This hearty steak chili is the perfect satisfying dinner that is ready in about 30 minutes! Loaded with perfectly cooked steak, this comfort food stays low carb even with beans! Super easy to make and loaded with all the flavors, this low carb chili recipe will be a hit!
When you use a cut of beef like top sirloin, you can have a big pot of hearty steak chili in about 30 minutes. No need to cook low and slow, the tender steak and bold seasoning in this low carb chili recipe will have your family begging for you to make it every week during the cold winter months.
I am a huge lover of chili, in fact, I have several other low carb chili recipes on my website. You can make keto chili when you're looking for something with lots of meat and not many carbs, and you can make my Healthy Turkey Chili when you're looking to eat a little lighter. Don't forget about my White Chicken Chili when you are looking for something totally different. Then I also have Cream Cheese Chicken Chili for an even creamier version.
This steak chili recipe would have to be my favorite, though. That is because it can be ready in about 30 minutes and it is so east to make. My other low carb chili recipes are easy to make as well, but there is just something about a bowl of chili with steak that really sticks to your ribs.
Ingredients needed
This section explains how to choose the best ingredients for this steak chili recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
1 Tablespoons avocado oil - you can also use olive oil.
1 ½ Pounds Sirloin Steak, cut into 1 inch cubes
kosher salt and black pepper to taste
½ Onion, diced
6 Cloves Garlic, minced
2 Tablespoons tomato paste
1 Cup beef broth
2 Tablespoons chili powder
1 Tablespoon garlic powder
1 Tablespoon ground Cumin
2 Tablespoons smoked paprika
28 Ounces Canned fire roasted crushed tomatoes
15 Ounces Canned black Soy Beans, drained and rinsed - you could also use any beans you like for chili such as kidney beans or regular black beans.
How to make Steak Chili
This section explains how to make this low carb chili recipe, step by step. For a full printable recipe, see the recipe card below.
Step 1 - Heat the oil in a large heavy bottom pot over medium-high heat. Stir in steak, season with salt and pepper, and cook steak until browned on all sides, about 5 minutes. Remove from the pot to a plate and set aside.
Step 2 - Reduce the heat to medium and stir in the chopped onion and garlic. Saute until translucent, about 5 minutes. Stir in the tomato paste, beef broth, and spices. Scrape any browned bits from the bottom of the pan and cook the spices for a few minutes.
Step 3 - Stir in the already cooked steak, crushed tomatoes, and beans. Let simmer for 5 minutes. Season with Salk and black pepper to taste. Serve and enjoy!
Tips for the best low carb chili with steak
- Be sure to cut your steak into bite sized pieces for easier eating. No one wants to have to eat chili with a fork and knife!
- Use a large dutch oven so you can brown all of the meat in one or two batches. I like my large oval dutch oven for this.
- Smoked paprika really gives an amazing flavor to this steak chili. You can usually find it in most large grocery stores.
Steak chili storage instructions
Store: Keep the steak chili in an airtight container in the refrigerator for up to 1 week.
Freeze: The chili can be frozen in a freezer safe zip top bag or freezer safe airtight container for up to 3 months.
Meal prep: Divide the steak chili evenly between 6 meal prep containers with tight fitting lids. Store in the refrigerator for up to 1 week. Microwave according to the meal prep containers instructions.
More soup and stew recipes
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Steak Chili - Low Carb Chili Recipe
Ingredients
- 1 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 ½ Pounds Sirloin Steak, cut into 1 inch cubes
- kosher salt and black pepper to taste
- ½ Onion, diced
- 6 Cloves Garlic, minced
- 2 Tablespoons tomato paste
- 1 Cup beef broth
- 2 Tablespoons chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon Cumin
- 2 Tablespoons smoked paprika
- 28 Ounces Canned fire roasted crushed tomatoes
- 15 Ounces Canned black Soy Beans, drained and rinsed (or bean of choice)
Instructions
- Heat the oil in a large heavy bottom pot over medium-high heat. Stir in steak, season with salt and pepper, and cook steak until browned on all sides, about 5 minutes. Remove from the pot to a plate and set aside.
- Reduce the heat to medium and stir in the chopped onion and garlic. Sauté until translucent, about 5 minutes. Stir in the tomato paste, beef broth, and spices. Scrape any browned bits from the bottom of the pan and cook the spices for a few minutes.
- Stir in the already cooked steak, crushed tomatoes, and beans. Let simmer for 5 minutes. Season with salt and black pepper to taste. Garnish with cheddar cheese and sour cream if desired.
Jennifer's tips
-
- Be sure to cut your steak into bite sized pieces for easier eating. No one wants to have to eat low carb chili with a fork and knife!
-
- Use a large dutch oven so you can brown all of the meat in one or two batches. I like my large oval dutch oven for this.
-
- Smoked paprika really gives an amazing flavor to this low carb steak chili. You can usually find it in most large grocery stores.
- Add some cayenne pepper or diced jalapeño peppers for an extra kick.
- Store: Keep the steak chili in an airtight container in the refrigerator for up to 1 week. Freeze: The low carb chili can be frozen in a freezer safe zip top bag or freezer safe airtight container for up to 3 months. Meal prep: Divide the steak chili evenly between 6 meal prep containers with tight fitting lids. Store in the refrigerator for up to 1 week. Microwave according to the meal prep containers instructions.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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