Description
This hearty Steak Chili (No Beans) recipe features tender chunks of seared beef chuck simmered in a rich and flavorful broth infused with smoky chipotle, dark chili powder, and warm spices. Perfect for a comforting meal, this chili comes together in a Dutch oven with slow simmering to develop deep flavors, finished with a touch of masa harina for thickness and a splash of apple cider vinegar for brightness.
Ingredients
Meat
- 4 pounds beef chuck
- salt and pepper, to taste
- 2-3 tablespoons olive oil
Vegetables & Aromatics
- 1 medium onion, diced (about 1 cup diced)
- 5 garlic cloves, minced (1 1/2 tablespoons minced or 1 1/2 teaspoons garlic powder)
Spices & Seasonings
- 2 tablespoons dark chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1/2 teaspoon cayenne pepper
Liquids & Others
- 5 cups low sodium chicken broth (plus additional if desired)
- 2 tablespoons fish sauce
- 2-3 tablespoons masa harina (optional)
- 1 tablespoon apple cider vinegar
- Hot sauce, to taste
Instructions
- Prepare the Beef: Trim the chuck roast of excess fat and cut into 2-inch thick steaks. Season generously with salt and pepper to infuse flavor into the meat.
- Sear the Steaks: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy pot over medium-high heat until it starts to smoke. Add steaks in a single layer and sear for 5-6 minutes until well browned. Flip and cook another 3-4 minutes until the second side is deeply browned. Transfer to a cutting board. Add more olive oil if needed and repeat until all steaks are browned. Let steaks cool enough to handle and cut into 1-2 inch chunks.
- Sauté Onion and Spices: Reduce heat to medium. Add diced onions to the pot and cook until soft, about 4 minutes. Stir in garlic and all the spices (dark chili powder, chipotle chili powder, cumin, oregano, and cayenne) and cook for another minute to bloom the spices and release aromas.
- Simmer the Chili: Return the beef chunks to the pot. Pour in the chicken broth and bring to a boil over high heat. Reduce to low heat, cover the pot with a lid slightly ajar to let steam escape, and simmer gently for 2 to 3 hours until the meat is tender and flavors have melded.
- Finish and Adjust: Stir in the fish sauce, optional masa harina to thicken the chili, and apple cider vinegar for brightness. Add more chicken broth if you prefer a thinner consistency. Taste and add hot sauce to adjust the heat level to your liking. Serve hot.
Notes
- Use masa harina to thicken the chili for a richer texture, but it is optional.
- Low sodium chicken broth is recommended to control saltiness but can be adjusted to taste.
- Simmering time can be extended up to 3 hours for more tender meat and deeper flavor.
- Fish sauce adds umami depth, but can be omitted or substituted with soy sauce if preferred.
- This chili is best served fresh but flavors improve if made a day ahead and reheated.
