Chili Grande
Hearty, smoky chili with tender steak and robust spices—perfect for a cozy family dinner or backyard cookout, delivering deep umami and mild heat.
Ingredients
- 4 lb. round steak, cut into 1/4-inch cubes ⓘ
- 5 lb. "chili grind" lean chuck ⓘ
- 2 very large onions, finely chopped ⓘ
- 10 garlic cloves, finely chopped ⓘ
- 1 (6 oz.) can tomato sauce
- 2 (10 1/2 oz.) cans beef bouillon ⓘ
- 2 (12 oz.) cans beer ⓘ
- 7 heaping Tbsp. Texas chili powder ⓘ
- 4 Tbsp. ground cumin ⓘ
- 1 Tbsp. ground oregano ⓘ
- 2 Tbsp. paprika ⓘ
- cornstarch or flour ⓘ
- salt to taste ⓘ
- ground chili peppers to taste (optional) ⓘ
Instructions
- Brown the steak cubes in a large skillet until browned, then transfer them to a large kettle.
- Sauté the chopped onions and garlic in the remaining skillet drippings until translucent.
- Add all the spices and liquids—tomato sauce, beef bouillon, beer, chili powder, cumin, oregano, paprika, and any additional seasonings—to the beef.
- Stir well and bring the mixture to a simmer, then cover and cook for 2 hours, stirring occasionally.
- Adjust the thickness by adding flour or cornstarch to thicken, or more beer to thin the stew to your preferred consistency. Add extra ground chili peppers if desired.
Tips & Substitutions
For a richer flavor, consider using a combination of meats, such as adding pork or using different cuts of beef. If you can't find chili grind, grinding your own chuck in a food processor works well. Adjust the chili powder to your preferred heat level, and for a smokier flavor, try adding a bit of smoked paprika. This recipe is a great way to utilize leftover meats from other beef recipes.
Serving Suggestions
Serve Chili Grande hot, garnished with shredded cheese, sour cream, and chopped green onions for added flavor. It pairs beautifully with cornbread or rice for a complete meal. For a refreshing contrast, serve alongside a salad, such as a Low-Fat Steak Salad, to balance the hearty chili. This dish is perfect for gatherings and game days.
Storage & Reheating
Store leftover Chili Grande in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. For longer storage, freeze in portioned containers for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Grande contains roughly 1853 calories, with 81g protein, 280g carbohydrates, and 67g fat. It is an excellent source of dietary fiber (282% of the Daily Value), iron (222% of the Daily Value), and protein (161% of the Daily Value). Note that it is relatively high in sodium, at 1473mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground beef instead of steak cubes?
Yes, ground beef can be a convenient substitute and will still provide great flavor. However, using steak cubes offers a heartier texture and richer taste. If you opt for ground beef, reduce the cooking time accordingly to avoid overcooking.
What if I don't have beer on hand?
If you don’t have beer, you can substitute with beef broth, or a mixture of water and a splash of vinegar for acidity. This will maintain the liquid content without altering the overall flavor too much. Adjust the seasoning slightly to compensate for the loss of beer flavor.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the meat with a mix of hearty vegetables like mushrooms and bell peppers, and use vegetable broth instead of beef bouillon and beer. You can also add beans for protein, maintaining the chili’s essence while catering to vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).