Introduction
Have you ever tasted something so delicious that you absolutely had to figure out how to make it yourself? That’s exactly what happened with this Steak and Shake chili recipe. Now, after months of perfecting it, this has become our go-to comfort food for everything from Sunday football games to cozy weeknight dinners when the temperature drops.
Table of Contents
Ingredients List
Here’s what you’ll need to create this soul-warming chili that’ll have your kitchen smelling like pure comfort:
For the Base:
- 2 pounds ground beef (I prefer 80/20 for the perfect fat content – trust me on this!)
- 1 large yellow onion, diced (about 1½ cups)
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
The Flavor Foundation:
- 1 can (28 oz) crushed tomatoes (I always use San Marzano when I can find them at my local market)
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste (this little addition makes such a difference!)
- 2 cups beef broth (homemade is wonderful, but store-bought works perfectly)
The Spice Magic:
- 3 tablespoons chili powder (I blend my own, but McCormick works beautifully)
- 2 teaspoons ground cumin (the earthy aroma when you open this container is just heavenly)
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust to your family’s heat preference)
- 1 teaspoon salt
- ½ teaspoon black pepper
The Hearty Additions:
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 tablespoon brown sugar (this is my secret ingredient!)
- 1 tablespoon apple cider vinegar
Substitution Notes: If you can’t find kidney beans, black beans work wonderfully. For a leaner option, ground turkey can replace the beef, though I’d add an extra tablespoon of oil for moisture. My vegetarian neighbor swears by using two cans of black beans and one can of lentils instead of the meat!
Timing
This Steak and Shake chili recipe is perfect for those days when you want something hearty but don’t want to spend all day in the kitchen. Here’s the realistic timeline:
- Prep Time: 15 minutes (chopping onions, measuring spices)
- Cooking Time: 1 hour 45 minutes (including simmering)
- Total Time: 2 hours
Pro tip from my kitchen to yours: this recipe actually tastes even better the next day, so don’t hesitate to make it ahead for busy weeknights!
Step 1: Prepare Your Ingredients
Before you even turn on the stove, take a few minutes to get everything ready. Dice that onion (I always keep a box of tissues nearby – onions and I have a complicated relationship!), mince your garlic, and measure out all your spices into a small bowl. Trust me, once you start cooking, things move quickly, and you’ll thank yourself for this prep work.
I learned this lesson the hard way during my third attempt at this recipe when I forgot to drain the beans ahead of time and ended up with a much thinner chili than intended!
Step 2: Brown the Beef
Heat your vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Here’s where patience pays off – let the beef really brown without stirring too much. You want those beautiful caramelized bits that add so much flavor.
This step usually takes about 8-10 minutes. You’ll know it’s ready when the beef is no longer pink and has developed some lovely brown edges. Don’t drain the fat yet – we need some of that flavor for the next step!
Step 3: Build the Flavor Base
Add your diced onion to the pot with the beef. The sizzle when it hits the hot oil is music to my ears! Cook for about 5 minutes until the onion becomes translucent and fragrant. Then add the minced garlic and cook for another minute until you can smell that gorgeous garlic aroma filling your kitchen.
The first time I made this, I got distracted by a phone call and nearly burned the garlic. Now I set a timer and stay focused – burnt garlic can really throw off the whole flavor profile!
Step 4: Add the Spice Blend
Here’s where the magic happens! Add all your spices – chili powder, cumin, paprika, oregano, garlic powder, cayenne, salt, and pepper – to the pot. Stir everything together and let the spices toast for about 30 seconds. You’ll notice the aroma become incredibly rich and complex.
This toasting step is crucial – it awakens all those dormant flavors in the spices. My grandmother taught me this trick, and it’s one of those small details that makes a huge difference in the final dish.
Step 5: Add Tomato Products
Stir in the tomato paste first and let it cook for a minute (this helps eliminate any metallic taste). Then add the crushed tomatoes, tomato sauce, and beef broth. The mixture will look quite liquidy at this point – don’t worry, that’s exactly what we want!
Add the brown sugar and apple cider vinegar now too. The brown sugar balances the acidity of the tomatoes, while the vinegar adds a subtle brightness that makes all the flavors pop.
