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Steakchili made with flank steak in a bowl and topped with shredded cheddar cheese.
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Flank Steak Chili

This flank steak chili is a quick one-pot recipe loaded with tender chopped steak, bold spices, and rich flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Keyword: beef, chili
Servings: 8 people
Author: Jenna Harrison

Equipment

  • Large Pot
  • wooden spoon
  • Cutting board
  • Sharp Knife
  • Measuring Spoons/Cups

Ingredients

  • 1 lb flank steak chopped
  • 1 small yellow onion diced
  • 1 large green bell pepper diced
  • 1 Tablespoon olive oil
  • 1 ½ Tablespoons Worcestershire sauce
  • 28 oz can of crushed tomatoes
  • 16 oz can of red kidney beans rinsed and drained
  • 1 cup beef broth
  • 1 Tablespoon yellow mustard
  • 1 teaspoon cumin
  • 1 ½ teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper

GARNISHES:

  • shredded cheese
  • cornbread
  • tortilla chips
  • sour cream
US Customary - Metric

Instructions

  • In a large pot, brown the steak on high heat.
  • Turn down to medium-high, add the onion, pepper, and olive oil, and cook for about 2-3 minutes, or until the onions and peppers start to brown.
  • Sprinkle the Worcestershire sauce, mustard, cumin, garlic powder, chili powder, and oregano over the mixture, and cook for 2-4 minutes.
  • Reduce the heat to medium, add the crushed tomatoes, kidney beans, beef broth, salt, and pepper, and cook for 5 minutes.*
  • Remove from the stove, sprinkle with cheese, serve, and enjoy!

Notes

*If you want a thicker chili, simmer it for 30-60 minutes or until your desired consistency is reached. 
Here are basic storage, reheating, and make-ahead tips: 
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely and store in freezer-safe containers for up to 3 months.
Thaw: Place in the fridge overnight before reheating.
Reheat: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of broth if it thickens too much.
Make ahead: This chili tastes even better the next day, so you can prepare it ahead and refrigerate until ready to reheat.
 

Nutrition

Serving: 1.5cups | Calories: 216kcal | Carbohydrates: 24g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 637mg | Potassium: 833mg | Fiber: 7g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 5mg