Homemade Steak Chili without Beans
You have entered a bean-free chili zone. As a bean lover, there's something about chili that's only has steak. This homemade steak chili is loaded with steak (and mind-blowing flavor) that won't break your bank, but will keep them full through the game.
Servings 12
Ingredients
- 4 TBSP peanut oil divided; can use canola or olive oil as well
- 6 lbs chuck roast trimmed and diced into 1" pieces
- 1-2 large chopped onions about 1 1/2 cups
- 4-6 TBSP chili powder start with 4 and add more if needed
- 4 TBSP cumin
- 1 TBSP oregano
- 1 -2 tsp crushed red pepper I start with 1 depending on the crowd being served
- 2 cans whole San Marzano tomatoes 28 oz each. pureed in blender to desired consistency
- 6 oz can of tomato paste
- 1 qt. beef stock
- 2 TBSP sugar
- 1 TBSP salt
- 2 tsp pepper
Toppings
Instructions
- Puree tomatoes in a blender until almost smooth (for about 10 seconds).2 cans whole San Marzano tomatoes
- In a large dutch oven, heat half the oil over medium-high heat. Add chopped onions and saute until lightly browned about 4 minutes.4 TBSP peanut oil, 1-2 large chopped onions
- Add the spices and herbs (minus the salt and pepper) and saute the onions in the spice mixture for about 3 minutes toasting everything up all nice and good.4-6 TBSP chili powder, 4 TBSP cumin, 1 TBSP oregano, 1 -2 tsp crushed red pepper
- Move the onions and spices to one side of the pot. Add the remaining oil and brown the meat in batches until it gets a nice sear. Add more oil if you need it.6 lbs chuck roast
- When the last batch of meat has been browned, add all the meat back into the pot along with the beef stock, both kinds of tomatoes, and the sugar. Stir until everything is mixed together and season with the salt and pepper.6 oz can of tomato paste, 1 qt. beef stock, 2 TBSP sugar, 1 TBSP salt, 2 tsp pepper
- Bring to a low simmer. Taste for seasoning. This is when I'll add a little more chili powder or salt and pepper if needed. Reduce the heat to low. Simmer for about 2 1/2 hours until the meat is tender covering when the chili thickens after about 1 1/2 hours or so. Periodically check for seasoning.
- Serve big large bowls with toppings and bread (see below).corn chips, chopped green onions, sour cream, pickled jalapenos
Notes
- Toppings:
- corn chips
- shredded sharp cheddar cheese
- chopped green onions
- sour cream
- pickled jalapenos
- Serve with cornbread
- Make ahead tips:
- Can be made ahead and frozen for up to 3 months.
- Can be made 1-2 days before serving as well.