Step 6: The Long Simmer
Bring everything to a boil, then reduce the heat to low and let it simmer, partially covered, for about 1 hour. Stir occasionally to prevent sticking. During this time, your kitchen will smell absolutely incredible, and you might find family members mysteriously appearing to ask “when will it be ready?”
This is the perfect time to clean up your prep dishes or start a load of laundry. Just set a timer so you don’t forget to stir every 15-20 minutes.
Step 7: Add the Beans
After that hour of simmering, add both the kidney beans and pinto beans. Stir gently to combine, then continue simmering for another 30-45 minutes until the chili has thickened to your liking.
I prefer my chili on the thicker side, so I usually go the full 45 minutes. If you like it a bit more soup-like, 30 minutes should do the trick. Taste and adjust seasonings as needed – every family’s heat tolerance is different!
Nutritional Information
As a food blogger who believes in balanced nutrition, I always like to share the nutritional breakdown of my recipes. This Steak and Shake chili recipe serves 8 generous portions, and here’s what you’re getting per serving:
- Calories: 385
- Protein: 28g (excellent for muscle maintenance!)
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 8g (those beans really pack a nutritional punch!)
- Sodium: 920mg
- Iron: 4.2mg
- Potassium: 875mg
What I love about this recipe is how it balances protein from the beef and beans with complex carbohydrates that give you sustained energy. The high fiber content means it’s incredibly satisfying – a bowl of this chili will keep you full for hours.
The iron content is particularly impressive, making this a great choice for anyone looking to boost their iron intake naturally. When I was pregnant with Emma, this was one of my go-to meals!
Healthier Alternatives for the Recipe
Over the years, I’ve adapted this Steak and Shake chili recipe for various dietary needs in my family and friend circle. Here are some modifications that still deliver incredible flavor:
For Lower Fat Content: Use 93/7 ground beef or even ground turkey breast. I add an extra tablespoon of olive oil to compensate for the lost moisture. My brother-in-law, who’s watching his cholesterol, swears by the turkey version.
For Plant-Based Diets: Replace the beef with a combination of mushrooms and walnuts. Dice 1 pound of portobello mushrooms and ½ cup of walnuts, then sauté them with the onions. Use vegetable broth instead of beef broth. My vegetarian neighbor Sarah tried this version and said it was the best plant-based chili she’d ever tasted!
For Lower Sodium: Use no-salt-added tomato products and low-sodium broth. Add extra herbs like fresh oregano and thyme to maintain the flavor complexity. You can always add salt to individual servings at the table.
For Gluten-Free Needs: This recipe is naturally gluten-free! Just double-check your spice blends and broth to ensure they don’t contain any hidden gluten.
When my friend discovered her son had celiac disease, I was so happy to tell her this was one recipe she didn’t have to modify at all.
Serving Suggestions
This hearty chili is incredibly versatile, and I love how it adapts to different occasions and preferences:
For Game Day Gatherings: Set up a chili bar with toppings like shredded cheddar cheese, sour cream, diced green onions, and cornbread on the side. I usually make a double batch when the Lions are playing – it disappears fast!
For Cozy Family Dinners: Serve over baked sweet potatoes with a dollop of Greek yogurt and a sprinkle of fresh cilantro. This combination is Emma’s absolute favorite, and the sweet potato adds extra nutrients and fiber.
For Meal Prep Success: Portion it into individual containers and freeze for up to three months. It’s perfect for those nights when soccer practice runs late and everyone’s starving. Just thaw, reheat, and serve with some crusty bread.
For Special Occasions: I love serving this at our annual Halloween party in small bread bowls. The kids think it’s the coolest thing ever, and the adults appreciate having something substantial after all that trick-or-treating.
Classic Accompaniments: Cornbread is traditional, but I also love serving it with warm flour tortillas, over baked potatoes, or even over pasta for a Cincinnati-style twist. Instead of beer (which many recipes suggest), I serve it with fresh apple cider or sparkling water with lime – both complement the flavors beautifully without overpowering the dish.
