Steak & Bean Chowder

A one-pot chowder that splits the difference between chili and a quick beef stew. Cubed sirloin cooks fast, holding its shape in tender bites instead of stringing out like braised chuck would over a long simmer.

Spicy chili beans bring built-in seasoning to the pot, so the recipe doesn’t need a long list of spices to taste like it belongs. Just a half teaspoon of cumin reinforces the chili-bean warmth without taking over.

Russet potatoes cut to a half-inch dice cook in the same 25-minute window as the beef stays tender. Smaller dice falls apart, larger pieces stay raw at the center, so size matters here.

The undrained tomatoes do double duty as cooking liquid and acid component. No need for additional broth or stock, which keeps the chowder from getting too thin.

Pro Tips

• Brown the sirloin in batches if your pot isn’t wide enough. Crowded meat steams and stays gray, costing you flavor.

• Cube the steak against the grain. Even with quick cooking, against-the-grain cubes chew much more tender.

• Stir occasionally during the simmer to keep potatoes from sticking and burning on the bottom of the pot.

• Taste before adding salt. Chili beans vary in sodium and the canned tomatoes contribute their own salt.

Variations

• Add a cup of frozen corn in the last 5 minutes for a Southwestern twist.

• Swap sirloin for cubed beef stew meat and extend the simmer to 45 minutes for richer, more melting texture.

• Top each bowl with shredded cheddar, sliced green onion, and a dollop of sour cream for a loaded chowder.