With tender steak and a definite kick, Spicy Steak Chili will be a hot (literally) option for your Fall chili recipes! 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!
How to Make Spicy Steak Chili
Spicy Steak Chili is a chili that will make your house smell deliciously spicy!
- Begin by seasoning the beef with salt and pepper. Cook the beef cubes in oil until you have all the beef cooked. Set it off to the side.
- In the same skillet add more oil to medium-high heat. Cook the onions and jalapeno peppers for about 5 minutes and then add the garlic to cook for about one minute.
- Stir in chili powder, cumin, tomatoes, beans, chiles, and browned beef cubes. Reduce heat to low and let it cook for 4 hours.
- Be ready to notice the spiciness in the air as the flavors in the chili all come together.
I love to add sour cream, shredded cheese, and green onions to top it all off before I dig in! Of course, if do not like spicy chili, you can always leave out the jalapeno pepper. But, I assume you like spice since you clicked on a spicy chili recipe! Serve it with Homemade Corn Bread for a satisfying meal.
Looking for Other Chili Recipes?
The more recipes for chili, the happier everyone will be! I have quite a few to choose from!
Spicy Steak Chili
Wake up your taste buds with this Spicy Steak Chile, loaded with tender beef and a kick!
- 3 pounds bottom round roast, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 3 large onions, diced
- 2 jalapeño peppers, seeded and finely diced
- 1 tablespoon garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 can (28-ounces) chopped tomatoes
- 1 can (15-ounces) black beans, drained and rinsed
- 1 can (15-ounces) kidney beans
- 1 can (4.5-ounces) chopped green chiles
- Season beef with salt and pepper.
Heat oil in a large skillet over high heat, add beef in batches and cook each side 2-3 minutes. Transfer to a bowl to set aside. Repeat with remaining batches.
- Reduce the heat to medium-high.
Add 1 tablespoon olive oil, onions, and jalapeno peppers, scraping the brown bits from the pan. Cook for 5 minutes. Add garlic and cook for 1 more minute.
Stir in chili powder, cumin, tomatoes, beans, chiles, and browned beef cubes.
- Reduce heat to low and cook for 4 hours.