Two Bean Steak Chili

It’s chili season, and Am excited to share my best Two Bean Steak Chili Recipe with you. Tender melt in your mouth slow cooked steak, white and red kidney beans in a rich tomato sauce make this chili my favorite chili recipe.

I go easy on the beans in this chili recipe, but you can add more or less or omit them altogether.

My family doesn’t like too spicy food so I go easy on the chili powder too, you can adjust the heat in this recipe use less or more depending on what you like.

I like to use chuck steak which has a lot of beefy flavor. But any cut of beef that’s marked “stewing beef” works well in this recipe. You want a tough cut of meat that  soften and become tender and tasty after a long cook time.

You’ll want to keep this recipe on your meal rotation to make at least once a week, during the colder weather months.

Toppings For This Two Bean Steak Chili

Normally,  it’s all about the toppings in chili recipes. But this Two Bean Steak Chili recipe is so rich that you won’t need a lot of go -to chili toppings.

The topping I liked the best on this steak chili are avocados and sharp cheddar cheese. I found that adding more toppings distract from the rich flavor of the chili, instead of adding to it. I am not saying to not test different toppings for yourself, am saying that’s what I found.

Here’s some to try red onions, nacho chips, cilantro or sliced jalapenos, just remember not to over powder the rich beefy flavor with to many toppings!!!

This Two Bean Steak Chili is the ultimate comfort food, A chili so good you won’t have any leftovers, but if you do this recipe is so freezer friendly if stored in the right freezer containers.

Here’s a tip you should purposely double this chili recipe, for delicious ready made meals on busy weeknights.