This is a great chili, made with steak instead of ground beef. Shredded cheddar cheese is a nice touch to garnish the bowls. You can use round steak or other less expensive cuts of beef, but simmer it longer.

Steak Chili

Joan Donogh
Chili made with cubed steak.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6


  • 2 tablespoons vegetable oil
  • 2 cups chopped onion
  • 4 cloves garlic minced
  • 1 large red pepper cubed
  • 1 cup chopped celery
  • 1 pound sirloin steak cut into 1/2 inch cubes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon leaf oregano
  • 1 can 28 oz. stewed tomatoes, with juice
  • 1 can 5 1/2 oz tomato paste
  • 2 cans 19 oz.each red kidney beans, drained
  • 1 tablespoon lemon juice
  • 2 teaspoons Worchestershire sauce
  • 1/2 teaspoon hot sauce
  • Salt and pepper


  • In a large saucepan or Dutch oven, heat 1 tablespoon oil, and cook the onion and garlic over medium heat for 5 minutes. Add pepper and celery and cook another 5 minutes, until softened.
  • Remove vegetables from the pan. Add the remaining oil, and brown the steak cubes, in batches.
  • When all the steak has been browned, return the vegetables and steak cubes to the pan, over low heat.
  • Add the chili powder, cumin and oregano. Cook and stir for one minute.
  • Add the tomatoes, tomato paste, and kidney beans. Bring to a boil, then reduce heat, cover and simmer for about 45 minutes, until meat is tender.
  • Stir in lemon juice, Worchestershire sauce, hot sauce, and salt and pepper. Remove from heat.



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