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My husband, who eats mainly a keto based diet, prefers his chili without beans. This steak chili is by far his favorite of all the chili’s I have made. Many years ago, we invited some close friends aboard our boat to watch the annual Holiday Boat Parade. I made this chili for that event. At first, I felt it was too watery, but after another hours of cooking, it magically turned into a thick and tender chili. Needless to say, it was a hit and not a drop was left in the pot. This beer and steak chili has become a yearly tradition for our boat parade event.

My husband and family prefer their chili less spicy, so I remove the seeds from the chipotle pepper prior to chopping. If you want it spicy, leave in the seeds and even add another chipotle pepper. You can also add a chopped jalapeño pepper as well. Some like it hot!

The beauty of this chili is that it can be cooked either on the stove, for those evenings or days when you are home and have time to allow the chili to simmer for a couple of hours, or in the crock pot when you don’t have that kind of time.

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husband approved steak and beer chili

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Prep Time: 30 minutes
Cook Time: 135 minutes
Total Time: 2 hours 45 minutes

Print Recipe

Ingredients

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4 tbsp olive oil
1 yellow onion (chopped)
4 garlic cloves (minced)
6 pounds trimmed chuck roast, (I purchase 2 roasts, 3 pounds each) (cut into 1/4-inch cubes)
1 24 ounce canned chopped tomatoes (drained)
3 chipotle chilies in adobo (seeds removed (leave if you prefer spice) and chopped)
1 6 ounce tomato paste
2 cups beef broth
2 cups dark stout beer
Salt and freshly ground pepper (to taste)
sour cream, chopped onions, cheese, and tortillia strips (optional)

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Instructions

In a large fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Working in batches if needed, add the beef cubes, sprinkle with some salt and pepper, and cook, turning occasionally, until browned on all sides, about 10 minutes. Stir in the chili powder and cook, stirring frequently, until fragrant, about 2 minutes.
Stovetop method: Transfer the beef mixture to a Dutch oven. Add the tomatoes, chipotle chilies, tomato paste, broth, and beer. Season with some more salt and pepper and stir well. Bring to a simmer over medium-high heat. Cover, reduce the heat to medium and cook, stirring frequently, until the beef is tender, about 2 hours, or until beef is super tender. If desired, uncover and simmer the chili, stirring occasionally, for 15 minutes more to thicken the sauce. Taste and add more salt if needed.
Crock-pot method: Transfer the beef mixture to a slow cooker. Add the tomatoes, chipotle chilies, tomato paste, broth, and beer. Season with salt and pepper and stir well. Cover and cook on low according to the manufacturer’s instructions until the beef is tender, about 8 hours, up to 10 hours. If the sauce is too thin, uncover, set the temperature to high and continue to cook for up to 30 minutes. Taste and add more salt if needed.
Ladle the chili into warmed bowls and serve immediately. I serve along with sour cream, chopped onions, cheese, and tortillia strips.