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–+ servings
white bowl of steak chili with bowls of green onions, white grated cheddar and fritos on a gray and white checked runner.
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Completely Steak Chili

A hearty steak chili that is rich with savory spice. The perfect meal on a cold day, steak chili more than satisfies.
Course Meat, Soup
Cuisine Tex Mex
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 12
Author Lori Murphy

Ingredients

  • 4 tablespoon 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 ½ cups
  • 4-6 tablespoon chili powder start with 4 and add more if needed
  • 4 tablespoon cumin
  • 1 tablespoon oregano
  • 1 -2 teaspoon 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 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon pepper

Toppings

  • corn chips
  • chopped green onions
  • sour cream
  • pickled jalapenos

Instructions

  • Puree tomatoes in a blender until almost smooth (for about 10 seconds).
  • In a large dutch oven, heat half the oil over medium-high heat. Add chopped onions and saute until lightly browned about 4 minutes.
  • 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.
  • 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.
  • 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.
  • 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 ½ hours until the meat is tender covering when the chili thickens after about 1 ½ hours or so. Periodically check for seasoning.
  • Serve big large bowls with toppings and bread (see below).

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.