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
- 1 to 1 ½ lbs Chuck Steak, cut into ½” cubes
- 1 46 fl oz can Vegetable Juice
- 1 15 oz can Chili Beans
- 1 cup diced onion
- ¼ 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
- ½ teaspoon Mrs. Dash seasoning blend
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.