Sassy Steak Chili

Ingredients

• 1 largegreen bell pepper, diced
• 1 largepoblano pepper, diced
• 1 largesweet onion, diced
• 6 clovesgarlic, minced
• 907 g (2 lb)top round steak, cut into 1.3 cm (½-inch) cubes
• 454 g (1 lb)Jimmy Dean's hot sausage
• 1 tbsp (15 ml)kosher salt
• ½ tsp (2.5 ml)ground black pepper
• 5 tbsp (75 ml)Worcestershire sauce
• 2 tbsp (30 ml)hickory-flavoured liquid smoke
• 2 tbsp (30 ml)puréed chipotle peppers with adobo sauce
• 2 cans, 425 g (15 oz) eachmild chilli beans
• 1 can, 794 g (28 oz)crushed tomatoes
• 2 tbsp (30 ml)chilli powder
• 5 dasheshot sauce, such as Tapatío or Tabasco
• 1½ tsp (7.5 ml)ground cumin
• ¼ cup (50 g)granulated sugar

Instructions

1. 1

   Prepare the vegetables

   On the first day, dice the peppers and onion and place them in a large bowl, preferably stainless steel to avoid staining or retaining flavours. Add the minced garlic.

2. 2

   Mix the marinade

   Cut the steak into 1.3 cm (½-inch) cubes and add it to the bowl. Break the sausage into pieces and add it, followed by the salt, black pepper, Worcestershire sauce, liquid smoke and chipotle purée. Rub the marinade through the meat and vegetables so everything is coated and moist. Add another 1–2 tbsp of combined Worcestershire sauce and liquid smoke if needed.

3. 3

   Chill overnight

   Refrigerate the mixture overnight if possible, or for at least 4 hours.

4. 4

   Brown the meat

   On the second day, stir the marinated mixture briefly to redistribute any juices. Brown the meat in a large frying pan in 3 batches over medium-high heat, cooking each batch for 7–10 minutes. Let some of the released liquid reduce, but do not cook it all away; transfer each batch and its remaining liquid to a large stockpot. Continue until all the meat is browned.

5. 5

   Add beans and tomatoes

   When all the browned meat is in the stockpot, add the cans of chilli beans and crushed tomatoes.

6. 6

   Season the chilli

   Begin with 2 tbsp chilli powder, 5 dashes of hot sauce, 1½ tsp cumin and ¼ cup granulated sugar. Taste and adjust the seasonings if needed.

7. 7

   Simmer and serve

   Cover and simmer for 2–4 hours, stirring every 30–60 minutes to prevent sticking or burning. Serve with cheese, sour cream, breadsticks, cornbread or corn chips.

What is steak chilli?

Chilli is a slowly cooked, spiced stew associated with the United States, especially Texas, where versions made with beef have long been popular. This recipe takes a hearty, bean-and-tomato approach, pairing cubed steak with hot sausage.

The overnight marinade brings the Worcestershire, liquid smoke and chipotle flavours into the meat and vegetables. Browning in batches and then simmering gently gives the chilli time to develop a rich, cohesive base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 22g protein, 23g carbs, 9g fat.

The steak and sausage provide most of the protein, while the beans, tomatoes and sugar contribute carbohydrates. The sausage and added seasonings contribute fat and sodium; for a more balanced plate, serve a portion with a generous side of vegetables.

The peppers and aromatics

Pepper and onion: Dice them evenly so they soften alongside the meat during the long simmer. A stainless-steel bowl is useful for marinating, as the chipotle and other strong flavours can linger in some bowls.

Garlic: Mince it before adding so it distributes through the marinade rather than staying in large pieces.

Marinating the meat

Steak and sausage: Cut the steak into small, even cubes and break the sausage into pieces so both can be coated thoroughly. The recipe calls for at least 4 hours in the fridge, with overnight marinating preferred.

Liquid seasonings: Work the Worcestershire sauce, liquid smoke and chipotle purée through the mixture until everything looks moist and coated. The recipe allows 1–2 tbsp more combined Worcestershire and liquid smoke if the mixture needs it.

Why brown in batches?

Batch size: Cooking the mixture in 3 batches gives the meat room to brown in the frying pan. Crowding it into one pan can make it steam and take longer to cook.

Released juices: The meat and vegetables give off liquid as they brown, and that liquid carries flavour. Reduce it a little, but leave some to transfer to the stockpot rather than boiling it all away.

Seasoning the chilli

Chilli powder and cumin: Start with the stated amounts, then taste the mixture after the beans and tomatoes have been added. Hot sauce adds extra heat, while the sugar brings sweetness to the seasoning.

Chipotle: The recipe uses 2 tbsp of purée made from a whole 198 g (7 oz) can of chipotle peppers in adobo; freeze any leftover purée for another use.

Slow simmer and texture

Timing: Simmer the covered stockpot for 2–4 hours, stirring every 30–60 minutes. A longer simmer within that range gives the steak more time to become tender and allows the flavours to mingle.

Doneness: The chilli should be thick rather than soupy, with tender meat and no ingredients sticking to the bottom. If it begins to catch, stir well and continue checking it at the recipe’s suggested intervals.

What to serve with it

Toppings: Cheese and sour cream provide cool, creamy contrast to the smoky, spicy chilli. Add them at the table so each person can choose how much to use.

Sides: Breadsticks, cornbread or corn chips are all suggested accompaniments. Choose one to scoop up the thick sauce, or serve the chilli on its own as a substantial bowl.

Recipe notes & tips

• Use a large stainless-steel bowl for the overnight marinade if you want to avoid staining or lingering flavours.
• Cut the steak into evenly sized cubes so they cook at a similar pace.
• Brown the mixture in 3 batches rather than crowding it into one pan.
• Keep some of the released cooking liquid for the stockpot because it carries flavour.
• Stir every 30–60 minutes during the covered simmer to help prevent sticking.
• Taste after adding the beans and tomatoes, then adjust the chilli powder, cumin and hot sauce.

Variations

• Adjust the heat: Use fewer dashes of hot sauce for a milder pot.
• Use the leftover chipotle: Freeze extra purée from the can for another batch.
• Choose a topping: Finish individual bowls with cheese or sour cream.
• Add a side: Serve with cornbread, breadsticks or corn chips as suggested.
• Make it less sweet: Start with less sugar and add it to taste.

Common mistakes to avoid

• Crowding the pan: The meat can steam instead of browning, so cook it in 3 batches.
• Boiling away all the juices: Reduce the liquid a little, then transfer the remaining juices with the meat.
• Skipping the marinade time: Refrigerate for at least 4 hours, or overnight if possible.
• Leaving the pot unattended: Stir every 30–60 minutes during the simmer to keep the chilli from sticking or burning.
• Adding all the seasoning without tasting: Start with the listed amounts, then taste and adjust if needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan, stirring occasionally, until piping hot throughout; add a little water if the chilli has thickened too much.

Frequently asked questions