Italian Bistecca (Thick-Cut Pan-Seared Ribeye Steak)
Two Bean Steak Chili
Two Bean Steak Chili
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It’s chili season, and I’m excited to share my Two Bean Steak Chili Recipe with you! Made with tender, slow-cooked steak, red and white kidney beans, and a rich, flavorful tomato sauce, this hearty beef chili is the perfect comfort food for chilly days.
I go easy on the beans in this recipe because I like the flavor and texture of the tender beef to shine through. You can easily add more beans, use less, or leave them out altogether to make this chili your own.
My family prefers milder food, so I keep the chili powder on the lighter side. If you like your chili with a little more kick, feel free to increase the chili powder or add your favorite hot spices to suit your taste.
For the best flavor, I like to use chuck steak. It has a rich, beefy flavor and becomes wonderfully tender after simmering slowly in the tomato sauce. If you can’t find chuck steak, any beef labeled stew meat or stewing beef will work well. These tougher cuts are ideal for slow cooking because they soften over time, creating delicious, melt-in-your-mouth bites of beef.
This easy homemade steak chili is one you’ll want to keep in your regular dinner rotation throughout the colder months. Serve it with crusty bread, cornbread, or your favorite chili toppings for a hearty, satisfying meal the whole family can enjoy.
Best Toppings for Two Bean Steak Chili
When it comes to chili, toppings are usually half the fun! But this Two Bean Steak Chili is so rich and full of beefy flavor that you really don’t need to pile on a lot of extras.
My favorite toppings for this steak chili are creamy avocado and sharp cheddar cheese. I find that adding too many toppings can overpower the deep, savory flavor of the slow-cooked beef and tomato sauce. Of course, that’s just my preference! Feel free to experiment and find your own favorite combination.
Here are a few other chili toppings to try:
- Diced red onion: Adds a little crunch and sharpness.
- Tortilla chips or nacho chips: Perfect for a satisfying crunch.
- Fresh cilantro: Adds a bright, fresh flavor.
- Sliced jalapeños: Great if you like a little extra heat.
- Sour cream: Adds a cool, creamy contrast to the warm chili.
- Extra shredded cheddar cheese: Because you can never go wrong with a little more cheese!
My advice? Start with just one or two toppings and let that rich, slow-cooked steak flavor shine through.
What to Serve with Two Bean Steak Chili
This hearty homemade steak chili is delicious on its own, but you can easily turn it into a complete meal. Serve it with crusty Italian bread, homemade cornbread, or a simple green salad.
If you’re looking for more cozy meals for cold weather, try my other comforting soups and stews, too. They’re perfect for warming up on chilly evenings.
Storage and Freezing Two Bean Steak Chili
One of the best things about this Two Bean Steak Chili recipe is how well it stores and freezes. The flavors become even richer after a day in the refrigerator, making leftovers just as delicious as the first serving.
Refrigerator: Allow the chili to cool slightly, then transfer it to an airtight container. Refrigerate within two hours of cooking and enjoy within 3–4 days.
Freezer: This steak chili freezes beautifully for up to 3 months. Divide it into individual or family-sized portions and store them in freezer-safe containers or freezer storage containers. Leave a little room at the top for expansion, seal tightly, and label with the date.
Reheating: Thaw frozen chili overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of beef broth or water if the chili has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through.
My Best Meal-Prep Tip
Make a double batch! This steak chili takes time to develop its rich flavor, so cooking extra means you’ll have delicious, ready-to-heat meals waiting for busy weeknights. Freeze the chili in individual portions for easy lunches or larger containers for a family dinner.
I like using stackable, freezer-safe containers to keep everything organized and make the most of my freezer space. You can find freezer storage containers here.
More Comforting Recipes to Try
If you love hearty, homemade meals like this Two Bean Steak Chili, you might also enjoy these comforting recipes:
- Italian Spezzatino Beef Stew: Tender beef simmered with mushrooms and tomatoes for a cozy dinner.
- Classic Italian Wedding Soup: A comforting bowl of homemade broth, tender meatballs, and greens.
- Creamy Tortellini Soup with Italian Sausage: A satisfying soup with Italian sausage, cheese tortellini, and a creamy broth.
Let’s Make This Steak Chili!
If you make this Two Bean Steak Chili, I’d love to hear what you think! Leave a comment and let me know which toppings you used. Your comments and reviews help other readers discover recipes they’ll love, too.
Two Bean Steak Chili
Hearty two bean steak chili made with tender pieces of steak, two kinds of beans, tomatoes, and warm chili spices. A satisfying, flavorful chili perfect for a cozy dinner.
Ingredients
- 1 lb Chuck Steak
- 2 chopped yellow onions
- 3 tbsp chopped garlic
- 1 cup chopped celery
- 1 chopped and seeded pepper jalapeno pepper
- 1 14.5 oz can each diced tomatoes and tomato sauce
- 1 14.5 oz can each red and white kidney beans undrained
- 2 cups beef broth
- 3 tbsp chili powder
- 1 tbsp each cumin, oregano, smoky paprika and coriander
- 2 bay leaves
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cut the steak into equal size pieces salt and pepper to taste
- In a medium size stock pot bring the oil to medium high heat
- Add the steak and sear completely
- Add the onions, garlic and jalapeno pepper saute until tender and just beginning to brown
- Add all the spices now
- Add the tomatoes and beef broth lower the heat, simmer covered for 1 hour
- Add the beans adjust seasonings and simmer an additional 30 minutes
- Top with your favorite chili toppings
Notes
Choose chuck steak or another well-marbled cut for tender, flavorful chili. Sear the steak before adding the remaining ingredients to develop a deeper flavor. Simmer gently until the steak is fork-tender. Adjust the chili powder and spices to suit your preferred heat level. If the chili becomes too thick, add a little beef broth. If it's too thin, simmer uncovered until it reaches your desired consistency.
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