The first time I made this ribeye steak chili, I couldn’t believe how rich and hearty it turned out. The tender chunks of ribeye melt in your mouth while the bold, spiced tomato base brings everything together.
It’s the ultimate comfort food, and the aroma filling the kitchen as it cooks is irresistible. Whether you’re a chili enthusiast or a newcomer to this hearty dish, this recipe is bound to become a favorite.
You can also enjoy how to enhance your beef dishes with this ribeye steak marinade, perfect for elevating your meals. Trust me, once you try it, you’ll be making it on repeat for every cozy weekend dinner!
Ingredients
- 2 lbs ribeye steak (cut into bite-sized pieces)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion (minced)
- 4 garlic cloves (minced)
- 2 celery stalks (finely diced)
- 5.5 oz can tomato paste
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 cups beef broth
- 28 oz can crushed tomatoes
- 2 tablespoons honey (optional)
- 14 oz can kidney beans (drained and rinsed)
Note: This recipe serves 6 hearty portions.
Variations
Adding your own twists to this recipe can create a version that suits your dietary preferences or enhances its flavors. Here are some great alternatives:
- Dairy-Free: This recipe is already dairy-free, making it a perfect option for non-dairy diets.
- Bean-Free: Skip the beans for a paleo-friendly version.
- Extra Veggies: Add diced bell peppers or carrots for a veggie boost.
- Spice It Up: Add a diced jalapeño or a pinch of cayenne for more heat.
- Sweet and Smoky: Include a teaspoon of smoked paprika or a splash of maple syrup for depth.
Cooking Time
Cooking this chili isn’t rushed, but the reward is well worth the wait! Here’s the time breakdown:
- Prep Time: 20 minutes
- Cooking Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
Equipment You Need
- Large Pot with Lid: For browning the meat and slow cooking the chili.
- Sharp Knife: To cut the ribeye steak and dice veggies.
- Wooden Spoon: To stir and scrape up flavorful bits from the pan.
- Cutting Board: For safe and easy chopping of ingredients.
- Ladle: To serve the chili with ease.
How to Make Ribeye Steak Chili?
Cooking ribeye steak chili is an experience you’ll enjoy as much as eating it. Follow these simple steps to bring it to life.
Start by Browning the Ribeye
Pat the ribeye pieces dry with paper towels to ensure they sear beautifully. Sprinkle them with salt and pepper. Heat some oil in a large pot over medium-high heat and sear the steak in batches. Make sure each piece has a nice, caramelized crust on the outside.
Cook the Vegetables
After removing the browned steak, reduce the heat and add a bit more oil to the pot. Toss in the minced onion and cook until soft and golden. Add the garlic and celery, stirring them until fragrant. It takes just a few minutes, but don’t skip this step because it builds the chili’s foundational flavors.
Add Tomato Paste and Spices
Push the vegetables to the side of the pot, then add the tomato paste directly to the center. Cooking the paste for a couple of minutes until it darkens enhances its flavor. Stir in chili powder, cumin, and oregano until they coat the veggies in an aromatic mix.
Deglaze and Simmer
Pour in beef broth, scraping up all the browned bits from the bottom of the pot. These bits, known as “fond,” are flavor gold. Add the crushed tomatoes, honey (if using), and the seared ribeye. Stir everything together and bring it to a gentle boil. Reduce the heat, cover the pot, and let it simmer gently for about two hours. This long cooking time allows the steak to become meltingly tender.
Add Beans and Finish
Towards the end of cooking, stir in the kidney beans and allow them to warm through. Taste the chili and adjust the seasoning if needed. By now, the texture should be thick, and the flavors should be deeply developed. For more beef recipe inspiration, explore these amazing steak recipes to expand your dinner collection.
Credits: theendlessmeal.com
Why You’ll Love This Recipe?
This ribeye steak chili is a standout for so many reasons. Here’s why it’ll steal your heart:
- The ribeye steak makes it incredibly tender and rich.
- It’s packed with bold, spicy, and smoky flavors.
- You can easily customize it to meet your dietary needs.
- It’s perfect for meal prep and reheats beautifully.
- This dish is cozy, comforting, and crowd-pleasing for any occasion.
