Spicy Steak Chili Bowl

Name: Spicy Steak Chili Bowl
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Cuisine: American
Ingredients: 3 pounds bottom round roast, cut into 1/2-inch cubes; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/4 cup extra virgin olive oil; 3 large yellow onions, diced; 2 medium jalapeño peppers, seeded and finely diced; 1 tablespoon garlic, minced; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 can (28 ounces) diced tomatoes, undrained; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (4.5 ounces) chopped green chiles; 2 cups beef broth, or as needed

Recipe by Jordan Avery · Updated October 2025

Beef Soup & Stew

There's nothing like a steaming bowl of Spicy Steak Chili to bring the whole family together after a long day. Home cooks adore this dish for its deep, smoky heat and hearty texture-it's the kind of meal that tastes even better the next day. Perfect for game days, chilly evenings, or casual gatherings, this chili delivers bold Southwestern flavors with tender beef and creamy beans. The aroma alone will have everyone crowding around the stove.

What Makes This Recipe Special

Deep sear on the beef: Searing the cubed bottom round roast in batches ensures a rich, caramelized crust that builds layers of flavor in every spoonful.
Layered spice base: The chili powder and cumin are toasted with the aromatics to bloom their flavors before adding liquids, creating a fragrant foundation.
Balanced heat profile: A mix of jalapeños and green chiles delivers consistent spice without overpowering, while the beans add creaminess to temper the burn.
Slow-simmered tenderness: Cooking uncovered allows the broth to reduce slightly, concentrating the flavor and thickening the chili naturally.

⏱ 60 mins

American

Servings 6

Ingredients

3 poundsbottom round roast, cut into 1/2-inch cubes

2 teaspoonskosher salt

1 teaspoonblack pepper

1/4 cupextra virgin olive oil

3 largeyellow onions, diced

2 mediumjalapeño peppers, seeded and finely diced

1 tablespoongarlic, minced

3 tablespoonschili powder

1 tablespoonground cumin

1 can(28 ounces) diced tomatoes, undrained

1 can(15 ounces) black beans, drained and rinsed

1 can(15 ounces) kidney beans, drained and rinsed

1 can(4.5 ounces) chopped green chiles

2 cupsbeef broth, or as needed

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

Sprinkle beef cubes evenly with kosher salt and black pepper, ensuring thorough coverage.

Heat extra virgin olive oil in a large skillet over high heat. Working in batches, add cubed beef and sear for 2 to 3 minutes per side until deeply browned. Transfer browned beef to a bowl and repeat with remaining pieces.

Reduce heat to medium-high. In the same skillet, add diced onions and jalapeños. Sauté for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.

Stir in chili powder and ground cumin, mixing thoroughly with the aromatics. Add diced tomatoes with juices, black beans, kidney beans, chopped green chiles, and return the browned beef with any accumulated juices to the pot. Pour in beef broth to desired consistency and blend well.

Lower heat to a gentle simmer. Cook uncovered for 30 to 60 minutes, stirring occasionally, until the meat is tender and flavors have melded. Adjust broth as needed to maintain preferred chili consistency.

Essential Tips

Batch searing matters

Don't overcrowd the skillet-searing beef in batches prevents steaming and ensures each cube gets a deep, flavorful crust. This step is non-negotiable for texture and taste.

Toast your spices

After sautéing the onions and jalapeños, lower the heat and toast the chili powder and cumin for 30 seconds. This unlocks their aromatic oils and prevents a raw, dusty taste in the final dish.

Adjust broth wisely

Add beef broth gradually-start with 2 cups and reserve extra for thinning. The chili should coat the back of a spoon but still have a rich, hearty consistency.

Salt in stages

Season the beef cubes generously with salt before searing, then taste and adjust seasoning after simmering. This ensures the flavors are balanced, not overly salty.

Skimming fat (optional)

If you prefer a cleaner look, skim excess fat from the surface after the first 15 minutes of simmering. Leave a little for richness, but remove any thick layers for a smoother texture.

Smart Swaps & Variations

Turkey or Chicken Swap the bottom round for 3 pounds of ground turkey or chicken breast, patted dry and seared as directed. Reduce broth to 1.5 cups and simmer for 25-35 minutes.

Vegetarian Replace beef with 2 cans (15 oz each) of drained chickpeas and 1 cup of diced bell peppers. Increase broth to 3 cups and simmer for 20 minutes.

Extra Smoky Add 1 teaspoon of smoked paprika or 1 chipotle pepper in adobo (minced) when sautéing the onions for a deeper, campfire-like smokiness.

Creamy Topping Stir in 1/2 cup of sour cream or Mexican crema at the end for richness, or top each bowl with a dollop and a sprinkle of cotija cheese.

What to Serve With This

Warm cornbread or cheesy jalapeño cornbread muffins
Crunchy tortilla chips or cornbread croutons for texture
A cold Mexican lager or spicy margarita to balance the heat
Avocado slices, lime wedges, and cilantro for a fresh garnish

Storage & Reheating

Storage

Store chili in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making it even better the next day.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if needed. Avoid microwaving high power to prevent drying out the beef.

Expert Chef Tips

Use a heavy-bottomed Dutch oven or enameled cast iron for even heat distribution and better temperature control during simmering.
Deglaze the skillet after searing the beef with 1/2 cup of broth to lift all the fond (browned bits) into the chili-this adds an extra layer of umami.
For restaurant-quality thickness, mash 1/4 cup of the beans against the side of the pot during the last 10 minutes of simmering to create a natural thickener.

Equipment You’ll Need

Large heavy-bottomed skillet or Dutch oven (5-6 quart capacity)
Sharp chef's knife and cutting board
Wooden spoon or heatproof spatula
Measuring cups and spoons

Nutritional Benefits

High in protein (about 35g per serving) from lean bottom round beef, supporting muscle repair and satiety.
Rich in fiber (8g per serving) from black and kidney beans, promoting digestive health and stable blood sugar.
Contains capsaicin from jalapeños and green chiles, which may boost metabolism and reduce inflammation.
Provides iron and zinc from beef, essential for energy and immune function, though sodium content is moderate (700mg per serving) due to broth and canned ingredients.

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Frequently Asked Questions

Can I use a different cut of beef?

Bottom round is ideal for its lean, tender texture when cubed, but chuck roast works too-just trim excess fat and cut into 1/2-inch pieces. Avoid sirloin or tenderloin, as they can toughen up during long cooking.

How do I control the spice level?

Reduce the jalapeños to 1 seeded pepper and omit the green chiles entirely for mild heat. For extra spice, add a pinch of cayenne pepper or a sliced habanero during simmering (remove before serving).

Can I make this in a slow cooker?

Yes! After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Skim fat before serving.

Why does my chili taste bland?

Under-seasoning is the most common issue. Taste after simmering and adjust with salt, chili powder, or a squeeze of lime. Also, ensure your spices are fresh-old chili powder loses potency.

Can I freeze this chili?

Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, adding broth as needed to restore consistency.

What's the best way to thicken the chili?

Simmering uncovered is the easiest method, but for a quicker fix, mash a few beans or stir in 1 tablespoon of cornstarch slurry (mixed with cold water) and simmer for 5 minutes.

Can I add beer instead of broth?

Yes! Replace 1 cup of broth with a malty beer like amber ale or stout. The alcohol will cook off, leaving behind depth and caramel notes that enhance the chili's richness.

Why is my beef tough?

Cubing the beef into even 1/2-inch pieces is key. Also, avoid overcooking-simmer just until the beef is fork-tender (about 30-60 minutes). Bottom round benefits from longer cooking but will toughen if boiled vigorously.