Chuck Steak Chili Recipe
Thick chuck steak chili is made with ground chuck, tomatoes, beans, and classic spices. This filling one-pot meal is loaded with flavor and perfect for dinner or meal prep. I grind my own chuck for better texture and richer flavor.
Ingredients
- 1 ½ pounds ground chuck steak (85% beef/15% fat) or or freshly ground chuck tender
- 2 tablespoons olive oil, coconut oil, or beef tallow
- 1 medium onion diced
- 3 minced garlic cloves
- 1 green bell pepper diced
- 1 28 oz can crushed or diced tomatoes or 2 cups fresh diced tomatoes
- 1 tablespoon tomato paste or ketchup
- 2 teaspoons brown or white sugar (optional)
- 1 ½ cups water or bone broth
Spice Blend
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (use more for spicy chili)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Stovetop Recipe
- Heat oil or tallow in a large pot over medium heat.
- Add onion, green pepper, and garlic. Cook until softened, about 3 to 4 minutes.
- Add the ground beef and cook until browned, breaking it up with a spoon, about 5 to 7 minutes.
- Stir in the tomato paste and spices (chili powder, cumin, oregano, cayenne, salt, and black pepper). Cook for 1 to 2 minutes to toast the spices.
- Add the chopped tomatoes and water. Stir well and bring to a boil.
- Reduce heat to low and simmer uncovered for 60 to 90 minutes, stirring occasionally.
- If the chili thickens too much, add a splash of water. Taste and adjust seasoning before serving.
Instant Pot Recipe
- Press SAUTÉ mode and adjust to Normal/Medium heat.
- Add onions and green pepper. Sauté until softened, about 4 minutes.
- Add garlic and cook for another 30 seconds, stirring until fragrant. Stir in the tomato paste.
- Add the ground beef and season with a little salt and pepper. Cook for 5 minutes, breaking it up with a wooden spoon until no longer pink.
- Add the water, tomatoes, and spices. Stir to combine.
- Press CANCEL to stop the sauté.
- Lock the lid and set the valve to SEALING. Select PRESSURE COOK on high pressure for 15 minutes.
- Once cooking is done, quick release the pressure by sliding the valve to OPEN. Let steam escape for 2–3 minutes.
- Press SAUTÉ on Normal/Medium. Simmer uncovered, scraping the bottom to release browned bits. Let it reduce slightly, about 5–6 minutes. Press CANCEL when done.
- Let chili cool slightly, taste and adjust seasoning, then serve with your favorite toppings.
Notes
We use chuck tender, a lean cut from the shoulder, for this chili. It’s full of rich beef flavor and turns tender when simmered low and slow or pressure-cooked. Chuck tender is lower in fat than other cuts of chuck, but still makes a hearty, meaty chili. You can also use chuck roast or ground chuck if that’s what you have on hand.
Storage and Reheating
Let the chili cool down before storing. Transfer it to an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months.
To reheat, thaw overnight in the fridge or warm it in a small pot over low heat. Add a little water or broth if it gets too thick.
If using the microwave, place the chili in a microwave-safe bowl, not plastic. Cover with a paper towel and heat in 1-minute intervals, stirring in between, until hot.
Nutrition
Calories: 207.1kcalCarbohydrates: 5gProtein: 25.1gTotal Fat: 10.3gSaturated Fat: 3.6gCholesterol: 78.2mgSodium: 558mgPotassium: 596mgFiber: 1.8gSugar: 1.7g
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