If you’re craving another quick and flavorful beef recipe, these ribeye steak bites are perfect for appetizers or weeknight meals.
How to Serve Ribeye Steak Chili?
Serving chili isn’t just about ladling it into a bowl; presentation matters! Scoop generous portions into wide, deep bowls and top them with your favorite garnishes. A dollop of sour cream or Greek yogurt balances the spiciness. Add crunch with tortilla chips or a sprinkle of crushed crackers. Brighten up the dish with chopped cilantro and finely diced red onion. Don’t forget a fresh lime wedge on the side for a zesty kick! Serve it with a slice of buttered cornbread or a crusty baguette for the ultimate comfort meal.
Nutritional Information
Here’s a quick overview of the key nutrients per serving in this ribeye steak chili:
- Calories: 590
- Protein: 38g
- Carbohydrates: 32g
- Fat: 38g
Make Ahead and Storage
This chili is even better the next day as the flavors have more time to meld. It’s a make-ahead dream! After cooking, allow it to cool completely. Transfer the chili to an airtight container and refrigerate for up to 4 days.
If you want to store it longer, freeze it in portioned containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over low heat. Stir occasionally to prevent sticking.
Tips for Making the Recipe
Here are a few tips from my experience to help you make this recipe truly exceptional:
- Don’t Rush the Browning: Take time to sear the steak well for maximum flavor.
- Simmer Gently: Keep the heat low during the 2-hour cooking time to ensure the meat stays tender.
- Taste and Adjust: Don’t be afraid to season again before serving. A little extra salt or spice can make all the difference.
- Experiment with Garnishes: Try different toppings like shredded cheese, avocado slices, or even a drizzle of hot sauce.
- Use Fresh Spices: Freshly purchased chili powder and cumin will have a much stronger flavor.
This ribeye steak chili isn’t just a recipe; it’s an experience that brings warmth and joy to your table. I hope you give it a try and make it your own! Happy cooking!
Ribeye steak chili recipe
Ingredients
- 2 lbs ribeye steak cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion minced
- 4 garlic cloves minced
- 2 celery stalks finely diced
- 5.5 oz can tomato paste
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 cups beef broth
- 28 oz can crushed tomatoes
- 2 tablespoons honey optional
- 14 oz can kidney beans drained and rinsed
Instructions
- Pat the ribeye pieces dry with paper towels to ensure they sear beautifully. Sprinkle them with salt and pepper. Heat some oil in a large pot over medium-high heat and sear the steak in batches. Make sure each piece has a nice, caramelized crust on the outside. This step adds immense flavor to your chili.
- After removing the browned steak, reduce the heat and add a bit more oil to the pot. Toss in the minced onion and cook until soft and golden. Add the garlic and celery, stirring them until fragrant. It takes just a few minutes, but don’t skip this step because it builds the chili’s foundational flavors.
- Push the vegetables to the side of the pot, then add the tomato paste directly to the center. Cooking the paste for a couple of minutes until it darkens enhances its flavor. Stir in chili powder, cumin, and oregano until they coat the veggies in an aromatic mix.
- Pour in beef broth, scraping up all the browned bits from the bottom of the pot. These bits, known as “fond,” are flavor gold. Add the crushed tomatoes, honey (if using), and the seared ribeye. Stir everything together and bring it to a gentle boil. Reduce the heat, cover the pot, and let it simmer gently for about two hours. This long cooking time allows the steak to become meltingly tender.
- Towards the end of cooking, stir in the kidney beans and allow them to warm through. Taste the chili and adjust the seasoning if needed. By now, the texture should be thick, and the flavors should be deeply developed.
Notes
- Don’t Rush the Browning: Take time to sear the steak well for maximum flavor.
- Simmer Gently: Keep the heat low during the 2-hour cooking time to ensure the meat stays tender.
- Taste and Adjust: Don’t be afraid to season again before serving. A little extra salt or spice can make all the difference.
- Experiment with Garnishes: Try different toppings like shredded cheese, avocado slices, or even a drizzle of hot sauce.
- Use Fresh Spices: Freshly purchased chili powder and cumin will have a much stronger flavor.
