Smoky Texas Steak and Potato Chili
This indulgent Smoky Texas Steak and Potato Chili is a modern take on a classic dish, perfect for family gatherings or cozy weeknight dinners. Inspired by the flavors of traditional Texas brisket chili, this version utilizes tender sirloin steak for a budget-friendly twist, combined with hearty potatoes for extra comfort. The rich, smoky notes come from the blend of dried ancho chiles and crispy bacon, while the addition of fire-roasted tomatoes and green chiles brings depth to every bite. Made ahead of time, this chili allows the flavors to meld beautifully, ensuring that each spoonful is packed with robust taste. Serve with toasted garlic Parmesan cheese bread for the ultimate satisfying meal.
8
Servings
400
Calories
21
Ingredients
Ingredients
Dried ancho chiles
6 large (soaked)
Bacon
6 ounces (diced)
Onions
1 1/4 lbs (chopped (about 4 cups))
Sirloin steak
5 lbs (cut into 2 1/2- to 3-inch cubes)
Kosher salt
1 teaspoon (for seasoning)
Garlic cloves
6 large (peeled)
Chili powder
2 tablespoons (for seasoning)
Cumin seeds
2 teaspoons (for seasoning)
Dried oregano
1 teaspoon (for seasoning)
Ground coriander
1 teaspoon (for seasoning)
Coarse kosher salt
1.5 teaspoons (for seasoning)
Fire-roasted diced tomatoes and green chilies
1.5 (10-ounce) cans (with juices)
Mexican beer
1 (12-ounce) bottle
Diced roasted green chilies
1 (7-ounce) can
Fresh cilantro stems
1/2 cup (finely chopped)
Potatoes
4 cups (seeded and peeled, cut into 1 1/2 to 2-inch chunks)
Fresh cilantro leaves
to taste (for garnish)
Chopped red onion
to taste (for garnish)
Diced avocado
to taste (for garnish)
Shredded Monterey Jack cheese
to taste (for garnish)
Warm corn or flour tortillas
to serve
Instructions
1
Begin by soaking the dried ancho chiles: Place them in a medium bowl and pour boiling water over them to cover. Let them soak until softened, which can take anywhere from 30 minutes to 4 hours.
2
Preheat your oven to 350°F (175°C). In a heavy, large oven-proof pot, sauté the diced bacon over medium-high heat until it starts to brown and crisp up.
3
Add the chopped onions to the pot, reduce the heat to medium, and cover the pot. Cook until the onions are tender, about 5 minutes.
4
While the onions cook, season the sirloin steak cubes with kosher salt and freshly cracked pepper. Add the seasoned steak to the pot, stirring to coat in the bacon and onion mixture. Set aside.
5
After draining the softened chiles, reserve the soaking liquid. In a blender, combine the chiles with 1 cup of the reserved soaking liquid, garlic cloves, chili powder, cumin seeds, oregano, ground coriander, and 1 1/2 teaspoons of coarse kosher salt. Blend until the mixture is a smooth puree, adding more soaking liquid as needed to achieve the desired consistency.
6
Pour the chile puree over the meat in the pot. Add the fire-roasted diced tomatoes along with their juices, the beer, diced roasted green chiles, and the finely chopped cilantro stems. Stir well to combine all the ingredients evenly.
7
Bring the chili to a gentle simmer, then cover the pot and place it in the preheated oven. Cook for 2 hours.
8
After 2 hours, uncover the pot and continue cooking until the beef is almost tender, about 1 hour more.
9
Stir in the cubed potatoes, coating them well in the chili sauce. Roast uncovered until both the beef and potatoes are tender, which should take about 45 minutes longer. Check periodically to ensure there's enough liquid; add more of the reserved chile soaking liquid if needed.
10
Once done, season the chili to taste with additional salt and pepper, and skim off any excess fat from the surface if desired.
11
For best results, allow the chili to cool and refrigerate for a day to let the flavors meld. Reheat gently before serving.
12
Prepare garnishes such as fresh cilantro leaves, chopped red onion, diced avocado, shredded Monterey Jack cheese, and warm tortillas. Set them out in separate dishes for guests to customize their bowls.
Nutrition Information
20
Fat
31
Carbs
25
Protein
5
Fiber
2
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Texas Steak and Potato Chili?
