Texas Steak Chili Recipe

Prepare steak

Pat the beef cubes dry with paper towels. Season evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Brown the meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil. Working in batches so as not to overcrowd, add the steak cubes and sear until browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside. Do not fully cook through; just develop a deep brown crust.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the pot and cook 6–8 minutes until softened and beginning to brown. Add the minced garlic and cook 30–60 seconds until fragrant.

Bloom spices

Stir in 2 tablespoons ancho chili powder, 1 tablespoon smoked paprika, 2 teaspoons cumin, 1 teaspoon dried oregano and 1/2 teaspoon chipotle chili powder (if using). Cook 1–2 minutes, stirring constantly, to bloom the spices and remove any raw flavor.

Add concentrated flavor

Add 3 tablespoons tomato paste and the minced chipotle in adobo. Cook 2–3 minutes, stirring frequently, until the paste darkens slightly and the mixture is fragrant.

Deglaze

Pour in 1 cup beer (or extra beef broth) and use a wooden spoon to scrape up browned bits from the bottom of the pot. Let the liquid reduce for 2 minutes.

Combine and simmer

Return the browned steak to the pot. Add the fire-roasted diced tomatoes (14 oz), 3 cups beef broth, 1 teaspoon kosher salt (adjust later), 1 teaspoon black pepper, 1 teaspoon dark brown sugar, 1 tablespoon apple cider vinegar and 1 bay leaf. Stir to combine.

Slow cook

Bring to a gentle simmer, then reduce heat to low and partially cover. Simmer gently for 1.5 to 2 hours until the beef is very tender and the flavors meld, stirring occasionally. Alternatively, transfer everything to a slow cooker and cook on LOW for 6–8 hours.

Adjust thickness and seasoning

If the chili is thinner than you like, whisk 2 teaspoons coarse cornmeal or masa harina with 2 tablespoons cold water to make a slurry; stir into the chili and simmer 5–10 minutes until thickened. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed. Remove and discard the bay leaf.

Prepare garnishes while chili finishes: dice the avocado, finely dice 1/2 red onion, shred the cheddar, chop the cilantro and cut lime into wedges.

Ladle the hot Texas steak chili into bowls. Top each serving with diced avocado, a spoonful of diced red onion, shredded cheddar and a dollop of sour cream. Sprinkle with chopped cilantro and serve with a lime wedge on the side. Offer extra hot sauce or chopped fresh chiles for additional heat.

Storage: Cool to room temperature, refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.