Steakhouse Black Bean Chili

Lanie Smith


When we grill steaks, I always grab an extra inexpensive cut and grill to medium, and then freeze for later use in chili. It adds an extra zing of smoky flavor. This is my husbands favorite Cave Man chili! We like it with both steak and ground beef!


★★★★★ 1 vote

30 Min
4 Hr 30 Min


  • 1 lb
    cooked steak, any cut, chopped
  • 1 lb
    ground beef for chili, 93/7
  • 2 Tbsp
    olive oil
  • 2 c
    diced celery
  • 1 large
    yellow onion, diced
  • 3 tsp
    fresh minced garlic
  • 1 can(s)
    (14 oz.) hearty beef broth
  • 1 box
    (26.46 oz.) 100% strained tomatoes
  • 1 can(s)
    (14.5 oz.) fire roasted diced tomatoes
  • 1/4 c
    bold and spicy steak sauce
  • 1 pkg
    (1.25 ounce) chili seasoning
  • 1 Tbsp
    brown sugar (light or dark)
  • 1 tsp
    ground chipotle chili pepper to taste
  • 4 dash(es)
    liquid smoke (1/4 tsp.) *optional
  • 1
    bay leaf *optional
  • 2 can(s)
    (15 oz.) seasoned black beans, drained and rinsed
  • ·
    grated cheese (jack or cheddar) and sour cream for topping

How to Make Steakhouse Black Bean Chili


  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.
  2. Add oil to the pot, stir in the celery and onion. Sauté. Add the garlic and reduce to med-low heat.
  3. Pour broth, strained tomatoes, diced tomatoes and steak sauce into the pot. Stir. Add the meat back to the pot as well. Stir in the chili seasoning, brown sugar, ground chipotle, and liquid smoke. 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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