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
bay leaf *optional
2 can(s)
(15 oz.) seasoned black beans, drained and rinsed
grated cheese (jack or cheddar) and sour cream for topping


1IN 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.
2Add oil to the pot, stir in the celery and onion. Sauté. Add the garlic and reduce to med-low heat.
3Pour 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.
4After three hours, stir in the rinsed black beans. Continue to simmer for two more hours. Top with sour cream and cheese. Serves 8

About this Recipe

Course/Dish: Beef, Chili, Steaks and Chops
Hashtags: #beans, #steak, #black, #ground