Steak Chili

by Katie on February 27, 2014

Are you a fan of chili? I sure am, and I’ve blogged about it several times. I’ve shared Chicken Chili, Cowpoke Chili, and my basic Chili.  Chili can be done in so many different ways…there is no need to stick with just ONE recipe for chili.

Now it’s time to share my latest chili love – Steak Chili. This recipe came about from some steak in the freezer that I knew wasn’t the best cut for grilling, but it was a great cut for slow cooking. So I made Steak Chili.

The steak was perfectly tender and the chili turned out delicious – and it froze wonderfully.   It’s also gluten-free if you check the labels of the chili beans and beef broth (YES! Gluten is in all kinds of things! You must, must, MUST check labels of everything or gluten will sneak in your diet.).

Steak is more expensive than ground beef, so I don’t think it will be our main way of eating chili, but it’s fantastic when you can find beef on sale!  I’m all about {cutting back} in this kitchen.

A good budget tip for still eating things like steak is to add them to a dish where meat isn’t the main thing. Stretch them out in soups, stews, and casseroles!  Meat will go a lot longer that way!

Do you have a favorite chili recipe?

Steak Chili


  • 2 poblano peppers
  • 1.75 pounds steak, cubed (I used strip steak)
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle
  • 1/4 teaspoon paprika
  • 1 medium onion, diced
  • 2 - 28 oz. cans crushed tomatoes
  • 4 cups beef broth (see note)
  • 2 cans chili beans (see note)
  • 2 cans pinto beans, rinsed and drained
  • 1 teaspoon sugar


  1. Roast poblanos under broiler until blistered. (About 6-8 minutes on each side.) Once cooled diced the poblanos.
  2. Heat the olive oil in a large stock pot. Add the steak, diced onion, chili powder, cumin, chipotle powder and paprika. Saute until the meat is browned on all sides. Scrape any bits off of the bottom of the pan. Add in the crushed tomatoes, beef broth, chili beans, pinto beans, poblanos and sugar. Heat to a boil. Reduce heat to simmer and cover and cook for 2 hours or more.


For Gluten-Free: Make sure you read the labels of the beef broth and chili beans to ensure that they are gluten-free. I know all brands aren't gluten-free!

{ 2 comments… read them below or add one }

Misty March 1, 2014 at 6:37 pm

This sounds absolutely DELICIOUS. We hardly ever get steak with a big family like ours, but this would be a nice change to that, given that it doesn’t seem like that much steak. I can’t wait to try it out on my chili lovin’ family and see what they think. :) The chicken chili was a hit…


Katie March 4, 2014 at 7:03 pm

Yeah, I understand. You can’t get steak too much on a $40 grocery budget either…ha ha! That’s why I loved purchasing the cow because we were able to get more expensive cuts of meat. It doesn’t use that much steak and it makes a really big pot! It is a little spicy though.


Leave a Comment

CommentLuv badge

Previous post:

Next post: