Oh, this Chunky Steakhouse Beef Chili – where do I even start? It’s the recipe that turned my chili-hating husband into a total convert. After years of tweaking (and yes, a few failed attempts), I finally cracked the code for that perfect meaty, stick-to-your-ribs goodness. The secret? Big, juicy chunks of beef that practically melt in your mouth after simmering low and slow.
What I love most is how simple it is – just a handful of ingredients doing all the heavy lifting. No fancy techniques, no marathon prep time. Just honest, hearty flavor that fills your kitchen with the most incredible aroma. Trust me, once you try this version, those ground beef chilis will feel like amateur hour. This is the kind of meal that makes my kids actually cheer when they see it on the table.
Table of Contents
Table of Contents
Why You’ll Love This Chunky Steakhouse Beef Chili
Let me tell you why this chili is about to become your new obsession:
- Meat lovers rejoice: Those big, tender beef cubes give you something to really sink your teeth into – no wimpy ground beef here!
- Flavor bomb: The chili-seasoned tomatoes and jalapeños create this amazing depth that’ll have you going back for seconds (and thirds).
- Cold weather magic: Nothing warms you up faster on a chilly night than a steaming bowl of this hearty goodness.
- Crowd-pleaser: I’ve lost count of how many times this chili has saved me at potlucks and game day gatherings.
- Set it and forget it: Once everything’s simmering, you’re free to relax while your kitchen smells like a steakhouse.
Seriously, this is the chili dreams are made of – simple, satisfying, and packed with flavor in every bite.
Ingredients for Chunky Steakhouse Beef Chili
Here’s everything you’ll need to make this meaty masterpiece – and trust me, every ingredient plays a starring role:
- 1-1/2 pounds beef stew meat – Cut into generous 1-inch chunks (I like mine extra chunky, so sometimes I go up to 1-1/2 inches for real steakhouse vibes)
- 2 tablespoons vegetable oil – Divided for that perfect sear
- Salt to taste – Don’t be shy here – it brings out all those beefy flavors
- 1 medium onion – Chopped (about 1 cup – I use yellow for sweetness, but white works too)
- 1 medium jalapeño pepper – Minced fine (seeds removed if you’re spice-shy, leave ’em in if you like heat!)
- 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes – The secret flavor booster (if you can’t find these, I’ll tell you my easy swap in the notes)
See? Just six simple ingredients for the most satisfying chili you’ll ever make. Now let’s get cooking!
How to Make Chunky Steakhouse Beef Chili
Alright, let’s get down to business! This chili comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have the most incredible, fork-tender beef chili bubbling away in no time.
Stovetop Method
- Brown that beef! Heat 1 tablespoon oil in a heavy pot (I use my trusty Dutch oven) over medium-high heat. Add half the beef cubes – don’t crowd them! – and let them get beautifully browned on all sides, about 5-6 minutes. Transfer to a plate and repeat with the remaining beef. This step is CRUCIAL for developing deep flavor.
- Sweat the aromatics. Lower the heat to medium and add the remaining oil. Toss in your onions and jalapeños with a pinch of salt. Cook until they’re soft and fragrant, about 5-8 minutes – you’ll know they’re ready when your kitchen smells amazing.
- Bring it all together. Return the beef (and all those tasty juices!) to the pot. Pour in the chili-seasoned tomatoes and give everything a good stir. Bring it to a lively boil, then reduce the heat to low.
- The magic happens here. Cover and let it simmer gently for 1-1/2 to 2 hours. Check occasionally to stir and make sure nothing’s sticking. The beef is done when you can easily pull it apart with a fork – that’s when you know it’s chili time!
Pressure Cooker Shortcut
In a rush? I’ve got you covered! After browning the beef and sautéing the aromatics (yes, you still want that flavor!), transfer everything to your pressure cooker. Add the tomatoes, seal the lid, and cook on HIGH pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then open to reveal the most tender beef chili you’ve ever made in under 30 minutes!
Pro tip: If the chili seems too thin after pressure cooking, just simmer uncovered for a few minutes to thicken it up. Either way, you’re in for one heck of a delicious meal!
Tips for the Best Chunky Steakhouse Beef Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “Oh wow, what’s your secret?” level:
- Deglaze like a pro: After browning the beef, add a splash of beef broth or water to scrape up all those delicious browned bits from the pot – that’s pure flavor gold!
- Spice control: Start with one jalapeño (seeds removed), then taste and add more heat if you like. Remember – you can always add spice, but you can’t take it away!
- Fresh tomato option: If tomatoes are in season, you can use 4 cups fresh diced tomatoes plus 1 tablespoon chili powder instead of canned.
- Low and slow wins: If the beef isn’t fork-tender after 2 hours, just keep simmering. Tough meat just needs more time to become magical.
These little touches make all the difference between good chili and legendary chili!
