Now, let’s talk chili that’ll make your taste buds do a happy dance! Nothing beats a steaming bowl of homemade chili on a crisp fall day, and this steak-packed version is about to become your new go-to comfort food obsession.
Why This Recipe Works
- The combination of cubed steak and ground beef creates incredible texture contrast – you get tender chunks of meat alongside the classic crumbly goodness that makes chili so satisfying.
- Using both tomato sauce and diced tomatoes provides the perfect balance between smooth richness and fresh tomato chunks that burst with flavor in every spoonful.
- Toasting the spices before adding liquids unlocks their full aromatic potential, creating depth of flavor that store-bought seasoning packets simply can’t match.
- The addition of dark beer adds complex malty notes that complement the beef beautifully while helping to tenderize the meat during the long simmering process.
- Finishing with a splash of vinegar at the end brightens all the flavors and cuts through the richness, making each bowl taste perfectly balanced.
Ingredients
- 1.5 pounds sirloin steak, cut into 1/2-inch cubes
- 1 pound ground beef (80/20 blend)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (12-ounce) bottle dark beer (such as stout or porter)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped onions, cilantro
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Can opener
- Ladle for serving
Instructions
Step 1: Brown the Meats to Perfection
Heat your Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, add the cubed sirloin steak in a single layer, working in batches if necessary to avoid overcrowding. Sear the steak cubes for about 3-4 minutes per side until they develop a beautiful golden-brown crust. Don’t stir them too much – let them develop that gorgeous color! Remove the steak with a slotted spoon and set aside. Now add the ground beef to the same pot, breaking it up with your wooden spoon as it cooks. Brown the ground beef for 5-7 minutes until no pink remains, stirring occasionally to ensure even cooking. The fond (those browned bits at the bottom of the pot) is pure flavor gold, so make sure you’re scraping it up as you cook. Tip: Pat your steak cubes dry with paper towels before cooking – this ensures better browning and prevents steaming.
Step 2: Sauté the Aromatics and Toast Spices
Reduce the heat to medium and add the diced onion to the pot with the ground beef. Cook for 4-5 minutes until the onions become translucent and slightly softened. Add the minced garlic and cook for another minute until fragrant – be careful not to burn it! Now sprinkle in all your spices: chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir constantly for about 1-2 minutes until the spices become incredibly fragrant. You’ll know they’re ready when the aroma makes your kitchen smell like heaven and your neighbors suddenly appear at the door. This toasting process wakes up the essential oils in the spices and creates a much deeper, more complex flavor profile than just dumping them in later. The ground beef should be nicely coated with all those wonderful spices.
Step 3: Build the Chili Base
Push the meat and onion mixture to one side of the pot and add the tomato paste to the cleared area. Let the tomato paste cook for about 1 minute until it darkens slightly and becomes fragrant. This quick cooking helps eliminate any canned flavor and sweetens the paste naturally. Now pour in the dark beer, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot – this is called deglazing and it’s where magic happens! Add the crushed tomatoes, beef broth, brown sugar, and return the seared steak cubes to the pot. Bring everything to a gentle boil, then reduce the heat to low. Tip: If you prefer not to use alcohol, you can substitute with additional beef broth, but the beer really adds wonderful depth.
Step 4: Simmer to Develop Deep Flavors
Cover the pot partially (leave about an inch open for steam to escape) and let the chili simmer gently for at least 1.5 hours, stirring occasionally. The low and slow cooking is crucial here – it allows the flavors to meld together beautifully and makes the steak cubes incredibly tender. After 1.5 hours, add the drained and rinsed kidney beans and black beans. Continue simmering uncovered for another 30 minutes to allow the chili to thicken slightly. The total cooking time should be about 2 hours – I know it’s a commitment, but trust me, the depth of flavor you achieve is absolutely worth the wait. The chili should be thick enough to coat the back of a spoon but still have some liquid – it will continue to thicken as it cools.
Step 5: Final Seasoning and Serving
Turn off the heat and stir in the apple cider vinegar – this might seem odd, but it brightens all the flavors and cuts through the richness perfectly. Taste and adjust seasoning with salt and black pepper. Remember that the flavors will continue to develop as it sits, so you might want to go slightly light on salt initially. Let the chili rest for 10-15 minutes before serving – this allows the fats to redistribute and the flavors to settle. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped onions, or fresh cilantro. Tip: Chili always tastes better the next day, so consider making it ahead if possible!
Tips and Tricks
If you really want to take your chili game to professional levels, here are some advanced techniques that will make your neighbors think you secretly attended culinary school. First, consider making your own chili powder blend – toasting whole dried chilies (like ancho, guajillo, and arbol) in a dry skillet until fragrant, then grinding them with a bit of cumin seeds and oregano creates an incredibly complex flavor that store-bought powder can’t match. The depth you get from freshly toasted and ground spices is absolutely worth the extra effort for special occasions.
