Steak Chili with Tomatoes

Sheila Hinds


My husband enjoys this chili because it's quick and easy to make. This recipe is changeable from steak to ground beef, how convenient is that. We have this dish a lot during the winter season, with my homemade cornbread.

★★★★★ 2 votes
45 Min
50 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Your family will love this on a cold night. I used stew meat and liked the different texture that it lent to this chili. Your kitchen will smell delicious while the meat is browning. The seasoning blend is filled with onion, garlic, salt and pepper and, combined with the chili powder, are perfect spices for the chili. This is a hearty dinner recipe.


1-1/2 lb
beef stew meat or ground beef
1/2-1 c
red onions chopped
1/2-1 c
green pepper chopped
28 ounce can diced tomatoes
14.5 ounce can of pork & beans
14.5 ounce can of Bush's original beans
15 ounce can of kidney beans drained
1 c
3 Tbsp
Morton Nature's Seasons seasoning blend
1/2-1 tsp
McCormick chili powder
1/4 c
Mazola (heart health) oil
1 c
of water if needed, to chili for added liquid


1In a paper or plastic bag add flour and Morton seasoning, shake up well. Set aside. Cut up stew meat in bite size pieces, add a hand full of meat at a time to bag, coat with flour mixture.
2In large pan put enough oil to coat bottom. Place meat in hot pan, and brown on all sides. Remove meat and set aside, but keep brown bits in pan.
3Now add onion and pepper and cook on medium heat for 5-10 minutes.
4Return meat to pan with onions and peppers. Now add all the beans and tomatoes, and chili powder. Simmer chili on low for 20 minutes. If you need more liquid add a little water to chili. Enjoy!

About this Recipe

Course/Dish: Beef, Chili, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy