Game Day Steak Chili — made with flank, skirt, sirloin or any steak you prefer — delivers a bowl full of hearty, comforting flavor. This versatile chili is great served alone, over nachos, or spooned onto a burger.
We had one of those classic Wisconsin winter days recently: school canceled, the world muffled by falling snow, and a quiet morning spent watching flakes come down. Even though the thermometer stayed in the 20s instead of plunging into negatives, the neighborhood felt like a true snow day. People were out shoveling and running snow blowers along sidewalks, and the steady rhythm of winter work felt strangely comforting.
Cold weather calls for comfort food, and nothing says cozy like a steaming bowl of chili. This recipe uses steak cut into bite-sized pieces for meaty texture and rich flavor, along with peppers, onions, beans, and fire-roasted tomatoes. The result is a bold, satisfying chili that still feels a bit special — perfect for game day, family dinners, or any night you want something warming and robust.
I like to call this a “fancy” steak chili because it elevates the usual ground-beef chili by using steak and big-flavored ingredients. It’s still easy to make and feeds a crowd, which makes it ideal for entertaining during cold-weather weekends or tailgate gatherings. If you’re in a region expecting more snow, this is the kind of recipe to stock up for: it reheats well and tastes even better the next day.
Below you’ll find the ingredient list and step-by-step instructions so you can make this hearty steak chili at home. Serve it with shredded cheddar, a dollop of sour cream, and some finely chopped chives or scallions for brightness.
Here are some of my other favorite chili recipes you may enjoy as well.
Game Day Steak Chili
15 mins
1 hr
1 hr 45 mins
Main dish
American
6
hipfoodiemom
Ingredients
- 2 pounds flank steak cut into bite-sized chunks
- salt and pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 jalapeños seeded and chopped
- 3 garlic cloves finely chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 32 oz (1 quart) beef stock plus one cup
- 3 14.5 oz cans fire roasted diced tomatoes
- 1 15.5 oz can black beans drained and rinsed
- 1 15.5 oz can kidney beans drained and rinsed
- shredded cheddar cheese
- sour cream
- chives or scallions finely diced
Instructions
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Season the steak with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the steak pieces and brown on all sides. Remove the browned meat to a plate and set aside.
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If needed, add a little more oil to the pot and add the chopped onion. Cook over medium heat until the onion begins to soften. Stir in the chopped green and red bell peppers and the jalapeños and cook for 3 to 5 minutes. Add the garlic, chili powder, cumin, and oregano and stir to combine.
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Return the browned steak to the pot and pour in the beef stock. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20 to 25 minutes, or until the meat is tender. Add the fire-roasted diced tomatoes and simmer another 20 minutes.
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Stir in the drained and rinsed black beans and kidney beans and gently simmer for 10 minutes to meld flavors. Taste and adjust seasoning with salt and pepper if needed.
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Ladle the chili into bowls and garnish with shredded cheddar, a spoonful of sour cream, and finely diced chives or scallions, if desired. Serve hot and enjoy.