Steak Shake Chili
Savor the bold, hearty flavors of Steak Shake Chili, a gourmet twist on a comfort food classic that features tender, seared ribeye steak as the star ingredient. This rich and satisfying chili combines perfectly browned steak cubes with a medley of colorful bell peppers, zesty jalapeño, and a robust blend of spices, including smoky paprika and a hint of cayenne for the perfect kick. Simmered to perfection with kidney and black beans, diced tomatoes, and a splash of beef broth, this dish delivers a mouthwatering depth of flavor in every spoonful. Serve it steaming hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for a restaurant-worthy presentation. Ideal for dinner on chilly nights, this one-pot recipe is sure to impress chili lovers and steak enthusiasts alike.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup chopped fresh cilantro
Instructions
Trim any excess fat from the ribeye steak and cut it into bite-sized cubes.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the steak in batches to avoid overcrowding. Sear the cubes for 1-2 minutes per side, until browned. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced red and green bell peppers, and minced jalapeño. Cook for another 3-4 minutes until the vegetables are tender.
Return the seared steak cubes to the pot and stir in the canned diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine all the ingredients.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes, stirring occasionally. If the chili thickens too much, add a splash of beef broth or water.
Taste and adjust seasonings as needed.
Serve the chili hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro for garnish.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 39% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1110 mg | 24% | |
*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.
