One Pot Steak and Black Bean Chili

You may think of chili as a cold-weather dish, but I’ll eat chili year round. Even when it is hot out, if you eat something spicy, you start to sweat. And that sweat will cool you down. Considering how much you spice this recipe for one pot steak and black bean chili, you could have the perfect summertime dish.

Also, I realize that this recipe is neither a traditional Jewish or Italian dish. But sometimes you like a little variety in the food you serve your family.

One Pot Steak and Black Bean Chili

One of the reasons I love this one pot steak and black bean chili recipe is because of its versatility. I can follow the recipe exactly as written and cook it on the stovetop in a single pan, letting it simmer for a couple of hours. Or, I can dump all of the ingredients in the slow cooker or Instant Pot.

With the slow cooker, it will take longer to finish. However, I won’t have to mind it like I would a pot on the cooktop. And with the Instant Pot, I can select the Meat Stew setting and, in under an hour, the dish would be done. That’s much faster than both the stovetop or CrockPot method.

Also, the end result of this chili recipe means lots of leftovers. A great way to use those leftovers is by making beef nachos or serving the steak and black beans in tortillas.

Finally, if I didn’t have steak or didn’t want to serve meat, you can easily turn this one-pot chili recipe into a vegetarian one. Because without beef, the only ingredients are vegetables, seasonings and black beans. You could even make it a vegan dish, if you didn’t serve it with either cheese or sour cream or plain Greek yogurt. So, like I said, a versatile dish all around.

Ingredients Overview

Chances are you already have all of the ingredients you need to make this steak and black chili recipe. And if you don’t, they’re easy to find at your local supermarket.

Step-by-Step Instructions

In a large pot, add beef pieces, cumin, garlic powder, chili powder, salt, and pepper. This is a great time to use your Dutch oven. Cook meat over medium-high heat until browned. That will be about 5 minutes.

Add the chopped onion and pepper. Cook for about five more minutes, stirring periodically.

Add black beans and chopped tomatoes — including juice.

Reduce heat to medium-low and place a lid on the pot. Simmer for a minimum of two hours. The longer it cooks, the more tender the meat will be.

Remove the lid and add tomato paste and sugar to the pot. Stir and cook for a few more minutes.

Notes

You can serve this steak and black bean chili with your favorite topping. This includes:

• sour cream
• plain Greek yogurt
• shredded cheese
• chives
• avocado
• extra green peppers

You have the option of making this a vegetarian dish by skipping the steak all together or using a meat substitute such as Impossible Meat.

Skip traditional cheese, sour cream and Greek yogurt, and now your dish is vegan.

Finally, this dish pairs well with cornbread.