This is an indulgent, modern take on classic Texas brisket chili that uses tender sirloin steak and hearty potatoes for a budget-friendly and comforting meal.
How long should I soak the dried ancho chiles?
The dried ancho chiles should be soaked in boiling water until softened, which typically takes between 30 minutes and 4 hours.
What type of meat is used in this recipe?
This recipe uses 5 pounds of sirloin steak, cut into 2 1/2 to 3-inch cubes, and 6 ounces of diced bacon.
Do I need to save the chile soaking liquid?
Yes, you should reserve the soaking liquid as it is used to create the chile puree in the blender and can be added later if the chili needs more moisture.
What is the total cooking time in the oven?
The total oven cooking time is approximately 3 hours and 45 minutes: 2 hours covered, 1 hour uncovered, and another 45 minutes after adding the potatoes.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) for cooking the chili.
When should I add the potatoes to the chili?
Stir in the cubed potatoes after the beef has already cooked in the oven for about 3 hours (2 hours covered and 1 hour uncovered).
What ingredients are in the chile puree?
The puree consists of softened ancho chiles, reserved soaking liquid, garlic cloves, chili powder, cumin seeds, oregano, ground coriander, and coarse kosher salt.
Is there beer in this chili recipe?
Yes, the recipe calls for one 12-ounce bottle of Mexican beer to add depth to the sauce.
How many servings does this recipe make?
This Smoky Texas Steak and Potato Chili recipe makes approximately 8 servings.
What are the recommended garnishes?
Suggested garnishes include fresh cilantro leaves, chopped red onion, diced avocado, shredded Monterey Jack cheese, and warm corn or flour tortillas.
Can I prepare this chili in advance?
Yes, for the best results, it is recommended to allow the chili to cool and refrigerate it for a day to let the flavors meld before reheating and serving.
What kind of tomatoes are used?
The recipe uses 1.5 cans (10 ounces each) of fire-roasted diced tomatoes and green chilies, including their juices.
How do I handle the cilantro in this recipe?
The finely chopped cilantro stems are stirred directly into the chili pot before cooking, while the leaves are used as a fresh garnish at the end.
What should I do if the chili looks too dry while roasting?
Check the pot periodically and add more of the reserved chile soaking liquid as needed to maintain the desired consistency.
What is the nutritional information per serving?
Each serving contains approximately 400 calories, 20g of fat, 31g of carbohydrates, 25g of protein, 5g of fiber, and 2g of sugar.
What size should the potato chunks be?
The potatoes should be seeded, peeled, and cut into 1 1/2 to 2-inch chunks.
Do I need to brown the steak before putting it in the oven?
The steak is seasoned and added to the pot with the sautéed bacon and onions to be coated, but the primary cooking happens during the long roasting process in the oven.
Is this a spicy chili?
It has a deep, smoky flavor from ancho chiles and fire-roasted tomatoes. While it contains green chiles and chili powder, it is designed for robust flavor rather than extreme heat.
How do I remove excess fat from the chili?
Once the chili is finished cooking, you can skim off any excess fat from the surface with a spoon before serving.
What side dish goes well with this chili?
The recipe description suggests serving the chili with toasted garlic Parmesan cheese bread.
What kind of pot is best for this recipe?
A heavy, large oven-proof pot, such as a Dutch oven, is ideal for transitioning from the stovetop to the oven.
Can I use ground beef instead of sirloin?
While the recipe specifies sirloin steak cubes for a Texas-style texture, you could use ground beef, though the cooking times and texture would differ significantly.
How many ancho chiles are required?
The recipe requires 6 large dried ancho chiles.
What type of cheese is used for garnish?
Shredded Monterey Jack cheese is the recommended choice for topping the bowls.
What is the role of the onions in this dish?
1 1/4 lbs of chopped onions are sautéed with the bacon until tender to provide a sweet and savory flavor base for the chili.
Are the cumin seeds used whole or ground?
The recipe calls for 2 teaspoons of cumin seeds which are blended into the smooth chile puree.
Does this chili contain beans?
In traditional Texas style, this chili does not include beans, using potatoes and large steak cubes for heartiness instead.
How should I reheat the leftovers?
Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
What are the primary tags for this recipe?
The recipe is tagged as chili, one dish meal, comfort food, Texas cuisine, beef, potatoes, and family recipe.