Steak And Bean Chili Recipe

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My husband, Steve, actually created the recipe for this meaty chili when he was in high school...he entered a chili cook-off contest and won! I'm usually the one who makes this now, but Steve insists the way he makes it is better!
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 8 servings


  • 1 pound ground beef
  • 1/2 pound round steak, cubed
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon onion powder
  • Salt and pepper to taste
  • Shredded cheddar cheese, optional

Nutritional Facts

1 each: 250 calories, 7g fat (3g saturated fat), 44mg cholesterol, 525mg sodium, 26g carbohydrate (5g sugars, 7g fiber), 24g protein.


  1. In a large saucepan, cook beef and steak over medium heat until no longer pink; drain. Add the beans, soup and seasonings; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 30 minutes or until thick and bubbly. Garnish with cheese if desired. Yield: 8 servings (2 quarts).
Round steak is one of the least expensive cuts of meat and contains the least marbling. Fresh round steak should have a bright to deep red color and only a small amount of fat on the edge.
Originally published as Steak And Bean Chili in Taste of Home Ground Beef Cookbook 1999, p130

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