The Story Behind Chili Sirloin Steak
Chili sirloin steak is the recipe I turn to when I want comfort food that feels a flavorful step up from plain ground beef chili.
It all started one Sunday afternoon when I had sirloin left in the fridge and a craving for chili.I dropped it into the pot with my go-to spices and let it simmer while the twins played and Mabel snoozed nearby.What came out of that pot was so rich and flavorful, I never looked back.
What makes chili sirloin steak so good?
The steak keeps its texture, holds onto spices, and adds meaty richness to every bite. Ground beef can work, sure—but sirloin adds boldness and depth, making this one-pot meal feel slow-cooked and thoughtful, even if it didn’t take all day.
Table of Contents
What Kind of Steak Is Best for Chili?
If you’re wondering what kind of steak is best for chili, stick to top sirloin or sirloin tip. Both cuts work beautifully in chili sirloin steak because they’re lean yet tender after simmering. I always cube them by hand, leaving just enough marbling for richness.
Steer clear of thinner cuts like flank or skirt steak, which can get chewy. Trust me—once you’ve tried chili sirloin steak, you’ll never miss ground beef again.
Need another family favorite? Try my Slow Cooker White Chicken Chili next.
How to Make Chili Sirloin Steak the Right Way
Ingredients (Serves 6)
To prepare a flavorful pot of chili sirloin steak, gather the following ingredients:
sirloin steak, cut into 1-inch cubes
olive oil
onion, diced
garlic, minced
chili powder
ground cumin
smoked paprika
salt
black pepper
cinnamon (optional)
tomato paste
can fire-roasted diced tomatoes
sodium beef broth
One 15-ounce tin of kidney beans, rinsed clean and fully drained.
15 oz canned black beans, drained and rinsed well
cocoa powder (optional)
lime juice or apple cider vinegar (stirred in at the end)
Chili Sirloin Steak Makes Every Bowl Bold and Hearty
Ingredients
- 2 pounds sirloin steak cubed
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon optional
- 1 6 oz can tomato paste
- 1 14.5 oz can fire-roasted diced tomatoes
- 2 cups beef broth
- 15 oz canned kidney beans rinsed and drained
- 15 oz canned black beans rinsed and drained
- 1 tablespoon cocoa powder optional
- 1 tablespoon lime juice or apple cider vinegar added at the end
Instructions
- 1. Heat olive oil in a Dutch oven or Instant Pot. Sear steak cubes in batches until browned.
- 2. Remove steak, sauté onion and garlic in same pot until soft.
- 3. Pour in a splash of broth to deglaze and release flavor bits.
- 4. Return steak to pot. Add all remaining ingredients except vinegar or lime.
- 5. Simmer until steak is tender: 6–8 hrs on low (slow cooker), 35 min (Instant Pot), or 2–3 hrs stovetop.
- 6. Stir in vinegar or lime juice before serving for brightness.
Notes
Start with a Sear for Rich Flavor
Begin by heating olive oil in your Dutch oven or Instant Pot. Once hot, add the steak cubes in batches, searing each one until browned on all sides. This caramelization adds a savory depth that becomes the heart of your chili.
Once the steak is nicely seared, move it to a separate bowl. Toss the chopped onions and garlic into the same pot and cook them until soft and aromatic. Splash in some broth and stir well, loosening any caramelized bits from the bottom—those bits will infuse the chili with rich, deep flavor.
Simmer to Tender Perfection
Add the beef back into the pot, followed by all remaining ingredients—spices, tomato paste, diced tomatoes, beans, broth, and cocoa powder if you’re using it. Mix well so everything is evenly combined.
Choose your cooking method:
Let it slow cook on low heat for anywhere between 6 and 8 hours, until the steak turns tender and full of flavor.
Instant Pot: High pressure for 35 minutes, then let the pressure release naturally
Stovetop: Let it gently bubble for 2 to 3 hours with the lid slightly open
Finish the dish with a splash of lime juice or vinegar right at the end.
It sharpens the flavors and balances the richness of the chili sirloin steak beautifully.
Craving more slow-simmered comfort? Don’t miss my Slow Cooker Beef and Barley Soup—another simple dish packed with satisfying flavor.
