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Steak and Ground Beef Jalapeño Chili
Hearty, delicious chili with tender steak cubes, ground beef, crunchy vegetables and some jalapeños to give a nice extra kick. Topped with cheddar cheese, green onions and sour cream creates the most perfect combination of hearty, cheesy and creamy.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Dinner
Cuisine
American
Servings
8
servings
Calories
554
kcal
Equipment
Stock Pot
Ingredients
1x
2x
3x
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
Toppings
¼
cup
shredded cheddar cheese
2
tablespoon
sour cream
⅛
cup
green onions
chopped
Instructions
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.
Notes
Save in a tupperware in an air tight container. Reheat before serving.
Nutrition
Serving:
1
bowl
Calories:
554
kcal
Carbohydrates:
32
g
Protein:
38
g
Fat:
31
g
Saturated Fat:
12
g
Cholesterol:
114
mg
Sodium:
1370
mg
Potassium:
1145
mg
Fiber:
8
g
Sugar:
8
g
Vitamin A:
1260
IU
Vitamin C:
44
mg
Calcium:
95
mg
Iron:
6
mg
Keyword
chili, comfort food, dinner, football season, gluten free, hearty, lunch, soup
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