Chuck Steak Chili
This savory chuck steak chili combines ground chuck, tomatoes, bell pepper, and warm spices in a thick, beefy sauce. Make it on the stovetop or in an Instant Pot for an easy one-pot dinner.
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.
Notes
Storage: Refrigerate leftover chili in an airtight container within 2 hours of cooking. Keep for up to 4 days or freeze for up to 3 months.
Reheating: Thaw overnight in the refrigerator or reheat from frozen. Warm on the stovetop over medium-low heat, adding a splash of water or broth if needed. Alternatively, microwave in 1-minute intervals, stirring between each, until heated to 165°F.
Nutrition
Calories: 329kcalCarbohydrates: 9.6gProtein: 23gTotal Fat: 23gSaturated Fat: 8.3gCholesterol: 77.1mgSodium: 629.8mgPotassium: 677.3mgFiber: 2.6gSugar: 4.8g
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