Steak Chili

I’m home. It’s cold. I’m sad.

But, hey! Good to see y’all again! I missed ya. Looked like you were in good hands though with all of those amazing guest posts, right? I hope you all loved them as much as I did.

Anyway, I had planned on sharing my favorite dish from the cruise with you (the Warm Chocolate Melting Cake…divine!), but I haven’t gotten a chance to make it yet. Instead you get chili! Because my toes are frozen and my heart is back on the beach in the Bahamas.

This chili is kinda funky. In a good way, obviously. You see, it’s missing a key ingredient.


Fo’ real. There are no tomato chunks and no tomato sauce. Strange, but true, and also delicious. This is my new favorite chili.

I will say that this was too spicy for the kids and me, but we managed to eat it anyway. It was worth the burn. Next time I’ll reduce the chipotle peppers by, uh, a lot. In fact, I’ll probably do away with it all together and just add in a little chipotle powder. I’m a wuss. I can’t handle the heat.

Steak Chili


  • 2 pounds cubed chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, minced (leave this out if you're a wuss)
  • 1 teaspoon adobo from the can
  • 3 teaspoons cumin
  • 3 teaspoons coriander
  • 1/4 cup smoked paprika
  • 1/2 cup chili powder
  • 3 cups chicken stock
  • 2 cups beef stock
  • 1 cup beer
  • 2 teaspoons sugar
  • 1/3 cup masa harina
  • 1/2 cup water
  • Sour cream, for serving
  • Diced green onion, for serving
  • Shredded cheese, for serving


  1. Season the cubed meat with salt and pepper.
  2. Heat oil over medium heat in a large dutch oven or stock pot. Add half of the beef and cook until browned on all sides. Remove the meat and set aside. Repeat with the remaining beef, reserving the fat in the pot.
  3. Add the onions to the pot and cook until soft, about five minutes. Add the garlic, chipotle pepper, and adobo sauce and cook for one minute. Pour in all of the spices and toast in the onion mixture for about 3 minutes. Add the beef and stir to coat.
  4. Pour in the chicken stock, beef stock, beer, and sugar and bring to a boil. Once boiling put a lid on the pot, venting it for steam, and reduce the heat to a simmer. Cook for three hours, stirring occasionally.
  5. Mix the masa and water together until it becomes the consistency of pancake batter. Add more water as needed. Whisk the masa into the chili and bring it back up to a boil. Cook until thickened.
  6. Serve with sour cream, cheese, and onions.
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from Evil Shenanigans