4 hours hours 5 minutes minutes
5 from 2 votes
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For those who enjoy their steak and beer, I give youSteak and Beer Chili!
Table of Contents
Steak and Beer Chili
It’s pretty crazy how your tastes change as you get older. I didn’t touch much red meat for such a long time, but I crave beef now like ALL THE TIME. It’s too bad… since it can mess with your cholesterol levels and such. Still, I feels like there is nothing better than a really good steak, or a really good burger, or a tender roast beef sandwich. It’s all a major draw for me. Beef chili has always been my favorite, but it’s even better when you use steak in place of good ‘ol ground beef.
🛒Ingredients needed:
- olive oil
- sirloin steak
- onions and garlic
- canned black, pinto and kidney beans
- canned tomatoes
- tomato paste
- green and red bell peppers
- canned greern chilies
- beer
- beef broth
- chili powder, cayenne pepper, cumin and oregano
- molasses
- toppings (your choice)
✏️How to make Steak and Beer Chili:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
Heat the oil in a large nonstick skillet over medium heat. Add the steak, onions and garlic, and sauté for 5 minutes, stirring often, until the meat is lightly browned and the onions are just tender. Do not overcook.
Scrape the contents of the skillet into your slow cooker. Add the rest of the chili ingredients (except serving ingredients, of course), and stir to combine. Cover and cook on LOW for 4 to 6 hours.
Scoop into bowls and serve with desired fixings.
➡️Recipe Tips:
- Use a beer you like to drink since that’s the flavor that will be part of this dish’s flavor profile. 🙂
- You could use a yellow bell pepper in place of the green if you like. I feel like they have a little bit milder flavor.
- If you don’t own a slow cooker, you can cook this chili on the stove top. Just make sure it is on VERY low and know that it will probably be done more quickly. Test the steak for tenderness to determine when it’s done.
✔️What to serve with Steak and Beer Chili:
- What goes better with chili than cornbread?
- I also like to serve a Mixed Green Saladwith this chili. The salad adds a bit of freshness to the meal.
- If you buy a 6-pack of beer, you’ll have plenty leftover to enjoy with this meal!
★How to Store:
This recipe makes a lot, so unless you’re having guests over you’re likely to have leftovers. The good news is they can be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Either way you go, place the leftover chili in tightly sealed containers and enjoy that leftover chili!
❤️Why I love this recipe:
- I love that this is such a guy recipe, right? Steak and beer! What kind of dude would object to that?
- I think this chili is perfect for Super Bowl Sunday… or Father’s Day… or just a day where you are craving red meat as much as I am.
- This chili can feed a crowd and I love making it for friends in the dead of winter. It’s hard to find a more comforting winter meal!
Other Chili Recipes:
- All American Chili
- Grilled Vegetable Chili
- Homemade Vegetarian Chili
- Spicy Turkey Chili
- Chicken Butternut Squash Chili
Steak and Beer Chili
A comfort food chili for meat lovers!
Recipe Details
Prep Time: 25 minutes mins
Cook Time: 4 hours hrs 5 minutes mins
Total Time: 4 hours hrs 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: beer, chili, Steak
Servings: 8 servings
Calories: 554kcal
Author: RecipeGirl.com (adapted from Fan Fare)
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 pounds sirloin steak, trimmed of fat and cut into 1-inch cubes
- 1 cup chopped yellow onions
- 2 tablespoons minced garlic
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can diced tomatoes, undrained
- One 6-ounce can tomato paste
- 1 large green bell pepper, seeded and chopped
- 1 large red bell pepper, seeded and chopped
- One 4.5-ounce can chopped mild green chiles, squeezed dry
- One 12-ounce bottle beer (something you enjoy, a darker ale is good!)
- ½ cup beef broth
- 3 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon molasses
- for serving, as desired: sour cream, shredded cheese, green onions etc
Instructions
Heat the oil in a large nonstick skillet over medium heat. Add the steak, onions and garlic, and sauté for 5 minutes, stirring often, until the meat is lightly browned and the onions are just tender. Do not overcook.
Scrape the contents of the skillet into your slow cooker. Add the rest of the chili ingredients (except serving ingredients, of course), and stir to combine. Cover and cook on LOW for 4 to 6 hours.
Scoop into bowls and serve with desired fixings.
Nutrition
Serving: 1serving, Calories: 554kcal, Carbohydrates: 57g, Protein: 55g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 104mg, Sodium: 511mg, Potassium: 1849mg, Fiber: 18g, Sugar: 10g, Vitamin A: 2181IU, Vitamin C: 61mg, Calcium: 169mg, Iron: 9mg
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