Spicy Steak Chili: Easy and Delicious Recipe Secrets

I grew up with snow falling outside and something bubbling on the stove. This Spicy Steak Chili brings back that warm kitchen feeling and it’s popping up everywhere from TikTok trends to classic Pinterest boards. It’s simple, hearty, and quick to throw together (just brown, simmer, and serve). You’ll be surprised how easy it is even if it’s your first chili from scratch.

This cozy bowl gets its richness from tender steak, fire-roasted tomatoes, savory beans, and smoky chili powder. Chances are, you’ve already got most of it in your pantry. It’s a recipe that falls perfectly between an easy weeknight meal and a Sunday comfort classic. See below for full recipe details!

I still remember my grandpa slicing up stew meat on Sundays thick and patient, like it mattered. That rhythm stuck with me. These days I make it practical enough for busy weeknights but anchored in those nostalgic flavors. I’ve tested and tasted this one countless times. Wait until you see my tip for that perfect chili finish.

Why You’ll Love This Spicy Steak Chili

• Deep, bold flavors: The combination of tender steak cubes, smoky chili powder, and earthy beans makes every bite unforgettable.
• Simple pantry staples: Most of the ingredients may already be in your kitchen think canned beans and tomatoes.
• Perfect for gatherings: This recipe makes enough for a crowd, or you can portion it out for easy weeknight leftovers.
• Beginner-friendly: Even if you’re new to cooking steak or chili, this recipe guides you step by step to great results.

Key Ingredients in the Spotlight

This Spicy Steak Chili keeps things cozy and practical with just a few key ingredients:

• Bottom round roast: Cut into bite-sized cubes for a hearty texture that holds up beautifully after simmering.
• Chili powder and cumin: These spices add smoky warmth and depth, giving that “classic chili” flavor we all crave.
• Canned beans and diced tomatoes: Pantry heroes that add body, color, and nutritional goodness. The combo of black and kidney beans creates the perfect balance in texture and color.
• Jalapenos and green chiles: Add the right amount of spice you can adjust based on how bold you like it.

Step-By-Step: How to Make Spicy Steak Chili

Let’s walk through the process so you’ll feel confident every step of the way:

1. Season the steak: Toss the beef cubes with kosher salt and black pepper for deep flavor from the very start.
2. Sear the steak: Heat olive oil in a large skillet or Dutch oven and brown the beef in batches. Don’t crowd the pan that golden crust builds savory flavor.
3. Sauté the vegetables: In the same pan, soften diced onions and chopped jalapenos, then stir in fresh minced garlic to create a fragrant base.
4. Add the spices and liquid: Mix in chili powder, cumin, fire-roasted diced tomatoes, drained beans, and canned green chiles. Pour in low-sodium beef broth to bring everything together.
5. Simmer to perfection: Reduce the heat, cover, and let the chili simmer gently for 45–60 minutes. Stir occasionally to prevent sticking and allow the flavors to meld.

Tips and Tweaks to Make It Your Own

• Boost the heat: Leave in some jalapeño seeds or stir in a pinch of cayenne to kick it up.
• Mellow it out: Omit the jalapeños or use mild canned green chiles for a kid-friendly spice level. Top with sour cream or shredded cheese to cool each bite.
• Chunky or smooth: Use an immersion blender to slightly purée part of the chili for a thicker, creamier finish just blend a cup or two and mix it back in.
• Flexible swaps: No black beans? Use cannellini or pinto beans instead. Want a deeper tomato flavor? Go with crushed fire-roasted tomatoes.

How to Serve and Store Your Chili

This Spicy Steak Chili is one of those rare dishes that only gets better with time. Here are my best serving tips and storage suggestions:

• Classic servings: Ladle into bowls and top with shredded cheddar, sliced scallions, fresh cilantro, or crushed tortilla chips.
• Make-ahead dinners: Prepare it up to a day early the flavors deepen overnight in the fridge.
• Freezer-friendly: Let chili cool completely, then portion into airtight, freezer-safe containers. Label and date, and freeze for up to 3 months.

Expert Insight: Mastering Spicy Steak Chili

Spicy steak chili balances bold beefiness with the right kick of heat for deeply comforting results. Using well-marbled cuts like bottom round roast and seasoning in layers gives depth, not just spice. Letting it simmer gently coaxs rich umami flavors from the meat, while the beans and tomatoes absorb every note. This style of slow layering turns a humble pantry meal into a kitchen favorite.

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The Journey to the Perfect Spicy Steak Chili

I’ve gotta be honest this spicy steak chili wasn’t perfect at first. One early batch was so smoky I coughed through dinner! But through lots of little tweaks adjusting the sear, balancing the spice I finally found the flavor harmony I was chasing. Now it’s a weeknight staple that brings smiles to the table every time. Cozy, bold, and made with love.

FAQs ( Spicy Steak Chili )

Bringing It All Home

This Spicy Steak Chili comes together in under an hour but tastes like it’s simmered all afternoon. Tender chunks of steak, smoky spices, and warming heat make it the kind of cozy meal you’ll reach for again and again. It’s the perfect way to turn basic ingredients into a dish packed with flavor.

Play with the spice level, adapt the toppings, or double the batch for a freezer meal later it’s flexible and friendly for any cook. My favorite trick? Make it a day before the flavors deepen overnight just like Grandma always said.

I’d love to hear about your chili memories did you grow up with a big pot simmering on the stove? Pass along this dish to someone who could use a warm, filling dinner tonight. It’s comfort food made from scratch, with heart and heritage in every bite.

Yesica Andrews

Spicy Steak Chili: Easy and Delicious Recipe Secrets

Wake up your taste buds with this Spicy Steak Chili, packed with tender beef, bold spices, and a flavorful blend of beans and tomatoes. Perfect for a hearty dinner that delivers a satisfying kick.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 people

Calories: 470

Ingredients Method Notes

Ingredients

  

• 3 pounds bottom round roast, cut into ½-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup extra virgin olive oil
• 3 large yellow onions, diced
• 2 medium jalapeno peppers, seeded and finely diced
• 1 tablespoon garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (4.5 ounces) chopped green chiles
• 2 cups beef broth, or as needed

Method

 

1. Season beef cubes evenly with the salt and pepper.
2. Heat the oil in a large skillet over high heat. Add beef, working in batches as needed. Cook for 2-3 minutes on each side, or until browned.
3. Reduce the heat to medium-high.
4. To the same skillet, add onions and jalapenos. Cook, stirring occasionally, for 5 minutes or until slightly softened.
5. Add garlic and cook for 1 more minute.
6. Stir in chili powder, cumin, tomatoes, black beans, kidney beans, chiles, and beef broth.
7. Reduce heat to low and cook for 30 minutes to an hour, stirring occasionally, or until the meat is tender.

Notes

• For extra heat, add more jalapenos or a dash of hot sauce. Leftovers store well refrigerated up to 4 days or freeze for up to 3 months.