Spicy Steak Chili - Ontario Beef
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Spicy Steak Chili

  • Author: Ontario Beef


This chili isn’t your standard chili. It is a hearty beanless chili that features slow cooked chunks of beef. A warm & cozy dish perfect for the cold winter days ahead, this recipe is a great make ahead recipe. Cook up a large batch on the weekend & enjoy throughout the work week. The flavours only get better by the day.


  • 2 lbs stewing beef, cut into bite size pieces
  • Salt & pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 jalapeños, seeded & minced
  • 3 celery stalks, finely chopped
  • 1 red pepper, finely chopped
  • 1 cup light beer (pilsner or lager)
  • 1 1/2 cups low sodium beef stock
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 3 dashes Worcestershire sauce
  • 3 tablespoons chili powder, divided
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Cilantro, to garnish
  • Green onion, to garnish
  • Sour cream, for serving
  • Corn chips, for serving


  1. In a large mixing bowl toss the beef with salt, pepper & 1 tablespoon of chili powder. Let stand for 30 minutes.
  2. In a heavy bottom pot over medium heat add the olive oil. Working in batches, sear the beef on all sides until browned. Using tons or a slotted spoon remove the beef & set aside.
  3. To the same pot add the onion, garlic, jalapeno, red pepper & celery. Cook until softened, about 5 minutes. Add the beef back to the pan followed by the beer, beef stock, tomato paste, crushed tomatoes, worcestershire sauce, remaining chili powder, cumin, paprika, oregano & cayenne pepper.
  4. Bring to a boil & immediately reduce heat to low. Cover with lid & continue cooking until beef is fork tender, about 2 hours. Remove lid & cook for an additional 15 minutes to allow sauce to thicken. Season to taste with salt & pepper.
  5. Serve with cilantro, green onions, sour cream & corn chips.