1. What kind of steak is best for chili?

The best steaks for a steak and beef chili recipe are cuts that break down and become tender during long cooking. Chuck steak is the top choice — it’s rich in connective tissue and fat, making it perfect for simmering. Brisket also works well if you want extra bold flavor, and top sirloin offers a leaner option with good texture. Avoid steaks like flank or strip, which dry out during extended cooking.

2. What is the secret to really good chili?

The secret to a truly great beef chili recipe lies in layering flavors. Browning the steak and beef first is key — it creates a savory base. Then, using a mix of chili powder, cumin, garlic, and smoked paprika deepens the taste. Don’t skip blooming your spices in oil. Finally, low and slow cooking lets everything blend, giving your steak and beef chili its signature richness and body.

3. What is the best meat mix for chili?

For the ultimate chili with steak and ground beef , use a 50/50 mix. Choose 80/20 ground beef for moisture and fat, paired with well-marbled chuck steak for chew and boldness. This combo gives you both the crumbled texture of traditional chili and the bite of real beef stew. It’s the core of any memorable steak and beef chili recipe .

4. Why do you have to brown meat before chili?

Browning the meat before building your chili isn’t optional — it’s essential. Searing creates flavor through the Maillard reaction , giving your steak and beef chili a deep, meaty taste. It also seals in juices and reduces excess moisture, which keeps your chili thick instead of watery. Skipping this step makes your chili flat and less hearty.

Steak and Beef Chili Recipe: 5 Bold, Easy Secrets

Ingredients

Scale

1 lb chuck steak, cubed
1 lb ground beef (80/20)
1 tbsp olive oil
1 large onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
½ cup beef broth
Salt and black pepper to taste
Optional toppings: shredded cheese, sour cream, jalapeños, cilantro

Instructions

Season steak cubes with salt and pepper.
In a hot skillet, brown steak in batches and set aside.

Browning steak is a key step to build flavor in the chili
Brown the ground beef in the same pan and drain excess fat.
Add onion, garlic, and bell pepper. Cook until softened.
Stir in chili powder, cumin, paprika, and oregano. Cook for 1 minute.
Add tomato paste, crushed tomatoes, beans, broth, and the browned steak.
Bring to a simmer, cover, and cook on low heat for 2 hours.
Uncover and cook 20–30 minutes more to thicken.
Serve hot with your favorite toppings.

Notes

Chuck steak is ideal for tenderness after long simmering.
Chili can be refrigerated for up to 5 days or frozen for 3 months.
Add a square of dark chocolate for extra richness.

Author: chef Nada
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner, Chili, Comfort Food
Method: Stovetop or Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 480
Sugar: 6g
Sodium: 820mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 32g
Cholesterol: 85mg

Keywords: steak and beef chili recipe, hearty chili, chili with steak, beef chili, cold weather meals