35-Minute Chunky Steakhouse Beef Chili
A quick and hearty chili with robust flavors and tender beef, perfect for cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1–1/2 pounds beef stew meat, cut into 1 to 1-1/2-inch pieces
- 2 tablespoons vegetable oil
- Salt to taste
- 1 medium onion, chopped
- 1 medium jalapeño pepper, minced
- 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
Instructions
- Heat the oil in a stockpot over medium heat until hot.
- Brown half of the beef in the pot, allowing each piece to develop a golden crust. Once browned, remove the beef from the pot and set it aside.
- Repeat the browning process with the remaining beef.
- Sprinkle the browned beef with salt.
- Add the remaining tablespoon of oil, along with the chopped onion and minced jalapeño to the pot. Cook for 5-8 minutes until tender.
- Return the browned beef and juices back to the pot, mixing well with the veggies.
- Pour in the diced tomatoes and bring to a rolling boil.
- Reduce the heat, cover the pot, and let it simmer for 1.5 to 2 hours.
Notes
For added depth, include a bay leaf while simmering, or a splash of beer for richer flavor. Adjust heat with extra jalapeños or cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg