Chuck steak chili is thick, hearty, and full of rich beef flavor. Made with ground chuck, tomatoes, and classic spices, it cooks on the stovetop or in an Instant Pot.
Quick Look: Chuck Steak Chili
- What It Is: A thick tomato-based chili made with ground chuck and classic spices.
- Why You'll Love It: This one-pot meal delivers rich beef flavor and includes both stovetop and Instant Pot instructions.
- Yield: 6 servings.
- Key Ingredients: Ground chuck, tomatoes, onion, green bell pepper, garlic, tomato paste, and chili spices.
- Ground Chuck Steak: I grind a whole chuck steak at home for the best flavor.
- Total Time: 1 hour 25 minutes.
- Best For: Meal prep, game day, and cozy family dinners.
- Make-Ahead: Yes-it tastes even better the next day.
- Pairs Well With: Cornbread, tortilla chips, sourdough bread, soup, or Mexican black bean salad.
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Why I Use Chuck Steak for Chili
This recipe originally started with chuck tender after a butcher at Whole Foods recommended it. That piece was excellent, but another one I bought later was surprisingly tough.
Chuck tender-also called mock tender-is leaner and can vary, so I now prefer well-marbled chuck steak.
When I make this chili, I start with a whole chuck steak and grind it myself using the meat grinder attachment on my KitchenAid mixer. Its marbling gives the chili a deep beef flavor and keeps the ground meat rich and juicy as it simmers.
At the market, I choose the piece of chuck myself. That way, I know exactly what's going into the pot.
If you'd rather skip the grinder, my Marinated Chuck Steak recipe is another great way to cook this same cut.
Grinding Chuck Steak at Home
I use the meat grinder attachment for my KitchenAid mixer to grind chuck steak at home. Cut the meat into chunks, feed it through the grinder on medium speed, and then grind it a second time for a finer, more even texture.
Tip: Remove any thick silverskin before grinding, but leave the marbling and small pieces of connective tissue. They will soften as the chili cooks and add rich flavor.
You can grind many boneless cuts of beef or chicken at home. It takes only a few minutes and gives you complete control over what goes into your food.
Buying a larger pack? Grind half for chili and cook the rest as seared beef chuck steak.
Ingredients
Here's what you'll need to make this chili. A small amount of sugar is optional, but it helps balance the tomatoes' acidity.
- Ground chuck: Grind chuck steak or chuck roast yourself, or use 85/15 ground chuck. The marbling adds richness and keeps the meat juicy.
- Cooking fat: Olive oil or beef tallow works for sautéing. Beef tallow gives the chili the richest flavor.
- Onion: One diced yellow or white onion adds sweetness and depth.
- Garlic: Three freshly minced cloves add savory flavor.
- Green bell pepper: One diced pepper adds mild sweetness and a classic chili flavor.
- Tomatoes: Use one 28-ounce can of crushed or diced tomatoes. Crushed tomatoes produce a smoother chili; diced tomatoes make it chunkier.
- Tomato paste: One tablespoon concentrates the tomato flavor and helps thicken the chili.
- Water or bone broth: Homemade bone broth adds more savory depth, while water keeps the other flavors prominent.
- Chili powder: Two tablespoons of American-style chili powder provide the main chili flavor.
- Ground cumin
- Dried oregano
- Cayenne pepper: Start with ¼ teaspoon and add more for extra heat.
- Kosher salt
- Black pepper
- Brown or white sugar: Two teaspoons are optional, but help balance the tomatoes' acidity.
How to Make Chuck Steak Chili
Step 1: Sauté the vegetables: Heat the olive oil, coconut oil, or beef tallow in a large pot over medium heat. Add the onion and green bell pepper and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
Step 2: Brown the beef and season: Add the ground chuck and cook for 5 to 7 minutes, breaking it apart with a spoon. Stir in the tomato paste, chili powder, cumin, oregano, cayenne, salt, and black pepper. Cook for 1 to 2 minutes.
Step 3: Add the tomatoes and liquid: Pour in the tomatoes, water or bone broth, and sugar (if using). Stir well and bring the chili to a gentle boil.
Step 4: Simmer until thick: Reduce the heat to low and simmer uncovered for about an hour, stirring occasionally. Add a splash of water or broth if needed, then taste and adjust the seasonings.
Instant Pot Chili Recipe
The Instant Pot makes this chuck steak chili quick and easy. I use freshly ground chuck steak and leave out the beans, but you can add a drained can of kidney beans if you prefer.
- Select SAUTÉ. Heat the oil or beef tallow, then cook the onion and bell pepper for 4 minutes. Add the garlic and cook for 30 seconds.
