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- 1 lb (450g) sirloin steak, cut into small cubes - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 jalapeño peppers, minced (add more for extra heat) - 1 can (14 oz) diced tomatoes - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup beef broth - Fresh cilantro, chopped (for garnish) - Sour cream (optional, for serving) - Shredded cheese (optional, for serving) Using fresh ingredients gives your chili a bright taste. Fresh vegetables like onion, garlic, and peppers add crunch and flavor. You can use canned ingredients for ease and convenience. Canned tomatoes and beans save time and still taste great. Just rinse canned beans to remove extra salt. For the best taste, I prefer fresh for key flavors. Quality ingredients make a big difference in your dish. Fresh sirloin steak brings richness and texture. High-quality spices enhance the flavor profile. Always check the labels on canned goods. Look for low-sodium options to keep it healthy. Good ingredients lead to a tasty chili that everyone will love. {{ingredient_image_1}} First, get a large pot or Dutch oven. Heat one tablespoon of olive oil on medium-high heat. Once hot, add one pound of cubed sirloin steak. Sauté the steak until it turns brown on all sides. This usually takes about five to seven minutes. After that, remove the steak from the pot and set it aside. This helps keep the meat juicy. In the same pot, add one diced large onion. Cook it for three to four minutes until it gets soft. Then, toss in three minced garlic cloves. Cook this mix for another thirty seconds until you smell the garlic. Next, add one diced red bell pepper, one diced green bell pepper, and two minced jalapeño peppers. Sauté these veggies for about five minutes until they become tender and vibrant. Now, it’s time to bring everything together. Return the browned steak to the pot. Add in one can of diced tomatoes, one can of kidney beans, and one can of black beans. Then, stir in two tablespoons of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Don't forget to add salt and pepper to taste. Pour in one cup of beef broth and bring the mix to a boil. Once it boils, lower the heat and cover the pot. Let it simmer for thirty to forty minutes, stirring occasionally. After simmering, taste the chili. Adjust the seasoning if needed, adding more salt, pepper, or cayenne for extra heat. Serve your chili hot, garnished with chopped cilantro, sour cream, and shredded cheese if you like. To make your Spicy Steak Chili just right, start with the right peppers. I love using jalapeños for heat, but you can add more for a fiery kick. If you want less heat, remove the seeds. You can also use serrano peppers for a different flavor. Always taste as you go, and add cayenne pepper slowly. A little goes a long way, and you can always add more later. For tender steak, choose sirloin or flank steak. I recommend cutting it into small cubes for even cooking. Searing the steak first creates a nice crust. This step locks in the juices and adds flavor. Cook it just until brown, then set it aside. It will finish cooking later with the other ingredients. This method ensures your steak stays juicy and tender. Herbs and spices make a big difference in your chili. I use chili powder, cumin, and smoked paprika for warmth and depth. Fresh herbs like cilantro add brightness. You can also try adding a bay leaf while it simmers for extra flavor. Don't forget to taste and adjust the seasoning at the end. A little salt and pepper can really bring out the flavors. Pro Tips Choose the Right Cut: Sirloin steak is a great option for chili as it remains tender and flavorful after cooking. However, you can also use chuck roast for a more budget-friendly choice that becomes melt-in-your-mouth tender when simmered. Adjust Your Heat Level: If you prefer a milder chili, remove the seeds from the jalapeños before mincing. For extra heat, consider adding a pinch of red pepper flakes or using spicier peppers like habaneros. Batch Cooking: This chili freezes beautifully! Make a double batch and freeze leftovers in individual portions. It’s perfect for quick meals on busy nights. Garnish for Flavor: Fresh cilantro and a dollop of sour cream not only add color but also enhance the flavors of the chili. Don’t skip the toppings for the best experience! {{image_2}} You can swap the steak with chicken or turkey. Both meats work well. Use boneless cuts for easy cooking. Chicken breast or turkey thigh adds a lighter flavor. Cook them the same way as the steak, and enjoy a new twist. If you want a meat-free chili, try using meat alternatives. Options like tempeh or tofu can add protein. You can also use lentils for a hearty texture. Cook them just like the steak. They soak up all the spices and flavors, making a filling dish. Beans are key to chili's heartiness. You can mix and match different beans. Try pinto beans or navy beans for variety. Each type adds a unique taste and texture to the dish. Feel free to experiment and find your favorite combination. Storing leftover chili is easy. First, let it cool to room temperature. Then, place it in an airtight container. You can store it in the fridge for up to four days. Always label your container with the date, so you know when to use it. Freezing chili is a great way to save it for later. Use a freezer-safe container or a resealable bag. Leave some space at the top, as the chili will expand when frozen. You can freeze it for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. Reheat chili on the stove for the best flavor. Pour it into a pot over medium heat. Stir often until it’s hot. You can also use the microwave if you’re in a hurry. Just heat it in a microwave-safe bowl for two to three minutes. Make sure to stir it halfway through to heat evenly. Enjoy your chili again! Yes, you can make Spicy Steak Chili in a slow cooker. Start by browning the steak in a pan. This adds flavor. Then, transfer the steak and all other ingredients into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method makes the chili rich and tasty. Spicy Steak Chili pairs well with many sides. Here are some great options: - Cornbread - Rice - Tortilla chips - A fresh salad These sides add a nice crunch and balance to the chili. You can also top the chili with sour cream and shredded cheese for extra creaminess. You can control the heat in your chili easily. Here’s how: - Use fewer jalapeños or remove the seeds. - Add more cayenne pepper for extra kick. - If it’s too spicy, add more beans or tomatoes to cool it down. Taste your chili as you go to find the right heat for you. Yes, you can use other cuts of steak. Good options include: - Chuck steak - Flank steak - Round steak These cuts may need longer cooking times to become tender. Just make sure to cube the meat small for even cooking. This blog post explored the key ingredients for Spicy Steak Chili, from fresh produce to quality proteins. You learned how to prepare steak, sauté veggies, and create a delicious mix. Tips and tricks showed how to spice it right and keep the meat tender. We also discussed variations for different diets and how to store leftovers. In the end, you can make a dish that's both satisfying and adaptable. Enjoy the process and bring your own twist to this chili!

Spicy Steak Chili Extravaganza

A hearty and spicy chili made with sirloin steak, beans, and peppers, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb sirloin steak, cut into small cubes
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 jalapeño peppers minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and pepper
  • 1 cup beef broth
  • to taste Fresh cilantro, chopped (for garnish)
  • optional Sour cream (for serving)
  • optional Shredded cheese (for serving)

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed sirloin steak and sauté until browned on all sides, about 5-7 minutes. Remove the steak and set it aside.
  • In the same pot, add diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the diced red and green bell peppers, along with the minced jalapeños. Sauté for another 5 minutes until the peppers are tender.
  • Return the browned steak to the pot. Add the diced tomatoes, kidney beans, and black beans. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
  • Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30-40 minutes, stirring occasionally.
  • After simmering, taste and adjust seasoning, adding more salt, pepper, or cayenne pepper for heat if desired.
  • Serve hot, garnished with chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheese if you like.

Notes

Adjust the heat by adding more jalapeños or cayenne pepper to taste.
Keyword beans, chili, spicy, steak