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Cowboy Steak Chili with diced beef and tender beans in a smoky, chili-spiced tomato gravy is the ultimate chilly day food. Serve with cornbread for a hearty dinner or set out with various fixings for DIY game day eats!
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5 from 1 vote

Cowboy Steak Chili

Cowboy Steak Chili with diced beef and tender beans in a smoky, chili-spiced tomato gravy is the ultimate chilly day food. Serve with cornbread for a hearty dinner or set out with various fixings for DIY game day eats!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Appetizer, Main Entree
Cuisine: American
Servings: 6 Servings
Calories: 623kcal
Author: Lalaine Manalo

Ingredients

  • 2 dried ancho chiles
  • 2 dried California chiles
  • 3 dried chipotle chiles
  • 2 1/2 pounds chuck roast
  • 3 tablespoons canola oil
  • 4 cloves garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 3 cups beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 can (14.5 ounces) kidney beans, drained and rinsed well
  • 1 can (14.5 ounces) pinto beans, drained and rinsed

Instructions

  • In a small bowl, combine the dried ancho chiles, dried chipotle chiles, and enough boiling water to cover. Let stand for about 10 to 15 minutes or until softened.
  • Remove and discard the stems and seeds. Transfer the chiles to a blender and about 1/4 cups of the soaking liquid. Pulse a few times to a smooth paste.
  • Trim chuck roast of excess fat and cut into about 1/4 inch cubes. You should have about 2 pounds after trimming.
  • In a Dutch oven over medium-high heat, heat oil. Add beef and cook for about 2 to 3 minutes on each side or until lightly browned. Remove from pot and keep warm.
  • Lower heat to medium and add the remaining oil to pan as needed.
  •  Add onions and garlic and cook for about 2 to 3 minutes or until softened. 
  • Add beef broth and bring to a boil, scraping any browned bits on the bottom of the pot.
  • Return the beef to the pot including any juices. 
  • Add crushed tomatoes, pureed chiles, cumin, brown, sugar, and salt. Stir to combine.
  • Lower heat, cover, and simmer for about 2 hours or until meat is tender but not falling apart. If the chili is drying before the meat is tender, add more beef broth or water as needed.
  • Add pinto beans and kidney. Continue to simmer until sauce is thickened and reduced to about 2 cups.
  • Transfer to serving bowls and top with shredded cheddar and onions as desired. Serve hot.

Nutrition

Calories: 623kcal | Carbohydrates: 42g | Protein: 48g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 2252mg | Potassium: 1555mg | Fiber: 13g | Sugar: 14g | Vitamin A: 3300IU | Vitamin C: 13.2mg | Calcium: 140mg | Iron: 8.5mg