Steakhouse Chili

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This Steakhouse Chili is honestly the best pot of chili I have made in a long time. This has steak, corn, and some BBQ sauce which just puts a nice spin on the classic pot of chili. I made it in our Instant Pot in an hour! Don’t have one? No problem, just use your slow cooker or let simmer for a few hours on the stove and you are good to go. Mike loves when I make this version of chili… he even had me make it twice in one week. So the second time, I doubled the batch and froze some 🙂

We had peppers from our garden, but you can use peppers of your choice. Our jalapenos were ridiculously hot this year, so I only needed to add one to the entire pot. So feel free to spice it up or down to your liking.

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The nice thing about the Instant Pot is that you can do everything in one pot. So just set it to the Saute function, brown the meat, and add the peppers and onions.

Continue to add all of the canned ingredients along with the beer (key ingredient in every pot of chili for me). Then add the seasonings and BBQ sauce. Set Instant Pot to Soup/chili function and set to low pressure for 1 hour. Boom-done (as Mike would say). Everything is cooked perfectly and ready to eat!

Steakhouse Chili

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 lb ground beef
  • 1 lb steak of choice (I used sirloin tip)
  • 1 tbsp olive oil
  • 1 onion
  • 1 jalapeno
  • 1 green pepper
  • 1 poblano pepper
  • 3 cloves of garlic
  • 1/2 tbsp chili powder
  • 1 package low sodium chili seasoning
  • salt and pepper to taste
  • 3-4 tbsp BBQ sauce
  • 1 cup of corn
  • 1 (15oz) can chili beans
  • 2 (15oz) cans tomato sauce
  • 1 (6oz) can tomato paste
  • 1 (15oz) can diced tomatoes
  • 1 (15oz) can diced tomatoes with green chiles
  • 1 (15oz) can stewed tomatoes
  • 1 can/bottle of beer
  • Optional* 3-4 small tomatoes

Instructions:

  1. Dice all veggies-peppers, onions, and garlic.
  2. Cut steak into 1/2 in pieces.
  3. Set I.P. to Saute function then add olive oil, meat, peppers, onions, and garlic.
  4. Let brown for a few minutes then continue adding canned ingredients.
  5. Add chili seasoning packet, chili powder, and salt/pepper to taste.
  6. MOST IMPORTANT- add can of beer and 3-4 tbsp BBQ sauce.
  7. Set I.P. to Soup/Chili function, select low pressure, seal lid, and cook 1 hour.
  8. Let pressure slow release, top with sour cream, cheese, and toppings of choice!

Tip** If using slow cooker, brown meat on the stove top before adding to pot. Then continue with the rest of the steps (Cooking low 6-8 hours or high 3-4 hours)

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