Steak Chili for a Weeknight

"I always loved my dad's chili growing up, though he never had a firm "recipe" he did write down a vague starting point for his chili. My husband and I have used this starting point and adapted it over the years to what we feel is a great, classic steak chili. Great with or without toppings, warm and comforting, hearty and soul-filling."

Prep Time

30 min

Cook Time

1 hour

Paired With

Main Protein



Sirloin, in 1/2 inch cubes 2.5-3 lbs, 1 large, 1, 5 cloves, 1-2 Tbsp, 3 Tbsp, 2 Tbsp, 1.5 Tbsp, 2 tsp, 2 tsp, 1/2 tsp, 2 cans, 3-4 cups, 2 Tbsp, 1 tsp, 1 can, 1 can, to taste
onion, diced
green pepper, diced
garlic, minced
vegetable oil
chili powder
diced tomatoes
beef broth
red wine vinegar
brown sugar (or molasses)
kidney beans
pinto beans
salt & pepper


Heat the oil in a large stockpot.  Saute the onions and green peppers, until the onions are starting to turn translucent.  Add the garlic, saute for 30-60 seconds, then add the sirloin.  Mix the dry spices together, and add to the pot.  until the meat is mostly browned.

Add diced tomatoes, broth, vinegar, brown sugar, kidney beans, and pinto beans.  Simmer for 1+ hour, until flavors have melded well.  Accent with your choice of toppings (cheese, jalapenos, sour cream, tortilla chips, etc.).  Pairs well with Blackbox Cabernet.