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – this chili is super flexible! Here are my favorite swaps that still deliver amazing results:
- No chili-seasoned tomatoes? Use regular diced tomatoes plus 2 teaspoons chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon garlic powder. Mexican-style tomatoes work great too!
- Short on time? Swap the beef cubes for 1 pound ground beef – just brown it with the onions. You’ll lose some chunkiness but gain speed.
- Watching sodium? Choose low-sodium tomatoes and hold back on added salt – the beef brings plenty of flavor on its own.
- Vegetarian twist? Try big portobello mushroom chunks instead of beef – they’ll soak up all that delicious chili flavor!
See? No excuses not to make this tonight!
Print
35-Minute Chunky Steakhouse Beef Chili
A hearty and flavorful chunky steakhouse beef chili made with tender beef cubes, onions, jalapeños, and chili-seasoned tomatoes.
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1–1/2 pounds beef stew meat, cut into 1 to 1-1/2-inch pieces
- 2 tablespoons vegetable oil
- Salt to taste
- 1 medium onion, chopped
- 1 medium jalapeño pepper, minced
- 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
Instructions
- Heat 1 tablespoon oil in a stockpot over medium heat until hot.
- Brown half of the beef, then remove from the pot. Repeat with the remaining beef.
- Season the beef with salt.
- Add the remaining oil, onion, and jalapeño to the pot. Cook for 5-8 minutes until tender.
- Return the beef and juices to the pot. Add tomatoes and bring to a boil.
- Reduce heat, cover, and simmer for 1-1/2 to 2 hours until beef is fork-tender.
Notes
- Canned Mexican or Southwest-style diced tomatoes can be substituted.
- For pressure cooking: Brown meat if desired, then cook with onions, jalapeño, and tomatoes for 22 minutes on high pressure.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop/Pressure Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Serving Suggestions for Chunky Steakhouse Beef Chili
Oh, let me tell you how we love to serve this chili in my house! A big bowl needs just the right companions to make it shine. My must-haves? A slab of warm cornbread (the honey butter kind, please!) and a dollop of cool sour cream right on top. The kids go crazy when I set out little bowls of shredded cheddar, diced red onions, and sliced jalapeños for everyone to customize their bowl. For game days, I’ll sometimes serve it over crispy tater tots – trust me, it’s a game changer!
Storage & Reheating
Here’s the beautiful thing about this chili – it gets even better the next day! Let it cool completely, then store it in an airtight container in the fridge for 3-4 days. Want to freeze it? No problem! Portion it into freezer-safe bags (I like to flatten them for easy stacking) and it’ll keep beautifully for up to 2 months.
When you’re ready to enjoy it again, reheat gently on the stove with a splash of beef broth to bring back that perfect consistency. Microwave works in a pinch too – just stir every minute to heat evenly. Oh, and fair warning – your kitchen will smell amazing all over again!
Chunky Steakhouse Beef Chili FAQs
I get asked about this chili all the time, so let me answer the most common questions that pop up:
Can I use venison instead of beef?
Absolutely! Venison makes an amazing substitute – just cut it into similar 1-inch chunks. Since it’s leaner than beef, I like to add an extra tablespoon of oil when browning. The long simmer makes it just as tender and gives that wonderful gamey flavor that pairs perfectly with the chili spices.
How can I thicken my chili if it’s too thin?
No worries! If your chili looks more like soup after cooking, just simmer it uncovered for 15-20 minutes to reduce. For instant thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in and let it bubble for a minute. My grandma’s trick? Mash some beans against the pot side!
Can I make this in a slow cooker?
You bet! After browning the beef and sautéing the aromatics, dump everything into your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef becomes melt-in-your-mouth tender this way – perfect for coming home to a ready meal!
What’s the best cut of beef to use?
While stew meat works great, my butcher told me chuck roast is actually ideal. It’s got perfect marbling that breaks down beautifully during cooking. Cut it yourself into nice big chunks – about 1-1/2 inches for real steakhouse appeal!
Nutritional Information
Here’s the scoop on what’s in each hearty bowl of this chili – but remember, these values are estimates based on my exact ingredients. Your numbers might dance a bit depending on brands and tweaks!
- Calories: 320
- Protein: 28g (all that beefy goodness!)
- Carbs: 12g
- Fiber: 3g
- Sugar: 6g
- Fat: 18g
Full disclosure – I’m no nutritionist, just a home cook who likes to know what’s going into my family’s bowls. Your mileage may vary!
Share Your Chunky Steakhouse Beef Chili Experience
I’d love to hear how your chili turns out! Did your family go wild for those tender beef chunks? Snap a photo of your steaming bowl or tell me your favorite way to serve it in the comments. Nothing makes me happier than seeing others enjoy this recipe as much as we do! Follow along on Facebook for more recipe fun!
