Grilled Steak & Black Bean Chili

    I couldn’t think Cheesecake or Chowder on Super Bowl Sunday, the only thing that came to mind was a “Super Bowl” of chili. There are a lot of great recipes out there for chili and everyone has their own little method. However, if you want to make your chili really dance, throw in a steak! I mean, a grilled steak. Whenever we grill steak, I always grab an inexpensive charcoal steak and grill it and freeze for later use.

    My favorite beans for chili are black beans and sometimes chili beans. Bush’s are my go to brand. It’s not just the brand. Bush’s beans win all the taste tests.

    Chili is best when it cooks on low for many hours, and I would go as far as to say, it’s better the next day. So go ahead and make it the day before so all your flavors are kissing! Some people think chili demands extra cumin (beyond what’s in the packet), I disagree. 😀  The most important little hint is to buy your chili powder in packets so every batch is fresh.

    We covered meat and beans, now let’s talk toppings. I had cornbread of course, crackers, tortilla chips, sliced jalapenos, chopped tomatoes, onions, sour cream, cheese,  hot sauce…well, just take a look. Am I missing anything?

    Grilled Steak & Black Bean Chili

    1 lb. leftover cooked steak, any cut, chopped into cubes (preferably grilled and chilled the night before)
    1 lb. ground beef for chili, 93/7

    2 Tablespoons olive oil

    2 cups diced celery

    1 large yellow onion, peeled and chopped

    3 teaspoons fresh garlic, minced

    1 (14 oz.) can hearty beef broth

    1 (26.46 oz.) carton 100% pure strained tomatoes (Pomi brand is great)

    1 (14.5 oz.) can fire roasted diced salsa style tomatoes

    1 (1.25 oz.) pkg. your favorite chili seasoning

    1 Tablespoon brown sugar

    1 teaspoon ground chipotle chili pepper (more or less for desired heat)

    2 (15 ounce) cans seasoned black beans, drained and rinsed

    *Grated cheese (white cheddar or jack) and sour cream for topping


    1. IN a large heavy non-stick pot over medium heat, brown the ground beef. When brown, stir in the steak cuts until cooked through. Remove from pot and set aside. Add oil to the pot, stir in the celery and onion. Sauté. Add the garlic and reduce to med-low heat.

    2. Pour broth, strained tomatoes and diced tomatoes into the pot. Stir. Add the meat back to the pot as well.

    3. Stir in the chili seasoning, brown sugar, and ground chipotle. Stir and cover. Let simmer, stirring periodically for three hours.

    4. After three hours, stir in the rinsed black beans.  Continue to simmer for two more hours. Top with sour cream and cheese. Serves 8



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