- Add the ground chuck and cook for about 5 minutes, breaking it apart until browned.
- Stir in the tomato paste and seasonings. Cook for 1 minute.
- Pour in the water or broth and scrape the bottom thoroughly. Spoon the tomatoes and optional sugar on top; do not stir.
- Press CANCEL, seal the lid, and pressure cook on HIGH for 15 minutes. Let the pressure release naturally for 10 minutes, then carefully release the remainder.
- Select SAUTÉ and simmer uncovered for 5 to 6 minutes, until thickened. Press CANCEL, taste, and adjust the seasonings.
Chili Toppings
- Shredded cheddar or Colby Jack cheese
- Goldfish, oyster crackers, or crumbled saltine crackers
- Sour cream or Greek yogurt
- Diced onion
- Fresh or pickled jalapeño slices
- Hot sauce
- Sliced avocado or a scoop of homemade chunky guacamole
- Freshly chopped cilantro or parsley
When serving guests, arrange the toppings in small bowls so everyone can customize their chili. Serve it with cornbread, tortilla chips, or a crusty slice of sourdough bread.
Storage and Reheating
Transfer leftover chili to shallow, airtight containers and refrigerate it within 2 hours of cooking. Store it in the refrigerator for up to 4 days or freeze individual portions for up to 3 months.
Thaw frozen chili overnight in the refrigerator, or reheat it directly from frozen. Warm it in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if it is too thick.
To reheat chili in the microwave, place it in a microwave-safe bowl and cover it loosely with a paper towel. Heat it in 1-minute intervals, stirring after each interval, until it reaches 165°F throughout.
Chuck Steak Chili FAQ
Chuck steak comes from the shoulder and has enough marbling to give chili a rich beef flavor. Once ground, it stays tender and juicy during the long simmer.
No. Use 85/15 ground chuck or regular ground beef if you do not have a meat grinder. Grinding the chuck yourself simply gives you more control over the cut and texture.
Yes. Stir in one drained and rinsed 15-ounce can of kidney, black, or pinto beans with the tomatoes. Add a splash of broth if the chili becomes too thick. Try out my Instant Pot Beef and Bean Chili for a version that includes beans from the start.
Simmer stovetop chili uncovered until the excess liquid evaporates. For Instant Pot chili, select SAUTÉ after pressure cooking and simmer for 5 to 6 minutes, stirring occasionally.
More Easy Steak Recipes
For more ways to cook this affordable cut of meat, browse all my Chuck Steak Recipes.
If you tried this Chuck Steak Chili recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Chuck Steak Chili
Equipment
- Meat grinder attachment for KitchenAid mixer (optional) for grinding chuck steak at home.
- Wooden spoon
- Chef's Knife
- Cutting board
- Large pot or Dutch oven
- 6-quart Instant Pot or electric pressure cooker
Ingredients
- 1½ pounds chuck steak, freshly ground, or 85/15 ground chuck
- 2 tablespoons olive oil, coconut oil, or beef tallow
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 28-ounce can crushed or diced tomatoes
- 1½ cups water or bone broth
- 2 teaspoons brown or white sugar (optional)
Spice Blend
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper plus more for additional heat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Stovetop Instructions
- Heat the olive oil, coconut oil, or beef tallow in a large pot over medium heat. Cook the onion and bell pepper for 3 to 4 minutes. Add the garlic and cook for 30 seconds.
- Add the ground chuck and cook for 5 to 7 minutes, breaking it apart until browned. Stir in the tomato paste and seasonings; cook for 1 to 2 minutes.
- Add the tomatoes, water or bone broth, and optional sugar. Stir and bring to a gentle boil.
- Reduce the heat and simmer uncovered for about an hour, stirring occasionally. Add water or broth if it becomes too thick, then taste and adjust the seasonings.
Instant Pot Instructions
- Select SAUTÉ. Heat the oil or beef tallow, then cook the onion and bell pepper for 4 minutes. Add the garlic and cook for 30 seconds.
- Add the ground chuck and cook for about 5 minutes, breaking it apart until browned.
- Stir in the tomato paste and seasonings. Cook for 1 minute.
- Pour in the water or broth and scrape the bottom thoroughly. Spoon the tomatoes and optional sugar on top; do not stir.
- Press CANCEL, seal the lid, and pressure cook on HIGH for 15 minutes. Let the pressure release naturally for 10 minutes, then carefully release the remainder.
- Select SAUTÉ and simmer uncovered for 5 to 6 minutes, until thickened. Press CANCEL, taste, and adjust the seasonings.
Joan R says
I always grind my own meat. Going to try this. Going to get some goldfish. great idea
Anonymous says
My family loves this!