Customizing Your Chili Sirloin Steak
Adjust the Heat to Match Your Taste
One of the best things about making chili sirloin steak at home is that you control the spice. If you like it bold, toss in a chopped jalapeño or a pinch of cayenne with your chili powder. Want it smoky but mild? Add extra smoked paprika or a bit of chipotle in adobo for depth without the burn.
My twins don’t love too much heat, so I usually keep it gentle and serve hot sauce on the side. That way, everyone’s happy—and no one ends up blowing on their spoon after every bite.
Add-Ins and Variations That Work
Once you’ve got your base chili sirloin steak recipe down, it’s easy to make it your own. Try tossing in corn kernels for a pop of sweetness or bell peppers for extra texture. You can even use sweet potatoes if you’re aiming for a nutrient-packed twist.
Not a fan of beans? Skip them. This chili is hearty enough with just sirloin and vegetables. Want more protein? Stir in some cooked quinoa at the end—it absorbs the broth and bulks up the bowl nicely.
If you’re on a low-carb plan, try serving this chili over cauliflower rice or just top it with avocado slices and shredded cheese. That’s what I do when I’m craving comfort without the carbs.
Serving Chili Sirloin Steak and Saving the Rest
Build Your Bowl: Toppings and Add-Ons
When your chili sirloin steak is hot and ready, it’s time to customize. Around our table, I set out a few topping options and let everyone build their own bowl. Some go for sharp cheddar and sliced green onions, while others load up with avocado, sour cream, or a quick hit of lime. Want a bit of crunch? Toss on some crushed tortilla chips or scoop it up with warm cornbread—either way, it’s dinner done right.
For another top-it-your-way bowl, try my Instant Pot Chicken Tortilla Soup. And if you’re planning a game-day lineup, pair this with Slow Cooker BBQ Sliders for guaranteed crowd-pleasers.
Keep It Fresh or Freeze It for Later
Why I keep coming back to this sirloin chili recipe?
It stores and reheats like a dream. Let it cool off, then pack it into sealed containers. In the fridge, it’ll stay good for four days, and honestly, the flavor deepens overnight.
Thinking ahead? Divide the chili into freezer-friendly bags, press them flat, and stack them for easy storage. They’ll keep well for up to 3 months. When it’s time to serve, let it thaw in the fridge overnight, then warm it slowly with a bit of broth or water to bring back its perfect texture.
At our place, I often double the recipe and stash half in the freezer. It’s perfect for busy weeknights or when I just don’t feel like cooking. A classic comfort dish that always hits the spot.
Looking for more one-pot wins? Follow on medium and Pinterest for weekly ideas.
Frequently Asked Questions About Chili Sirloin Steak
Can you use sirloin steak in chili?
Absolutely! Chili sirloin steak adds a bold, meaty texture that ground beef can’t match. When seared properly and simmered low and slow, sirloin becomes fork-tender and absorbs the spices beautifully—making every bite hearty and satisfying.
What kind of steak is best for chili?
Sirloin is a fantastic choice because it’s lean, flavorful, and cooks down beautifully without falling apart. Other good options include chuck roast for a more marbled finish or flank steak for thin slices. Still, chili sirloin steak strikes the perfect balance between tenderness and rich beef flavor.
Is sirloin tip good for chili?
Yes, sirloin tip works well in chili. It’s slightly leaner than top sirloin but still holds up nicely to long simmering. Just make sure to cut it into even chunks and give it a good sear before simmering. It’ll bring that same hearty quality you expect from a proper chili sirloin steak dish.
Is Chili’s sirloin steak good?
If you’re talking about the restaurant version, it depends on taste. But when you make chili sirloin steak at home with fresh ingredients and your favorite spice blend, the flavor is deeper, the texture is better, and it’s way more satisfying. Homemade always wins in my kitchen.
Conclusion
There’s something unbeatable about a pot of chili sirloin steak simmering low and slow while life happens around you. Whether you’re cooking for your family, prepping for a crowd, or just trying to make the most of one batch of leftovers, this dish checks every box: bold flavor, easy prep, and big comfort.
I’ve made this chili more times than I can count—sometimes with extra spice, sometimes with no beans, always with a little help from Mabel underfoot and two hungry kids asking, “Is it ready yet?” It’s the kind of meal that turns simple ingredients into something you’ll crave again and again.
If this recipe made it to your favorites list, don’t stop here—explore more one-pot winners like my Round Steak in Slow Cooker Recipes. And remember: one pot, big flavor, less mess.
