That first snowy night hits, and suddenly all I want is a big pot of spicy steak chili bubbling on the stove like Grandma used to makeonly now it’s going viral on TikTok for its bold flavor and melt-in-your-mouth steak chunks. It’s surprisingly easy, wildly cozy, and comes together in under an hour.
This one’s got cubes of tender steak, fire-roasted tomatoes, and a little heat from chipotle. It’s a pantry-happy bowl of goodness. Kind of like if your favorite stove-top chili and Sunday pot roast had a delicious, smoky baby. Full details in the blog!
I made this after a long Monday, when the fridge was a mystery box (again). Tossed in what I hadand boom. This magic happened. It’s hearty, unfussy, and full-on flavor-packed. I tested it three times. You’ll love the little spice swap I snuck in!
Why You’ll Love This Spicy Steak Chili
Hearty and cozy: This chili is like a hug in a bowl with tender steak pieces and just the right amount of spice.
Simple ingredients, big flavor: With pantry staples like canned beans and tomatoes, it’s perfect for busy weeknights.
Flexible for your taste: Dial the spice up or down, or swap in different beans to make it your own.
Beginner-friendly: No fancy techniques hereit’s a chop, stir, and simmer kind of recipe.
Key Ingredients and Tips for Success
Bottom round roast: Opt for fresh steak, cut into even cubes for perfect tenderness. Freezing it for 10 minutes beforehand makes slicing easier.
Chili powder and cumin: These are your heavy-hitters in the spice world. Feel free to adjust the chili powder for more or less heat.
Onions and jalapeños: These build that savory base. Keep the jalapeño seeds for extra kick or seed them to mellow things out.
Beans: Black and kidney beans are classic, but you can mix it up if needed. We’ll chat swaps in a bit!
Ingredient
Potential Swap
Bottom round roast
Ground beef or pork for quicker cooking
Black beans
Pinto or cannellini beans
Jalapeños
Serrano peppers for more heat, green bell peppers for less
Step-by-Step: How to Make Spicy Steak Chili
Start with the steak: Season your cubed beef with salt and pepper. Heat the olive oil in a skillet and sear the beef, a few pieces at a time, to get a golden crust. This locks in flavor.
Sauté veggies: Once the meat is done, turn the heat down and toss in the onions and jalapeños. Stir for about 5 minutes until softened. Add garlic and cook for just a minute so it doesn’t burn.
Spice it up: Sprinkle in chili powder and cuminthis is when your kitchen will smell amazing. Stir to toast the spices.
Build the base: Add diced tomatoes, both kinds of beans, chopped green chiles, and the seared steak. Stir in beef broth, starting with 2 cups.
Simmer to perfection: Lower the heat to a slow bubble and let it cook for 30 minutes to an hour, stirring occasionally. The longer it simmers, the deeper the flavor!
Step
Time
Prep steak and veggies
15 minutes
Sear steak
10 minutes
Sauté veggies and toast spices
6–7 minutes
Simmer chili
30–60 minutes
Storage and Reheating Tips
Make-ahead friendly: This chili tastes even better the next day as the flavors meld. Perfect for meal prep!
In the fridge: Store in an airtight container for up to 4 days.
In the freezer: Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
Reheat gently: On the stovetop over low heat or in the microwave, adding a splash of broth if it thickens too much.
Storage Option
Time
Refrigerator
Up to 4 days
Freezer
Up to 3 months
Expert Insight: Mastering Spicy Steak Chili
Incorporating high-quality cuts in spicy steak chili not only enhances the dish’s texture but also intensifies its robust flavor profile. Balancing heat with aromatic spices ensures complexity without overwhelming the palate, making each bite satisfyingly rich and layered.
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How I Finally Nailed My Spicy Steak Chili
This spicy steak chili didn’t come together overnight. After a few too-salty batches and one seriously smoky kitchen, I learned to balance the heat and seasoning just right. Years of tweaking led to this version a cozy, punchy chili that’s become a family favorite on busy weeknights.
FAQs ( Spicy Steak Chili )
What cut of steak is best for spicy steak chili?
Chuck roast or chuck steak works beautifully for spicy steak chili because it becomes incredibly tender when slow-cooked and has excellent marbling for flavor. Sirloin tip and bottom round are also great budget-friendly options that hold up well to long cooking times. The key is choosing a tougher cut with good fat content that will break down during cooking. Avoid expensive steaks like ribeye or filet mignon as they’re better suited for quick cooking methods.
How spicy is this steak chili recipe?
This spicy steak chili has a medium to medium-hot heat level that builds as you eat, perfect for those who enjoy a good kick without overwhelming their taste buds. The spice comes from a blend of jalapenos, chipotle peppers, and chili powder that creates layers of heat and smoky flavor. You can easily adjust the heat level by adding more or fewer peppers to suit your family’s preferences. Most people find it pleasantly spicy with just enough heat to make you reach for a cold drink occasionally.
Can you make spicy steak chili in a slow cooker?
Absolutely! Spicy steak chili is actually perfect for slow cooker preparation and often tastes even better when made this way. Brown the steak pieces in a skillet first for extra flavor, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The longer cooking time allows the steak to become incredibly tender and the flavors to meld beautifully. Just add any dairy toppings like sour cream or cheese right before serving to prevent curdling.
What beans work best in spicy steak chili?
Kidney beans and pinto beans are the classic choices for spicy steak chili because they hold their shape well and absorb flavors beautifully. Black beans add a nice color contrast and slightly different texture that many people love. For the best results, use a combination of two different bean types to create more visual interest and varied textures. If you’re using dried beans, soak them overnight and partially cook them before adding to the chili for optimal texture.
How long does spicy steak chili last in the refrigerator?
Spicy steak chili will stay fresh in the refrigerator for up to 4-5 days when stored in airtight containers. The flavors actually improve after the first day as all the spices have time to meld together beautifully. For longer storage, you can freeze portions for up to 3 months in freezer-safe containers or bags. When reheating, add a splash of broth or water if the chili has thickened too much, and always heat thoroughly until steaming hot throughout.
Wrapping Up Your Spicy Steak Chili Adventure
This spicy steak chili comes together in under an hour but tastes like it simmered all day. Tender steak cubes meet cozy spices for a bowl that warms both belly and soulperfect for those busy weeknights when comfort counts.
Feel free to swap beans or tweak the heat to suit your crew. And remember, this chili only gets better as leftovers, so stash some for a fuss-free next-day dinner. Here’s a little kitchen wisdom: letting it rest overnight is pure magic!
Now it’s your turndid this recipe bring back any cozy family dinner memories? Snap a pic, share your favorite twists, or pass this one along to a friend who needs a little warmth on their plate. Cooking with love always tastes better, don’t you think?
Wake up your taste buds with this Spicy Steak Chili, loaded with tender beef and a kick! Perfect for dinner and sure to satisfy your craving for a hearty, spicy homemade chili.
Ingredients
Scale
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
Instructions
Season beef cubes evenly with the salt and pepper.
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.
Reduce the heat to medium-high.
To the same skillet, add onions and jalapenos. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add garlic and cook for 1 more minute.
Stir in chili powder, cumin, tomatoes, black beans, kidney beans, chiles, and beef broth.
Reduce heat to low and cook for 30 minutes to an hour, stirring occasionally, or until the meat is tender.
Notes
For extra heat, leave jalapeno seeds in or add additional chili powder
Serve with shredded cheese or sour cream for creaminess
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
