Southern Homemade Steak Chili is meant for meat lovers! It features steak and spices and that's about it! No beans and no tomatoes! Just tender chunks of spicy meat. This will become your favorite chili recipe for a cold day!
5garlic cloves, minced(1 ½ tablespoons minced or 1 ½ teaspoons garlic powder)
2tablespoonsdark chili powder
1tablespoonchipotle chili powder
5cupslow sodium chicken broth(plus additional broth, if desired)
1tablespoonapple cider vinegar
hot sauceto taste
Prevent your screen from going dark
Trim the chuck roast of the excess fat and cut into 2-inch thick steaks and season generously with salt and pepper.
Heat a tablespoon of olive oil in a Dutch oven or large heavy pot over medium-high heat until it starts to smoke. Add steaks in a single layer and sear until well browned, 5-6 minutes. Flip the steaks and cook an additional 3-4 minutes, until the second side is dark brown. Transfer the seared steaks to a cutting board, add an additional tablespoon of olive oil, and repeat with additional steaks until all of the steaks are browned. Once the steaks have cooled enough to handle them, cut them into 1-2 inch chunks.
Reduce to medium heat and add the onions to the Dutch oven, cooking until the onions are soft (about 4 minutes). Add the spices and garlic and cook for an additional minute.
Return the steak cubes to the pan and top with chicken broth. Bring the broth to a boil over high heat, then reduce to low heat. Place a lid slightly ajar on the pan, leaving room for steam to escape, and simmer for 2-3 hours, until the meat is tender.
Stir in the fish sauce, masa harina (if using), and apple cider vinegar. If a brothier chili is desired, add additional chicken broth. Taste the chili and add hot sauce to achieve your desired heat level.
For the best flavor, refrigerate the chili for 24 hours then reheat and serve. This allows the flavors to blend and deepen. The chili can be stored in the refrigerator for up to 5 days.Freeze chili in an airtight container for up to 4 months.Chili can be reheated on the stovetop over medium heat, in the microwave, or in a 300°F (150°C) oven until the meat reaches a temperature of 165°F (74°C).The meat will absorb the broth as it sits, so additional broth may be needed when reheating.