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Steakhouse Chili

Steakhouse Chili

Chili is a family favorite around our house.  I have made many varieties of chili and I think this is my favorite.  I love the big chunks of tender steak.  It is so rich with flavor without being too hot and spicy.  For those who love the hot and spicy, jalapenos would be a great addition.  I am just too big of a sissy to handle the jalapeno, please forgive me and add them if you like. Most of the time, leftover chili is non-existent around here, but if you have leftovers, chili burritos, chili cheese nachos, and chili stuffed baked potatoes are some of my favorite ways to finish off a batch.

Steak House Chili

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  • 1 to 1 1/2 lbs Chuck Steak, cut into 1/2” cubes
  • 1 46 fl oz can Vegetable Juice
  • 1 15 oz can Chili Beans
  • 1 cup diced onion
  • 1/4 cup ketchup
  • 2 tablespoons granulated sugar
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon Mrs. Dash seasoning blend

Cooking Directions:

In a Dutch oven or other large pan add olive oil over medium– high heat.  Add onion and cook for 2-3 minutes, until onion just starts to brown.   Add steak, and season with salt, pepper & Mrs. Dash.  Cook, stirring occasionally to slightly brown all sides of the meat, about 5 minutes.  Add vegetable juice, chili beans, ketchup, sugar, granulated garlic, chili powder and cumin. Stir until well blended.  Lower heat to low simmer. Stir occasionally, cook for 1-2 hours until meat is fork tender.  Serve with shredded cheese.




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