Bold Steak Chili Recipe: Spicy, Savory Beef Chili

• 1 large Green Bell Pepper, diced
• 1 large Poblano Pepper, diced
• 1 large Sweet Onion, diced
• 6 cloves Garlic, minced
• 2 lbs Top Round Steak, cut into ½-inch cubes
• 1 lb hot breakfast sausage
• 1 Tbsp Kosher Salt
• ½ tsp Ground Black Pepper
• 5 Tbsp Worcestershire Sauce
• 2 Tbsp Hickory Liquid Smoke
• 2 Tbsp pureed Chipotle Peppers in Adobo, (puree whole 7 oz can and use 2 Tbsp; freeze leftover puree)
• 2 (15oz) cans Mild Chili Beans
• 1 (28oz) can Crushed Tomatoes
• 2 Tbsp Chili Powder
• 5 dashes Hot Sauce (Tapatio or Tabasco)
• 1 ½ tsp Ground Cumin
• ¼ cup Granulated Sugar

• FIRST DAY: Dice the peppers and onion and place them in a large, preferably stainless steel, bowl to avoid staining. Add the minced garlic.
• Cut the steak into ½-inch cubes and add to the bowl. Crumble in the hot sausage. Add kosher salt, black pepper, Worcestershire sauce, liquid smoke, and the chipotle puree. Rub the marinade through the meat and vegetables so everything is evenly coated. If needed, add an extra 1–2 Tbsp combined Worcestershire and liquid smoke to ensure full coverage.
• Refrigerate to marinate overnight if possible, or for at least 4 hours.
• SECOND DAY: Stir the marinated mixture briefly to redistribute any juices. In a large skillet, brown the meat in three batches over medium-high heat (crowding the pan will steam rather than brown the meat). Each batch should take 7–10 minutes. As the meat browns, juices will be released; reduce them a bit so the final pot is thick and not soupy. Transfer each batch, including some of the flavorful juices, into a large stockpot.
• Once all the browned meat is in the stockpot, add the chili beans and crushed tomatoes.
• Season with chili powder, hot sauce, ground cumin, and granulated sugar. Start with the listed amounts (2 Tbsp chili powder, 5 dashes hot sauce, 1½ tsp cumin, ¼ cup sugar) and taste, adjusting to your preference.
• Simmer, covered, for 2 to 4 hours — the longer you simmer, the better the flavors meld and the meat becomes tender. Stir every 30–60 minutes to prevent sticking or burning. Serve topped with cheese or sour cream and alongside breadsticks, cornbread, or corn chips.

• SLOW COOKER METHOD: After marinating and browning meat in three batches, transfer everything to a slow cooker instead of a stockpot. Cook on low for 6–10 hours, stirring occasionally.
• TIP: Puree the entire can of chipotle peppers in adobo and freeze leftover puree in an ice cube tray (1 Tbsp per cube). Transfer frozen cubes to a freezer bag and store up to 6 months.
• Yield: About 5 quarts of chili (roughly 1¼ gallons).

Disclaimer: Nutritional values are estimates calculated with a third‑party tool.