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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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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!
Course Appetizer, Main Entree
Cuisine American
Keyword Cowboy Steak Chili, diced beef with tender beans, game day recipes, smoky chili
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 Servings
Calories 623kcal
Author Lalaine

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