A delicious, slightly spicy steak chili with beef cubes, ground beef and a variety of vegetables all mixed into a tomato sauce and beef broth based soup. The chili is then topped with sour cream and shredded cheddar cheese and sprinkled with green onions. This chili is absolutely packed with flavor and is made a little differently than your typical chili in the sense that it does not use a lot of dried spices, but rather natural spice with a little help from some hot sauces.
This chili is perfect to enjoy on a cold day during the winter months. This is also the best game day steak chili. We love making this recipe, especially on football Sunday when our team is playing over dinner time! When I think of comfort food, I immediately think of chili. Chili is also one of those recipes that I think is truly better the next day. Once all of those ingredients can sit and marinade with each other, the real flavor happens. This is by far one of my favorite chili recipes, and the secret recipe that helps me bring in that natural heat? Jalapeno peppers.
Wait until you see how many fresh ingredients this recipe has. It is one of the best to make because the freshness and flavor you get from that freshness is just out of this world!
- beef cubes or steak of choice
- ground beef
- unsalted butter
- garlic clove
- light olive oil
- red bell pepper
- poblano pepper
- jalapeño pepper
- tomato sauce
- canned corn
- beef broth
- can of black beans
- Frank's Red Hot Sauce
- Cholula's Chili Garlic Sauce
- salt and black pepper
- shredded cheddar cheese
- sour cream
- green onions
See recipe card for quantities.
While there are a lot of ingredients, this is not a recipe to be intimidated by. The process is actually quite simple and only requires a few steps once you have all of the vegetables prepared.
In a stock pot, melt butter and add olive oil. Add in crushed garlic, chopped onion, chopped red bell pepper, chopped poblano pepper and chopped jalapeño.
Add in ground beef and cook on heat until vegetables soften and beef starts to brown.
Add in tomato sauce, beef broth, canned corn, black beans, Frank's Red Hot Sauce, Cholula's Chili Garlic sauce, salt and pepper. Mix well with a wooden spoon. Add in beef cubes and mix again.
Bring the burner up to medium-high heat and bring the chili to a simmer. Simmer for 15-20 minutes until chili starts to thicken and some of the broth begins to evaporate. Pour the chili into a bowl. Top with shredded cheddar, sour cream and chopped green onions.
Hint: do not cook your steak before hand. Allowing it to simmer in the chili will not only allow it to pick up all of the delicious flavor surrounding it, but it will also give it the most tender texture that just melts in your mouth.
There are a few ingredients that you can swap out to change up this recipe.
- Vegetarian - if preferred, the meat can be replaced with cooked tofu.
- Beans - the black beans can be replaced with pinto beans, chili beans or kidney beans.
- Beef Cubes - the beef cubes can be replaced with a cubed ribeye, chuck roast, skirt steak, or sirloin steak.
There are a few ways you can ramp up this recipe to make it even better!
- Spicy - add a little bit of chili pepper flakes, chili powder, green chiles, or cayenne pepper while cooking to imbue extra heat into the dish.
- Deluxe - top with the normal toppings but then also add crushed tortilla chips or Doritos to really take your chili to the next level and also make it a little more kid friendly.
- Kid friendly - omit some of the spicy ingredients to make it friendlier for kids. You could replace the jalapeno with extra bell peppers and green bell pepper.
To create this recipe, I prefer to use a dutch oven. You can also use a slow cooker, but if you do, make sure that you brown the ground beef prior to adding it. The beef cubes can be added directly to the chili though so it cooks all day in the flavor. You also will need a cutting board and a sharp knife in order to cut up the vegetables.
Save leftovers in an airtight container in the refrigerator for up to 5 days.
These ingredients do stand up well to freezing and can be frozen in a freezer safe container or bag for up to 2 months.
If you don't want to use beef cubes, you can get a nice steak and cut it into cubes yourself. This is a great option if you want a good steak. As you let the chili cook, you let the steak cubes cook in it which gets you a real tender steak, especially if you are using a good quality meat.
I personally always prefer to use fresh garlic and usually steer away from garlic powder if I can. Garlic powder is always something you can add, but I don't find it 100% necessary in a recipe that already packs so much flavor.
The steak should be cut into 2-inch cubes. You can cut them bigger if you prefer. I would suggest not to cut them smaller because you do not want them to overcook.
Steak and Ground Beef Jalapeño Chili
- Stock Pot
For the Chili
- 1 ½ lb beef cubes
- 1 lb ground beef
- 4 tablespoon unsalted butter
- ¼ cup olive oil
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 white onion chopped
- 1 poblano pepper chopped
- 2 jalapeño peppers chopped
- 28 oz tomato sauce
- 15.25 oz can of corn
- 1 ½ cup beef broth
- 15 oz can of black beans
- ⅛ cup Frank's Red Hot Sauce
- 2 tablespoon Cholula's chili garlic sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup shredded cheddar cheese
- 2 tablespoon sour cream
- ⅛ cup green onions chopped
- In a stock pot, melt butter and add olive oil.
- Add in crushed garlic, chopped onion, chopped red bell pepper, chopped poblano pepper and chopped jalapeño.
- Add in ground beef and cook until vegetables soften and beef starts to brown.
- Add in tomato sauce, beef broth, canned corn, black beans, Frank's Red Hot Sauce, Cholula's Chili Garlic sauce, salt and pepper. Mix well.
- Add in beef cubes and mix again.
- Bring the burner up to medium high and bring the chili to a simmer.
- Simmer for 15-20 minutes until chili starts to thicken and some of the broth begins to evaporate.
- Pour the chili into a bowl. Top with shredded cheddar, sour cream and chopped green onions.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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