Smoky & Spicy Steak Chili

This bold and hearty steak chili is loaded with smoky, spicy flavors that bring the heat! We used Memphis Smoked Seasoning Blend and Cayenne Infused Olive Oil to add a vibrant chili pepper kick with deep, smoky undertones. To balance the spice and acidity, we added a secret ingredient—Chocolate Infused Dark Balsamic—which enhances richness and depth. Perfect for those who love spicy chili with a smoky-sweet twist!

Serves 4 

Ingredients: 

1 ½ pounds sirloin steak, cut into bite-sized pieces 

1 teaspoon Memphis Smoked Seasoning Blend 

½ teaspoon Fleur de Sel, plus more to taste 

2 tablespoons Cayenne Infused Olive Oil 

1 cup yellow onion, peeled and diced

3 garlic cloves, peeled and minced 

1 teaspoon ground cumin 

1 teaspoon chili powder 

2 ½ cup beef broth 

2 tablespoons Chocolate Infused Dark Balsamic 

1 can (14.5 ounces) diced tomatoes 

¼ cup tomato paste 

Toppings: 

Fresh cilantro, chopped 

White onions, peeled and minced 

Corn tortillas 

Instructions 

Pat steak pieces dry with paper towels and season with Memphis seasoning and salt. Heat Cayenne Infused Olive Oil in a large pot over medium-high heat. Once hot, add the seasoned steak and sear on all sides. Once seared, remove from the pot, and set aside on a clean plate. 

Add the onion, garlic, cumin, chili powder, and sauté for 2 minutes. Add the broth, Chocolate Infused Dark Balsamic, diced tomatoes, and tomato paste to the pot, stir to combine them with the veggies, and bring them to a simmer. Once simmering, reduce the heat to low. Return the steak to the pot, stir to combine, and cook for 2 hours, stirring occasionally, or until the steak is fork tender. Season the chili to taste with salt and pepper and divide between bowls. 

Top chili with cilantro and onions and serve with corn tortillas on the side for dipping and dunking.