Chipotle Steak Chili
Warm up your kitchen with the bold, smoky flavors of Chipotle Steak Chili, a hearty and satisfying dish that’s perfect for game day, cozy dinners, or meal prep. This recipe features tender, seared ribeye steak cubes simmered to perfection in a rich tomato base infused with chipotle peppers in adobo sauce, aromatic spices like smoked paprika and cumin, and just a touch of brown sugar for balance. A medley of kidney and black beans adds texture and heartiness, while fresh lime juice and cilantro brighten each bite. Ready in just over an hour, this one-pot wonder offers layers of flavor with minimal cleanup. Serve it topped with shredded cheddar cheese, a dollop of sour cream, and a side of your favorite crusty bread or nachos for the ultimate comfort food experience. Perfect for steak lovers and chili fans alike, this smoky, spicy dish will make your taste buds sing!
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Recipe Information
Ingredients
- 1 lb ribeye steak
- 2 tbsp olive oil
- 1 medium yellow onion
- 1 large red bell pepper
- 4 pieces garlic cloves
- 2 pieces chipotle peppers in adobo sauce
- 2 tbsp adobo sauce
- 1 14 oz can diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 2 tsp ground cumin
- 1.5 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground oregano
- 1 tbsp brown sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 unit lime, juiced
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 0.5 cup sour cream (optional for garnish)
Instructions
Trim excess fat from the ribeye steak and cut it into 1-inch cubes. Season lightly with salt and pepper.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the steak cubes in batches until browned on all sides. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion and red bell pepper until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Finely chop the chipotle peppers and add them to the pot with 2 tablespoons of adobo sauce. Stir well.
Add the diced tomatoes, tomato paste, and beef broth. Stir to combine.
Return the seared steak to the pot, along with the kidney beans and black beans.
Stir in the spices: cumin, chili powder, smoked paprika, oregano, brown sugar, salt, and black pepper.
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Stir in fresh lime juice and cilantro just before serving.
Serve hot, topped with shredded cheddar cheese and/or a dollop of sour cream if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
