chuck steak chili recipe

Written ByJenny Smyth Posted on
chuck steak chili recipe
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The Best chuck steak chili recipe

I’m so glad you’re here to try out my favorite chuck steak chili recipe. I’ve been making this hearty dish for years, and it’s always a hit with my family and friends. The rich, bold flavors of the chili are perfect for a chilly fall or winter evening, and the best part is that it’s incredibly easy to make.

I love how the tender chunks of chuck steak simmer in a rich broth made with onions, garlic, and a blend of spices, infusing every bite with depth and complexity. This recipe is a staple in our household, and I’m excited to share it with you. Whether you’re looking for a comforting meal after a long day or a delicious option for a family gathering, this chuck steak chili recipe is sure to become a new favorite.

Plus, it’s packed with nutrients and protein from the chuck steak and beans, making it a healthy choice for any occasion. One of the things I love most about this recipe is how versatile it is – you can serve it over rice, with some crusty bread on the side, or even as a dip for chips or crackers. The possibilities are endless!

And don’t even get me started on how delicious the leftovers are – this chili only gets better with time. I like to make a big batch on Sunday night and enjoy it throughout the week for lunch or dinner. My kids adore helping me stir the pot and taste-testing the finished product (it’s always their job to give me feedback!)

And as an added bonus, this recipe is freezer-friendly, so you can make it ahead of time and stash it away for later. I like to think of this chili as comfort food in a bowl – it’s like a warm hug on a cold day.

Chuck Steak Chili

Chuck Steak Chili

4.7 from 617 votes

This hearty chili features tender chunks of chuck steak simmered in a rich, smoky tomato sauce with beans and spices. It is a satisfying one-pot meal perfect for cold weather or game day gatherings.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chili

2 lbs chuck steak, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
Salt and black pepper to taste

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the chuck steak cubes in a single layer, working in batches if needed, and brown them on all sides for about 5 minutes per batch.
3Transfer the browned meat to a plate and set aside.
4Reduce the heat to medium and add the diced onion to the pot, stirring occasionally, until softened and translucent, about 5 minutes.
5Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne if using, and cook for 1 minute until fragrant.
6Pour in the diced tomatoes with their juices, tomato sauce, and beef broth, scraping the bottom of the pot to release any browned bits.
7Return the browned chuck steak to the pot and bring the chili to a boil, then reduce the heat to low and cover.
8Simmer the chili gently for 2 hours, stirring occasionally, until the chuck steak is fork-tender and the flavors have melded.
9If the chili becomes too thick, add a splash of beef broth or water to maintain a stew-like consistency.
10Stir in the drained kidney beans and pinto beans, and cook uncovered for another 15 minutes to heat them through.
11Season with salt and black pepper to taste, then remove from heat and let rest for 5 minutes before serving.

🔧Equipment

Large heavy pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 9g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For extra depth, you can add a tablespoon of tomato paste along with the spices. Leftovers taste even better the next day as the flavors continue to develop.

Watch Video Of How Chuck Steak Chili Works

I hope you enjoy making and devouring this delicious chuck steak chili recipe as much as we do! It’s perfect for any occasion – whether you’re looking for a comforting meal after a long day or something hearty to serve at your next family gathering.

And don’t forget about all those health benefits packed into each serving – from protein-rich chuck steak to fiber-rich beans and veggies galore! Once you’ve tried this recipe out, let me know what you think by leaving me some feedback below.

❓ Frequently Asked Questions About Chuck Steak Chili

Q: What type of chuck steak should I use?

This recipe works best with lean beef chuck steak, which has plenty of connective tissue that breaks down beautifully during cooking. Look for chuck steak that’s labeled as ‘lean’ or ‘90% lean’ – this will help ensure that your chili turns out tender and not too greasy.

Q: Can I use ground beef instead?

No problem at all! If you want to use ground beef instead of chunked beef, simply brown it in a pan before adding the other ingredients. Just be aware that the texture will be slightly different.

Q: Do I have to use canned beans?

Nope! While canned beans are convenient, you can also cook dried beans yourself if you prefer. Just be sure to adjust the cooking time accordingly.

Q: How do I store leftover chili?

This chili freezes beautifully – just scoop it into an airtight container or freezer bag and stash it away in the freezer for up to 3 months. When you’re ready to reheat it, simply thaw overnight in the fridge or reheat on low on your stovetop or in your slow cooker.

Q: Can I serve this chili at room temperature?

Of course! This chili is perfect for serving at room temperature – just be sure to keep an eye on its temperature when serving hot dishes to guests.

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