Zesty Steak Chili
Submitted by Monalee
Thick, hearty steak chili loaded with tender cubed round steak, smoky chili powder, and cumin, simmered low and slow in a rich tomato-salsa base. A cornmeal-flour slurry gives it body that clings to every spoonful.
YIELD
6 servingsPREP
20 minCOOK
120 minREADY
140 minForget ground beef. This chili is built on chunks of round steak that turn melt-in-your-mouth tender after a long, slow simmer.
The base packs serious depth with diced tomatoes, tomato sauce, and a whole jar of salsa working together. Chili powder, cumin, and oregano bring the warmth.
What sets this apart is the finishing move: a cornmeal and flour slurry stirred in at the end that thickens everything into a rich, spoonable bowl of comfort.
Pile on the cheese, sour cream, and chopped onions. This one earns every topping.
Kitchen Tips
- Sear the steak cubes in batches so they brown instead of steam. Crowding the pot kills the crust.
- Low and slow is key here. Two hours of simmering turns tough round steak into fork-tender bites.
- The cornmeal slurry thickens fast, so stir constantly for those last two minutes to avoid lumps.
Ingredients
Directions
In a Dutch oven over medium-high heat, sauté steak and garlic in oil until browned.
Add onion; cook and stir for 5 minutes.
Stir in 2 cups water, celery, tomatoe stuffs, salsa, and seasonings; bring to a boil.
Reduce heat; cover and simmer 2 hours or until tender.
Combine flour, cornmeal and remaining water; stir until smooth.
Bring chili to a boil.
Add flour mixture; cook and stir 2 minutes or until thickened.
Garnish with cheese, sour cream, onions and olives.
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