This steak chili recipe has tender pieces of steak, smoky chili powder, tangy tomatoes, and savory kidney beans. Unlike most chili recipes, this dish also includes fresh, earthy rosemary and rich, tannic red wine for a complex and elegant flavor.
Rinse and pat the beef dry. Mix together the flour, salt and pepper in a medium bowl; toss the beef chunks in the flour mixture to coat.
Heat a medium Dutch oven or large stock pot over medium heat until hot. Add the olive oil, just enough to coat the bottom of the pot, brown the beef on all sides; working it batches. Set aside loosely covered to keep warm.
Add a little more olive oil to the pot and cook the onions and rosemary until the onions are translucent and fragrant. Pour 1 cup of the wine into the pot and stir to get up all the delicious browned bits on the bottom; cook for 1 minute.
Add the meat, beans, tomatoes, and spices to the pot and stir to combine.
Cook for 1 hour over low heat, stirring occasionally. Taste for salt and pepper and add the remaining ¼ cup wine.
Cook until the meat is tender and the flavors have melded, about 30 minutes more.
Notes
Technique - The cooking time will vary depending on the cut of meat you choose and the size of your pieces. I prefer to cut them between ½ -1 inches. Variations - Instant Pot: You can also pressure cook this recipe in the Instant Pot. Brown the meat in the pressure cooker on sauté mode. Then, deglaze with the wine, sauté the onion and rosemary for about 30 seconds, and add the remaining ingredients. Place the lid on the pot, and cook on the stew function for about 40 minutes.Storage - Store leftover chili in an airtight container in the fridge for up to 4 days. Chili can also be frozen. Place cooled chili in a freezer-safe container like a plastic bag and freeze for up to 6 months.