!
Spicy Steak Chili
The fall season is in full swing around here, and I hope it lasts a while because it’s my favorite season of the year! The temperature is crisp and cool, the leaves are changing colors, and there is no better time to stock up on chili recipes! With all the chili recipes out there, it’s fun to have a range of spiciness in recipes. Spicy Steak Chili lives up to its spicy name! There is a definite kick that you will not miss in this chili! When you make these, be sure to serve them with a piece of my homemade corn bread.
Spicy Steak Chili Ingredients & Substitutions
Beef: I chose to use bottom round roast for this recipe. I love the large cubes of beef in this chili. You could use ground beef in this recipe if you prefer, but you may want to omit or reduce the amount of olive oil used.
Jalapeno peppers: You have some control over the spiciness of the jalapenos you choose. The older the pepper, the spicier it will be. Looking at a pepper, the older ones will have stress marks, like little white lines or flecks on the flesh. The younger (less spicy) peppers will have clear shiny flesh.
Onions: I used yellow onions for this recipe, but you could use white onions if that’s what you have on hand.
How to Store Spicy Steak Chili
Spicy Steak Chili leftovers can be stored in an airtight container in the refrigerator for up to four days. You could also store in the freezer for up to six months. If freezing, be sure to use a freezer-safe container that is labeled and dated.
More Chili Recipes
Spicy Steak Chili
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
Instructions
- Season beef cubes evenly with the salt and pepper.
- 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.
- Reduce the heat to medium-high.
- To the same skillet, add onions and jalapenos. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic and cook for 1 more minute.
- Stir in chili powder, cumin, tomatoes, black beans, kidney beans, chiles, and beef broth.
- Reduce heat to low and cook for 30 minutes to an hour, stirring occasionally, or until the meat is tender.
Did you make this recipe?
You can tag me at @iamhomesteader.
I made this recipe last night for a chili cookoff at work. I made it according to instructions and instead of simmering for 4 hours on the stove, I put it in the crockpot while we slept and then transported to work and left on warm setting for another hour or so. Proof that the recipe is good – I came in 2nd place in the cookoff!
If making this for myself, I might put in all the jalapeno seeds and make it more spicy, as I like REALLY spicy food. This was definitely more mild in my book, but still pretty yummy. I would likely made this again!
So many tasty recipes