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Meaty Chili with Stew Meat and Chocolaty Twist Recipe

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4 from 60 reviews

This Meaty Chili Recipe with Stew Meat is a rich and flavorful chili that combines tender cubed steak with a fragrant blend of chili powder, cumin, cinnamon, and fresh herbs. Simmered slowly with tomatoes, garlic, jalapeno, and a touch of chocolate for depth, this hearty chili is perfect for a comforting meal. Optional additions like butternut squash and masa harina add texture and note of sweetness, making this a robust, satisfying dish garnished with cheddar, green onions, and sour cream.

Ingredients

Spices and Seasonings

  • ¼ cup chili powder
  • 2 Tablespoons whole cumin seeds
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • 2 teaspoons dried Mexican or regular oregano
  • 3 bay leaves
  • 2 teaspoons coconut sugar or honey
  • 1 teaspoon freshly ground black pepper
  • 2 ½ Tablespoons Kosher salt

Meat

  • 4 pounds steak, cut into 1-inch cubes (boneless chuck or stew meat works)

Vegetables and Aromatics

  • 4 cups chopped onions (3 medium or 2 large)
  • 1 ½ cups chopped celery (about 4 ribs)
  • 6 cloves garlic, chopped
  • 2 jalapeno chiles, seeded and roughly chopped
  • 2 cups chopped butternut squash (optional)

Liquids and Others

  • 3 Tablespoons heat-safe oil (avocado or coconut oil)
  • 1 ½ cups stock (beef, chicken, or vegetable)
  • 2 Tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 ounce semisweet or dark chocolate chips
  • 3 Tablespoons masa harina (corn flour, not cornstarch – optional)
  • 2 cups water

Fresh Herbs and Garnishes

  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • Grated cheddar cheese (for garnish)
  • Chopped green onions (for garnish)
  • Sour cream (for garnish)

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine chili powder, cumin seeds, cayenne pepper, ground cinnamon, oregano, bay leaves, and coconut sugar or honey. Set aside this flavorful spice blend.
  2. Season the Beef: Place the cubed steak in a large bowl and season evenly with freshly ground black pepper and 1 tablespoon of kosher salt to enhance the meat’s flavor.
  3. Braise the Meat: Heat 3 tablespoons of heat-safe oil (avocado or coconut oil) in a large, deep skillet or sauté pan over high heat. Add about one-third of the beef cubes and allow them to sear without stirring for about a minute to develop a good crust, then continue cooking for another 2 minutes. Transfer browned beef to a 6-quart slow cooker. Repeat in two more batches, adding oil if needed.
  4. Sauté Vegetables and Spices: In the same skillet with remaining oil and browned bits, add the chopped onions, celery, and another tablespoon of salt. Cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and the prepared spice mixture, cooking for an additional minute to release the aromas.
  5. Add Liquids and Tomato Base: Pour in the stock, tomato paste, and crushed tomatoes. Bring to a gentle simmer and cook for 3 minutes to combine flavors and reduce slightly.
  6. Add Chocolate and Masa Harina: Stir in the semisweet or dark chocolate chips, masa harina, and a couple generous pinches of salt. Cook this mixture for one more minute, allowing the masa harina to thicken the sauce.
  7. Combine and Slow Cook: Transfer the tomato and vegetable mixture to the slow cooker with the browned beef. Add the 2 cups of water and the chopped butternut squash, if using. Cover and cook on high for 5-6 hours or on low for 7-8 hours until the beef is very tender, stirring only once or twice during this time.
  8. Finish and Garnish: Remove the bay leaves and stir in the chopped cilantro and parsley to brighten the chili. Serve hot, garnished with grated cheddar, chopped green onions, and a dollop of sour cream for a creamy finish.

Notes

  • Using stew meat or boneless chuck ensures tender, flavorful chili with a hearty texture.
  • Masa harina thickens the chili and adds a subtle corn flavor; it can be omitted if unavailable.
  • Adjust the heat level by modifying the amount of cayenne pepper and jalapenos.
  • Adding butternut squash introduces a sweet, soft element balancing the spice.
  • Chocolate deepens the chili’s richness and enhances the overall flavor complexity.
  • This chili can be prepared entirely on the stovetop by simmering slowly in a heavy pot if a slow cooker is not available.
  • Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://justsosavory.com/meaty-chili-with-stew-meat-and-chocolaty-twist-recipe/