Steak Shake Chili

Savor the bold, hearty flavors of Steak Shake Chili, a gourmet twist on a comfort food classic that features tender, seared ribeye steak as the star ingredient. This rich and satisfying chili combines perfectly browned steak cubes with a medley of colorful bell peppers, zesty jalapeño, and a robust blend of spices, including smoky paprika and a hint of cayenne for the perfect kick. Simmered to perfection with kidney and black beans, diced tomatoes, and a splash of beef broth, this dish delivers a mouthwatering depth of flavor in every spoonful. Serve it steaming hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for a restaurant-worthy presentation. Ideal for dinner on chilly nights, this one-pot recipe is sure to impress chili lovers and steak enthusiasts alike.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 pound ribeye steak
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream
• 0.25 cup chopped fresh cilantro

Directions

Step 1

Trim any excess fat from the ribeye steak and cut it into bite-sized cubes.

Step 2

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the steak in batches to avoid overcrowding. Sear the cubes for 1-2 minutes per side, until browned. Remove and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, diced red and green bell peppers, and minced jalapeño. Cook for another 3-4 minutes until the vegetables are tender.

Step 5

Return the seared steak cubes to the pot and stir in the canned diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.

Step 6

Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine all the ingredients.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes, stirring occasionally. If the chili thickens too much, add a splash of beef broth or water.

Step 8

Taste and adjust seasonings as needed.

Step 9

Serve the chili hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro for garnish.

Nutrition Facts

Serving size	(3338.1g)

Amount per serving	% Daily Value*
Calories	3347.3

Total Fat 181.7g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 12.6g
Cholesterol 552.8mg	0%
Sodium 9207.0mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 76.9g	0%
Total Sugars 51.5g
Protein 221.2g	0%

Vitamin D 18.1IU	0%
Calcium 1769.8mg	0%
Iron 41.9mg	0%
Potassium 6969.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 25.9%

Carbs: 26.2%