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  • Writer's pictureGil's Gourmet

Spicy Steak Chili

serves 4


2 teaspoons California EVOO

11/2 lbs. sirloin steak, cut into bite-sized pieces

1 yellow onion, peeled and chopped

3 garlic cloves, peeled and minced

2 teaspoons ground cumin

3 teaspoons chili powder

1/2 cup brewed coffee

2 cups beef broth

1 14.5oz can diced tomatoes

1 15oz can kidney beans, drained and rinsed

1/2 each (6oz) can tomato paste

1 teaspoon salt

shredded cheese, diced red onion and cornbread


Heat oil in a large pot or crock pot over medium-high heat. Once hot, add steak and sear until dark brown and caramelized on all sides. Once seared, add onions, garlic, cumin and chili powder, stir to combine and sauté until the veggies are fragrant, about 2-3 minutes.

Deglaze the pan with coffee, letting the coffee reduce by half before adding broth, tomatoes, beans, tomato paste, and pepper sauce. Stir to combine and reduce heat to medium-low. Cook for 45-50 minutes, stirring occasionally, or until steak is fork tender. Season with salt and portion into bowls. Serve with cheese, onion and cornbread (or any of your favorite chili toppers).

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