Mastering Steak Chili Recipe: Tips for a Flavorful Classic

For the Steak:

• 2 lbs sirloin or chuck steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon chili powder

For the Chili:

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped (for garnish)

Preparing the Steak:

1. Season the Steak: In a large bowl, toss the steak cubes with olive oil, salt, pepper, smoked paprika, ground cumin, and chili powder. Make sure each piece is well-coated with the seasoning.
2. Brown the Steak: Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Working in batches, add the steak cubes and brown them on all sides. This step is crucial for developing a rich flavor base. Once browned, remove the steak cubes from the pot and set them aside.

Building the Chili Base:

1. Sauté the Vegetables: Add the remaining tablespoon of olive oil in the same pot. Add the diced onions, bell pepper, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened and the onions are translucent. Stir frequently to prevent burning.
2. Add Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant.

Combining Ingredients:

1. Deglaze the Pot: Pour some beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. This adds extra flavor to your chili.
2. Add the Tomatoes and Beans: Stir in the diced tomatoes (with their juices), tomato sauce, kidney beans, and black beans.
3. Return the Steak: Add the browned steak cubes back into the pot.
4. Season the Chili: Add the remaining beef broth, Worcestershire sauce, soy sauce, brown sugar, dried oregano, dried basil, ground coriander, and cayenne pepper. Stir everything together to combine.

Simmering:

1. Bring to a Boil: Increase the heat to high and bring the chili to a boil.
2. Simmer: Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for at least 1.5 to 2 hours. This slow cooking allows the flavors to meld and the steak to become tender. Stir occasionally to prevent sticking.

Final Touches:

1. Taste and Adjust: After simmering, taste the chili and adjust the seasoning if necessary. Depending on your preference, you might want to add more salt, pepper, or cayenne pepper.
2. Garnish and Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with your favorite chili toppings, such as shredded cheese, sour cream, or sliced green onions.

1. Choose the Right Steak: Select cuts like sirloin or chuck for the best texture and flavor. Sirloin offers a balance of tenderness and flavor, while chuck steak is slightly fattier, adding richness to the chili. Both cuts are ideal for slow cooking and absorbing flavors.
2. Brown the Meat Properly: Don’t overcrowd the pot when browning the steak. This ensures each piece gets a good sear, enhancing the chili's overall flavor. Brown the steak in batches if necessary to avoid steaming the meat.
3. Layer Flavors: To build a rich base, start by sautéing onions, garlic, and vegetables. Deglaze the pot with beef broth to lift the flavorful browned bits stuck to the bottom, adding depth to the chili.
4. Adjust Spice Levels: The heat in your chili can be tailored to your taste. Use cayenne pepper sparingly at first and adjust as you simmer. Taste the chili towards the end of cooking and add more spice if needed.
5. Use Fresh Spices: Use fresh ground spices like cumin and paprika for the best flavor. Pre-ground spices can lose potency over time so that fresh spices will provide a more vibrant taste.
6. Let it Simmer: Allow the chili to simmer for 1.5 to 2 hours. This slow cooking time helps the flavors meld together and makes the steak tender. Stir occasionally to prevent sticking and ensure even cooking.
7. Rest the Chili: After cooking, let the chili rest for a few minutes before serving. This resting time helps the flavors develop further and thickens the chili as it cools slightly.
8. Freeze for Later: Chili freezes well, making it perfect for make-ahead meals. Store it in airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

By following these tips, you’ll elevate your steak and chili recipe to a new level of deliciousness, ensuring a rich, flavorful, and satisfying meal every time.

About One Stop Halal

Welcome to the Home of the Halal Beef. We carry various beef cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.