This steak chili is the best beef chili recipe ever. That"s a big statement, but it"s true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You"ll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

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We"ve been eating A LOT of chili around here the past few weeks. We"re taking new pictures for many of the chili recipes on the website so have been taste testing chili almost daily. Of all the chili recipes we"ve tried, this one is our favorite.

Why steak chili = the best beef chili

The flavor is unbelievably rich.Think of a slow-cooked roast in chili form.The big chunks of tender beef make us wonder why they"re not in every beef chili recipe.It"s a simple chili that is all about the flavorful tomato sauce, the melt-in-your-mouth chuck steak, and a few beans.

How to make the best steak chili

Start by searing the beef. This extra step will take you about 10 minutes, but I promise that it is well worth the effort.Now mince the onion and celery so that they are the same size. We don"t want any big chunks of celery here messing with the beef. If you mince the celery, it will blend into the sauce and add flavor without turning this into a veggie-focused chili. Keep the focus on the steak!Caramelize the tomato paste. It"s as easy as adding it to the pot and letting it cook until it becomes slightly darker and sweet-smelling. Big-time flavortown here.After you add the spices to the pot, pour in the beef bone broth and scrape the bottom of the pot so that every delicious morsel of that dark brown stuff on the bottom of your pot (vond) works its way into your chili.Now add some crushed tomatoes, a little honey (yes!), and that beautifully seared steak and let it gently simmer away for 2 hours. When you come back to your stove, stir some beans into the pot and be prepared to fall in love.

What kind of steak should I use for chili?

We like to use chuck steak which has lots of beefy flavor. But any cut of beef that is marked as ‘stewing beef" or ‘beef roast" will work well in this recipe. You want a tough cut of beef that will soften and become tender and tasty after a long cook.

Avoid any of the lean cuts intended to be served on a plate. Rib-eye, sirloin, and porterhouse are a few examples of steak NOT to use. You"ll know which ones they are as they"ll be the most expensive. They will dry out when simmered for hours and you"ll end up with tough bits of meat in your chili. We don"t want this!

Instead, look for the cheapest cuts of steak. The inexpensive cuts get better the longer that they are cooked.


Toppings for steak chili

Normally, we"re all about adding some cheddar cheese and sour cream on top of our chili. But this steak chili is so unbelievably rich that we found that our go-to chili toppings distracted from the chili rather than added to it. We"re not saying that you shouldn"t test that yourself, but that"s what we found.

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The toppings we liked the best on this steak chili are:

Minced red onion.Cilantro. We love the flavor.

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