Steak Chili
This Steak Chili is a hearty beef chili that will warm you up (and fill you up) on cold days. The large chunks of beef are melt-in-your-mouth tender!
Prep Time15 minutes mins
Cook Time1 hour hr 45 minutes mins
Total Time2 hours hrs
Course: Soup
Cuisine: American
Keyword: Chili, Texas Chili
Servings: 8
Calories: 351kcal
Author: Echo Blickenstaff
- 1/4 cup canola oil
- 3 pounds beef stew meat cut into 1/2 inch cubes
- 3 cloves garlic minced
- 4 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon red chili paste
- 1 quart beef broth
- 1/3 cup cornmeal
- 3 cans red beans drained
For garnish (optional)
- sour cream
- shredded cheddar cheese
- white onion chopped
- sliced jalapeños
Heat oil in large skillet. Add beef and brown on all sides.
Drain well and put beef into a large stock pot. Add garlic, chili powder, salt, oregano, cumin, red chili paste, and beef broth. Stir well and bring to a boil. Cover and simmer for 1 hour and 15 minutes, stirring occasionally.
Stir in cornmeal and beans.
Simmer uncovered for 30 more minutes, stirring occasionally.
Serve immediately. Garnish with sour cream and shredded cheddar cheese.
More ways to serve chili:
- Serve chili over a large baked potato
- Pile chili over rice
- Add a scoop of chili over crushed Fritos for a Frito pie type dish
- Make a chili pizza by spreading a thick layer of the soup over a flat pan of cornbread.
- Layer chili with fresh flour or corn tortillas.
Calories: 351kcal | Carbohydrates: 8g | Protein: 41g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 1184mg | Potassium: 767mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1202IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 5mg