Fiesta Steak Chili

Fiesta Steak Chili

Steve Talbot 0

"This is a basic recipe for non-traditional chili using steak. My wife is allergic to chili powder, so I don't use any in this recipe, but you are welcome to add some if you like. This is a very tame, full-flavor, colorful chili recipe that even the kids will like. There are plenty of other variations that you can use with this basic recipe, please change at will. Things we have tried include adding three or four fresh jalapenos, or adding Tabasco® habanaro sauce, or cilantro, or fresh tomatoes, or using red, yellow, orange, and green peppers, or hamburger instead of a steak or roast. Serve with tortilla chips, cheese and sour cream."
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1 h 45 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.
  2. Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.
  4. Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.



This was a really great base recipe. When I realized it had no chili seasoning....per the original poster's note that his wife is allergic. So, I added 1 1/2 tablespoons chili powder, 1 tsp cu...

Our family loved this! Including my daughter who has no "heat" tolerance. Most chilis without much kick are also without much taste! Thankfully, this one has a rich flavor and is plenty meaty...