Steakhouse Chili With Beans, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Steakhouse Chili With Beans

Cuisine: Tex Mex
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 6 servings
Kick it up a notch with this tasty recipe for Steakhouse Chili with Beans! Replace the ground meat with tender cuts of skirt or chuck steak for an extra hearty bowl of chili for dinner tonight.

Anytime is a good time for steakhouse chili. It’s one of those recipes that you can prepare as simple as you like, or you can really make it special with this steakhouse version of chili with beans. Garnish with a handful of corn chips and your favorite cheese for a deluxe frito chili pie or spoon the chili over some crispy potato wedges with all your favorite loaded potato toppings for a hearty appetizer on game night. Whichever way you decide to serve it, you may want to double up on the recipe. The flavors just improve after the first day, and that first bowl will make you come back for more.

Ingredients

  • pounds skirt or chuck steak sliced into 1/2-inch pieces
  • 1 tablespoon coarse steak seasoning
  • olive oil
  • 1 cup onions diced
  • 1 red bell pepper diced
  • 1-2 jalapeño peppers minced
  • salt and pepper to taste
  • 4 garlic cloves minced
  • 2 Roma tomatoes diced
  • tablespoons chile ancho powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • teaspoons crushed Mexican oregano
  • 1 teaspoon chipotle powder
  • 28 ounces crushed tomatoes
  • 8 ounces tomato sauce
  • 7-10 ounces diced green chiles
  • 2 cups low-sodium beef broth
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Maggi seasoning
  • 1 tablespon hot sauce
  • 2 teaspoons hickory liquid smoke
  • 2 tablespoons masa harina
  • 4 tablespoons water
  • 4 cups cooked pinto beans drained

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Directions

  1. Season the beef with steak seasoning and set aside. In a large, heavy pot, preheat 2 tablespoons of olive oil to high heat for a few minutes. Sear the beef on all sides, turning as needed.Season the beef with steak seasoning and set aside. In a large, heavy pot, preheat 2 tablespoons of olive oil to high heat for a few minutes. Sear the beef on all sides, turning as needed.
  2. Add the onions, bell pepper and jalapeño. Season lightly with salt and pepper and cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the fresh tomatoes, another pinch of salt and pepper and cook for 5 minutes. I like seasoning lightly and in layers with salt and pepper as I go.
  3. Add in all of the remaining ingredients, including 1 more teaspoon of pepper, but minus the beans. Bring to a boil, reduce heat to a simmer. This is where I like to re-season if needed. Season to taste with more of the dried spices if you like. Add in all of the remaining ingredients, including 1 more teaspoon of pepper, but minus the beans. Bring to a boil, reduce heat to a simmer. This is where I like to re-season if needed. Season to taste with more of the dried spices if you like.
  4. In small bowl, whisk the masa harina with the 3 tablespoons of water until smooth. Whisk into chili and then add beans. Taste for salt. Continue cooking for at least 30 minutes. If you have time, let it simmer on low for up to 1 hour.

Chef Notes

I cannot say this enough. Prepare your chili recipes a fews days before you serve it. The flavors will just build and build after a few days! Enjoy!

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