Common Mistakes to Avoid
After making this Steak and Shake chili recipe countless times (and teaching it to friends and family), I’ve seen some common pitfalls that can really affect the final result:
Rushing the Browning Process: I cannot stress this enough – take your time browning the beef! The first time I made this recipe, I was in a hurry and didn’t let the meat develop those beautiful caramelized bits. The difference in flavor was night and day.
Skipping the Spice Toasting: Those 30 seconds of toasting the spices might seem insignificant, but they’re crucial. Raw spices versus toasted spices are like night and day in terms of flavor complexity.
Adding Beans Too Early: I learned this lesson the hard way when I added the beans at the beginning of the simmering process. They broke down and made the chili mushy instead of maintaining their lovely texture.
Not Tasting and Adjusting: Everyone’s taste preferences are different. What’s perfectly spiced for me might need a pinch more salt or a dash more heat for you. Always taste about 15 minutes before you think it’s done and adjust accordingly.
Overcrowding the Pot: If you’re doubling the recipe, use a larger pot or make two separate batches. Overcrowding leads to steaming instead of proper browning, and nobody wants bland chili!
Forgetting the Acid Component: That tablespoon of apple cider vinegar might seem optional, but it really brightens all the flavors. I once forgot it and the chili tasted flat in comparison.
Storing Tips for the Recipe
One of the things I love most about this Steak and Shake chili recipe is how well it stores and actually improves with time:
Refrigerator Storage: Store in airtight containers for up to 4 days. I always make extra on Sunday knowing we’ll be enjoying it throughout the week. It tastes even better on day two when all the flavors have had time to meld together.
Freezer Storage: This chili freezes beautifully for up to 3 months. I portion it into individual servings using freezer-safe containers, then label with the date and contents. It’s like having homemade fast food in your freezer!
Reheating Tips: From the refrigerator, reheat gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth if it’s thickened too much. From frozen, I prefer to thaw overnight in the refrigerator first, but you can also reheat directly from frozen – just use low heat and be patient.
Make-Ahead Strategy: I often make this chili the day before a party or gathering. The flavors develop overnight, and it’s one less thing to worry about on the day of the event. Just reheat gently and you’re good to go!
Portion Control Tip: I freeze individual portions in wide-mouth mason jars (leaving about an inch of headspace for expansion). They stack nicely in the freezer, and you can reheat right in the jar by running it under warm water first to loosen it up.
FAQs
Over the years, I’ve received so many questions about this Steak and Shake chili recipe from readers and friends. Here are the most common ones:
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the beef and sauté the onions first (this step is crucial for flavor), then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour of cooking.
Q: My chili turned out too thin. How can I thicken it?
A: This happened to me once when I used extra-juicy tomatoes! Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir into the simmering chili. You can also mash about half a can of the beans before adding them – this creates natural thickening.
Q: Can I use different types of beans? A: Of course! Black beans, navy beans, or even chickpeas work wonderfully. My neighbor Maria uses a combination of black beans and cannellini beans, and it’s delicious. Just stick with the same total quantity.
Q: How can I make it spicier? A: Add diced jalapeños with the onions, increase the cayenne pepper, or stir in some hot sauce at the end. My husband loves it when I add a diced chipotle pepper in adobo sauce – it adds heat and a lovely smoky flavor.
Q: Can I make this ahead for a crowd?
A: This recipe doubles or triples beautifully! I’ve made it for our church potluck serving 50 people. Just use a large roasting pan or multiple pots, and remember that larger batches need longer cooking times.
Q: What if I don’t have apple cider vinegar?
A: White vinegar or even a squeeze of fresh lemon juice works. The acid component is what matters – it brightens all the other flavors.
Conclusion
This Steak and Shake chili recipe has become so much more than just a copycat recipe in our home – it’s become a tradition. From that first snowy day when Emma challenged me to recreate it, to now when she makes it herself for her college friends, this chili represents everything I love about cooking: bringing families together, creating comfort, and sharing delicious food with the people we love.
Please try this recipe and let me know how it turns out in the comments below. If you love it as much as my family does, consider subscribing to my blog for more comforting, family-tested recipes that bring joy to your kitchen. And don’t forget to leave a review – it helps other home cooks discover these wonderful recipes too!
Happy cooking, friends!