For the ultimate tender steak pieces, you might consider marinating your cubed sirloin overnight in a mixture of beer, a tablespoon of vinegar, and a pinch of baking soda – the alkaline environment helps break down muscle fibers resulting in incredibly tender meat that practically melts in your mouth. When browning the meat, make sure your pot is properly preheated and don’t overcrowd – those beautiful brown bits (the fond) are packed with flavor that will make your chili extraordinary. If you’re watching your sodium intake, you can use low-sodium beef broth and no-salt-added tomatoes, then adjust seasoning at the end – this gives you much better control over the salt level.
For a richer, deeper flavor, try adding a square of dark chocolate or a tablespoon of cocoa powder during the last 30 minutes of cooking – the bitterness complements the spices beautifully and adds another layer of complexity. If you prefer a thicker chili, you can mash some of the beans against the side of the pot during the last 30 minutes of cooking, or make a slurry with 2 tablespoons of masa harina and 1/4 cup of water, then stir it in during the last 15 minutes. For those who like heat, consider adding chopped chipotle peppers in adobo sauce – they provide both smokiness and heat that blends perfectly with the other flavors. Finally, always taste and adjust seasoning at the end – flavors change during cooking, and you might need more salt, acid, or sweetness than you initially thought.
Recipe Variations
- For a Texas-style chili, omit the beans entirely and use 3 pounds of chuck roast cut into 1/2-inch cubes instead of the steak/ground beef combination. Increase the chili powder to 1/4 cup and add 2 tablespoons of masa harina at the end to thicken. Serve with saltine crackers and raw onion – purists will appreciate the bean-free approach that really lets the meat shine.
- Create a white chicken chili by substituting the red meats with 2 pounds of boneless chicken thighs, using great northern beans instead of kidney/black beans, and replacing the tomato products with 2 cups of chicken broth and 1 cup of green salsa. Add 1 teaspoon of ground coriander and use Monterey Jack cheese as topping – perfect for when you want something lighter but equally comforting.
- For a vegetarian version, replace the meats with 2 cups of chopped mushrooms and 2 cups of cooked lentils. Use vegetable broth instead of beef broth, and add 1 tablespoon of soy sauce for umami depth. Increase the beans to three cans (add pinto beans) and consider roasting the mushrooms first for better texture – even meat-lovers might be converted by this hearty plant-based option.
- Make a Cincinnati-style chili by adding 1 tablespoon of unsweetened cocoa powder, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, and 1/4 teaspoon of cloves to the spice mix. Serve over spaghetti with a mountain of shredded cheddar cheese on top – this regional variation is sweet, spicy, and utterly addictive in its own unique way.
- For a smoky barbecue twist, replace 1 cup of the beef broth with your favorite barbecue sauce and add 2 chopped chipotle peppers in adobo sauce. Use smoked brisket instead of steak cubes if you have leftovers – the smoky flavors pair beautifully with the beans and tomatoes for a completely different chili experience.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! Brown the meats and sauté the aromatics on the stove as directed, then transfer everything to your slow cooker. Add the remaining ingredients except the beans and vinegar. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour of cooking, and stir in the vinegar just before serving. The slow cooker method yields incredibly tender meat and allows flavors to develop beautifully, though you might need to remove the lid for the last 30 minutes if it’s too thin.
How long will leftover chili keep in the refrigerator?
Properly stored in an airtight container, your chili will keep for 4-5 days in the refrigerator. The flavors actually improve over the first couple of days as the ingredients continue to meld together. When reheating, do so gently over medium-low heat, stirring occasionally to prevent sticking. You might need to add a splash of water or broth if it has thickened too much. Avoid boiling vigorously as this can make the meat tough and cause the beans to break down too much.
Can I freeze this chili for later use?
Yes, this chili freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. For best results, portion into meal-sized amounts so you can thaw only what you need. Thaw overnight in the refrigerator before reheating gently on the stove. The texture might change slightly after freezing (beans can become softer), but the flavor will still be excellent. Stir well when reheating and adjust seasoning if needed.
What’s the best cut of steak to use for chili?
For chili, you want a cut that has good flavor and will become tender with long cooking. Sirloin works well as specified, but chuck roast is actually even better – it has more marbling and connective tissue that breaks down into incredible tenderness during the long simmer. Round steak is another good option if you’re watching costs. Avoid very lean cuts like filet mignon or strip steak as they can become dry and tough. Whatever cut you choose, make sure to cut against the grain for the most tender results.
My chili is too thin – how can I thicken it?
If your chili is thinner than you’d like, there are several easy fixes. The simplest is to simmer uncovered for additional time, stirring occasionally to prevent sticking. You can also mash some of the beans against the side of the pot with your spoon. For a more immediate solution, make a slurry with 2 tablespoons of masa harina or cornstarch mixed with 1/4 cup of cold water, then stir it into the simmering chili and cook for 5-10 minutes until thickened. Another option is to stir in 2-3 tablespoons of tomato paste toward the end of cooking.
Summary
This steak and shake chili combines tender sirloin cubes with ground beef, simmered slowly with spices, beans, and beer for incredible depth of flavor. Perfect for game day or cozy nights, it’s hearty comfort food at its finest.