Miami Heat Chili
A hearty, flavorful chili featuring tender beef, smoky spices, and a hint of beer, perfect for warming up gatherings and satisfying meat lovers. Rich and comforting.
Ingredients
- 5 tsp. vegetable oil ⓘ
- 1 lb. round steak, cut into 1-inch cubes ⓘ
- 1 lb. boneless chuck steak, cut into 1-inch cubes ⓘ
- 3 Tbsp. chili powder ⓘ
- 1 Tbsp. ground cumin ⓘ
- 1 Tbsp. instant minced garlic ⓘ
- 1/2 tsp. oregano leaves crushed ⓘ
- 1/2 tsp. paprika ⓘ
- 1/8 tsp. ground red pepper ⓘ
- 1/8 tsp. ground black pepper ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 1 (12 oz.) can beer ⓘ
Instructions
- In a Dutch oven or large saucepot, heat 2 teaspoons of vegetable oil until hot.
- Add the beef in batches, a few pieces at a time, and cook until browned on all sides.
- Remove the browned meat to a plate.
- Repeat until all the meat is browned.
- Heat the remaining 3 teaspoons of vegetable oil until hot.
- Add chili powder, cumin, garlic, oregano, paprika, red pepper, and black pepper. Cook and stir for 1 minute.
- Remove from heat.
- Stir in tomato sauce, beer, water, and the reserved meat.
- Bring to a boil, then reduce heat and simmer, covered, until the meat is tender, about 2 hours, stirring occasionally.
Tips & Substitutions
For a richer flavor, marinate the beef in beer and spices overnight. You can substitute the round and chuck steak with other cuts like brisket or flank steak if desired. Adjust the heat by increasing or decreasing the amount of ground red pepper. Fresh herbs can also be used instead of dried oregano for a brighter taste.
Serving Suggestions
Serve Miami Heat Chili hot, garnished with chopped cilantro or green onions. It pairs beautifully with cornbread or crusty bread for dipping. For a complete meal, consider serving it with a side salad or over rice. Explore more mouthwatering beef recipes to complement this hearty dish.
Storage & Reheating
Leftover Miami Heat Chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a pot over medium heat, adding a splash of water if necessary to loosen the chili.
Nutrition & Diet Analysis (per serving)
Each serving of Miami Heat Chili contains roughly 841 calories, with 22g protein, 91g carbohydrates, and 58g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (150% of the Daily Value), and calcium (149% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 637mg per serving (28% 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 for this chili?
Yes, you can use ground beef for a quicker cooking time. Just brown it thoroughly before adding the spices and liquids. The texture will be different, but it will still be delicious.
How spicy is this chili?
The spice level can be adjusted based on your preference. The recipe includes just a hint of heat from the ground red pepper. If you prefer it spicier, consider adding diced jalapeños or more red pepper to the mix.
Can I make this chili in a slow cooker?
Absolutely! Brown the meat and sauté the spices on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for tender meat and enhanced flavors.
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).