When it comes to chili, Texas doesn’t mess around—and neither should you. This Texas-style steak chili skips the beans and doubles down on the meat, giving you a rich, smoky, deeply savory experience that’s all about bold flavor and tender beef. This isn’t your average bowl of chili—it’s a full-bodied, meaty chili recipe made for serious chili lovers. Whether you're tailgating, feeding a crowd, or just craving a warm, spicy bowl of comfort, this chili with beef stew meat and steak chunks will absolutely hit the spot.
Texas-Style Steak Chili (No Beans)
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Large Dutch oven or heavy-bottomed pot Crucial for slow-simmering the chili and getting that perfect sear on the beef. A cast-iron Dutch oven is ideal.
Sharp chef’s knife Essential for cubing steak and mincing garlic.
Wooden Spoon or Spatula For stirring and scraping browned bits off the bottom.
Slow cooker (optional) If you're going for a set-it-and-forget-it approach, this steak chili recipe crockpot version is just as delicious.
- 1.5 lbs beef stew meat chuck or round cuts work best
- 1 lb sirloin steak cut into ½-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14 oz can crushed tomatoes
- 1 ½ cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper adjust for desired heat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- Optional toppings: shredded cheddar sour cream, chopped scallions, jalapeños
Brown the meat
In your Dutch oven over medium-high heat, warm 1 tablespoon oil. Add beef stew meat in batches and sear until browned on all sides. Remove and repeat with sirloin steak. Set all browned meat aside.
Sauté aromatics
Lower heat to medium. Add remaining oil, then toss in diced onion. Cook until softened (about 5 minutes), then stir in garlic and tomato paste. Cook for another 2 minutes until fragrant.
Deglaze and simmer
Pour in beef broth to deglaze the pot, scraping up any browned bits. Stir in crushed tomatoes, all spices, salt, pepper, and brown sugar. Return all beef to the pot, including any juices.
Low and slow
Bring to a simmer, then reduce heat to low. Cover and let cook for about 2 hours, stirring occasionally. Uncover in the last 30 minutes to thicken. Add apple cider vinegar before serving to balance the richness.
Serve it up
Ladle into bowls and top with your favorite garnishes. Get ready for serious Texas vibes.
Perfect Pairings
To round out your chili night, serve this cowboy chili recipe with warm cornbread or buttery skillet biscuits. Want something a little lighter? A crisp coleslaw or vinegary cucumber salad balances the richness of the meat. Ice-cold beer (think amber ale or a smooth porter) makes an excellent pairing, or go bold with a smoky mezcal margarita.
FAQs
1. Can I use different cuts of beef?
Absolutely. This chili steak recipe is super flexible. Beef stew meat is budget-friendly and tender after a long simmer. Sirloin adds richness, but you can swap in flank steak, chuck roast, or even brisket for a brisket chili recipe twist. Chuck roast chili recipes are especially popular for deep flavor.
2. Can I make this in a slow cooker?
Yes! After browning the meat and sautéing the onions and garlic, transfer everything to your slow cooker and cook on low for 6–8 hours. This makes for an excellent steak chili recipe crockpot style.
3. What if I want to include ground beef?
Totally fine—chili with steak and ground beef gives you the best of both textures. Brown ground beef along with your steak pieces, then follow the rest of the recipe.
4. Is chicken a good substitute?
This is a red meat–forward dish, but if you're branching out into chicken breast recipes, you'd be looking at a different kind of chili altogether. Try a white chili recipe instead for poultry.
5. Is this a texas chili recipe award winning kind of dish?
It could be. With no beans, a bold spice blend, and a rich meat-forward profile, it checks all the boxes for a classic, competition-worthy steak chilli recipe.
6. Can I make it spicier?
Definitely. Add diced jalapeños, more cayenne, or even a chipotle in adobo sauce to turn this into a spicy steak chili powerhouse.
