Hearty Sirloin Steak Chili with Chunky Tomatoes
The first cubes of steak should sizzle when they hit the Dutch oven; crowd them together and they’ll steam before they brown. I learned to brown the sirloin in two…
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The first cubes of steak should sizzle when they hit the Dutch oven; crowd them together and they’ll steam before they brown. I learned to brown the sirloin in two batches, which gives this hearty sirloin steak chili with chunky tomatoes a deeper, beefier start without turning it into a ground-meat chili. In the finished bowl, you get tender pieces of steak, beans that hold their shape, and tomatoes you can still see.
The tomato base is substantial without being smooth or heavy. Beef broth and diced tomatoes make a savory sauce around the sirloin, while the chili spices bring warmth without covering up the taste of the beef. It’s a satisfying pot of chili with a texture that feels a little different from the usual ground-beef version: each spoonful has its own distinct pieces of steak and tomato.
Kitchen Note
I season the steak with most of the salt first, then add the rest with the spices. Splitting it this way seasons both the beef and the tomato broth, rather than leaving all the salt in one part of the pot.
Save this hearty sirloin steak chili for a cozy dinner—the tender beef and chunky tomato broth make every bowl filling.
Why the Kidney Beans Go In After the Sirloin Is Nearly Tender
The steak needs a long, gentle simmer to soften, but canned kidney beans are already cooked. Give them that same long stretch in the pot and they can lose their firm, distinct texture before the beef is ready. Adding the beans near the end lets them warm through while the sirloin finishes tenderizing.
That timing also helps the chili keep its chunky character. The beans stay recognizable instead of breaking down into the tomato broth, and the uncovered finish lets the liquid thicken around them. Watch for the steak to be nearly tender before stirring in the beans; by the time the chili has thickened, the beef should yield easily to a fork. The result is a thick, spoonable chili with separate pieces rather than a pot where everything has softened into one texture.
The Ingredients That Keep This Chili Chunky, Not Ground-Meat Smooth
- Sirloin steak — The cubed steak gives the chili its substantial, meaty texture. Cut it into even 3/4-inch pieces so the cubes cook at a similar pace. Sirloin is the cut this simmering time is built around; another cut may need a different amount of time.
- Diced tomatoes and tomato paste — Canned diced tomatoes keep visible pieces in the finished chili, while tomato paste adds concentrated tomato flavor to the base. Standard canned tomatoes and store-brand paste work well; there’s no need to seek out a specialty brand.
- Beef broth — Broth gives the pot a savory cooking liquid that complements the sirloin. A familiar store-brand broth is fine here; choose a certified gluten-free beef broth if you need the dish to be gluten-free.
- Chili powder, cumin, smoked paprika, and oregano — Together, these dried spices give the tomato base its warm, smoky, earthy character. Fresh, well-stored spices have a clearer aroma, but premium brands aren’t necessary.
- Onion, green bell pepper, and garlic — These make a savory vegetable base without competing with the beef. Chop the onion and pepper into fairly even pieces, and mince the garlic so it disperses through the pot.
- Kidney beans — Their sturdy texture stands up to the chili better than a softer bean would. Drain and rinse them before adding, so the canning liquid doesn’t carry into the broth.
- Vegetable oil — Use it to brown the steak and soften the vegetables. Ordinary vegetable oil is all you need; its job is to help the ingredients cook in the Dutch oven, not add a distinct flavor.
Build the Chili in the Dutch Oven, One Layer at a Time
Brown the Sirloin in Batches
Pat the steak dry and season it with 1 teaspoon of the kosher salt and the black pepper. Heat 1 tablespoon of vegetable oil in a 6-quart Dutch oven over medium-high heat, then brown the steak in two batches for 3 to 4 minutes per batch, turning occasionally. Look for browned patches rather than gray, wet-looking surfaces. Transfer the steak to a plate once browned.
Soften the Onion and Pepper
Add the remaining 1 tablespoon of oil to the pot, followed by the chopped onion and green bell pepper. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic and cook for 30 seconds. Keep the heat moderate at this stage so the garlic doesn’t scorch before the tomato and spices go in.
Cook the Tomato Paste and Spices
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and remaining 1/2 teaspoon of kosher salt. Cook for 1 minute, stirring so the paste and spices coat the softened vegetables. Add the diced tomatoes, beef broth, and browned steak along with any juices on the plate. Bring the pot to a simmer.
Simmer Until the Steak Is Fork-Tender
Cover the pot partially and simmer over low heat for 45 to 60 minutes, stirring occasionally, until the steak is nearly fork-tender. Stir in the drained and rinsed kidney beans, then simmer uncovered for 15 to 20 minutes. The steak should be fork-tender and the chili thickened before you take the pot off the heat. If the steak still feels firm, give it more time at a low simmer rather than raising the heat.
Three Adjustments for a Different Take on Sirloin Chili
Make the Chili Gluten-Free
Replace the beef broth with the same amount of certified gluten-free beef broth. It keeps the savory base intact, so you don’t need to change the other ingredients or the cooking method.
Turn Down the Chili Powder
Use half the listed chili powder for a milder pot. The cumin, smoked paprika, and oregano still give the tomato broth plenty of warmth, but the chili flavor will be gentler.
Leave Out the Green Bell Pepper
Skip the green bell pepper if you want less vegetal flavor in the base. The onion and garlic still build a savory foundation, though the finished chili will have a little less of the pepper’s fresh, green note.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The beans may soften slightly as they sit in the broth.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator; the beans may be softer after freezing and thawing.
- Reheating: Warm the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F. Keep the heat gentle so the bottom doesn’t scorch before the center is hot.
Questions That Come Up While This Sirloin Chili Cooks
Hearty Sirloin Steak Chili with Chunky Tomatoes
Ingredients
Equipment
Method
- Pat the sirloin dry and season it with 1 teaspoon of the salt and the black pepper.
- Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
- Brown the steak in two batches for 3 to 4 minutes per batch, turning occasionally.
- Transfer the browned steak to a plate.
- Add the remaining 1 tablespoon oil, onion, and bell pepper to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, and remaining 1/2 teaspoon salt, and cook for 1 minute.
- Add the diced tomatoes, beef broth, and browned steak with any juices, then bring to a simmer.
- Cover the pot partially and simmer over low heat for 45 to 60 minutes, stirring occasionally, until the steak is nearly fork-tender.
- Stir in the kidney beans and simmer uncovered for 15 to 20 minutes, until the steak is fork-tender and the chili has thickened.
