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Steel City Ground Beef and Steak Chili: A Culinary Tribute to Pittsburgh

My first taste of truly great chili wasn’t in Texas, or even Cincinnati, but in a smoky, dimly lit bar in Pittsburgh’s South Side. The air was thick with the aroma of roasted spices and simmering beef. That bowl, brimming with tender chunks of steak and a deep, complex flavor, remains etched in my memory. It was the perfect antidote to a blustery autumn evening, and it sparked a lifelong passion for crafting the ultimate chili. This recipe, a robust blend of ground beef, pork, and steak, is my homage to that unforgettable Steel City experience.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6-8
Yield: About 1 gallon
Dietary Type: Not Gluten-Free

Ingredients

4 tablespoons olive oil
1 lb ground beef
½ lb ground pork
½ lb tri-tip steak, cut into ½-inch cubes
4 teaspoons ground cumin
2 teaspoons cocoa chili powder
12 ounces Guinness stout
2 medium onions, chopped
5 garlic cloves, minced
1 habanero pepper, seeded and minced (use gloves!)
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
2 teaspoons garlic salt
1 teaspoon dried oregano leaves
1 tablespoon dried ancho chile powder
1 tablespoon pasilla chili powder
1 teaspoon newmex chili powder
1 tablespoon pureed chipotle chile
14 ½ ounces diced tomatoes, undrained
16 ounces whole tomatoes, undrained
4 cups chicken stock
15 ounces kidney beans, drained

For a Flaming Hot Variation (Optional):

6 habanero peppers, seeded and minced (use gloves!)
8 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1 tablespoon crushed red pepper flakes

Equipment Needed

Large Dutch oven or heavy-bottomed pot
Separate medium pot
Cutting board
Knives
Immersion blender (optional, but recommended)

Instructions

Heat 3 tablespoons of the olive oil in a large Dutch oven over high heat. Make sure the oil is shimmering before adding the meat.
Season the ground beef, ground pork, and tri-tip steak generously with salt and pepper. Add the seasoned meat to the hot Dutch oven and sauté until browned on all sides. Browning the meat is key for developing deep, rich flavor. Do this in batches to avoid overcrowding the pan, which can steam the meat instead of browning it.
Sprinkle the browned meat with the ground cumin and stir well to coat. The heat will help to bloom the spices, releasing their aroma and flavor.
Deglaze the pan with the Guinness stout, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a boil and let it simmer for a few minutes, allowing the alcohol to evaporate slightly. This step adds a complex, malty depth to the chili.
In a separate medium pot, add the remaining 1 tablespoon of olive oil and heat over medium heat. Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic to the softened onions and cook for 2 minutes more, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will become bitter.
Add the minced habanero pepper, chopped poblano peppers, and minced jalapeno pepper to the onion and garlic mixture. Cook until the peppers are softened, about 5 minutes, stirring occasionally. Remember to wear gloves when handling hot peppers!
Add the pureed chipotle chile, chili powder, garlic salt, dried oregano leaves, dried ancho chile powder, pasilla chili powder, and newmex chili powder to the pepper mixture. Cook for an additional 2 minutes, stirring constantly, to allow the spices to bloom.
Add the chicken stock, diced tomatoes, and whole tomatoes (crush them with your hands as you add them) to the pot with the vegetables and spices. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until all the vegetables are tender.
Carefully puree the vegetable mixture with an immersion blender until smooth. Alternatively, you can transfer the mixture to a regular blender in batches, being careful to vent the lid to avoid pressure buildup.
Add the beef mixture and the drained kidney beans to the pot with the pureed vegetable mixture. Stir well to combine.
Reduce the heat to medium-low, cover the pan, and simmer for 1 hour, or until the chili has thickened and the beef is tender. Stir occasionally to prevent sticking. For even richer flavor, simmer for up to 2 hours.
Remove the chili from the heat and adjust seasonings to taste. Add salt, pepper, or more chili powder as needed.

Expert Tips & Tricks

Spice Level Control: The heat level of this chili can be easily adjusted. For a milder chili, reduce or eliminate the habanero and jalapeno peppers. For the “Flaming Hot Variation”, be extremely cautious and add the extra peppers gradually, tasting as you go. Always wear gloves when handling hot peppers!
Meat Matters: Using a good quality tri-tip steak makes a difference in the final flavor and texture. Look for well-marbled steak.
Make-Ahead Magic: This chili is even better the next day! The flavors meld together beautifully overnight in the refrigerator.
Thickening Tactics: If your chili isn’t thick enough after simmering, you can remove a cup of the mixture, blend it until smooth, and then stir it back into the pot.
Beer Benefits: Don’t skip the Guinness! It adds a unique depth of flavor, but if you don’t have it, a dark Mexican lager can be substituted.

Serving & Storage Suggestions

Serve the Steel City Ground Beef and Steak Chili hot, garnished with your favorite toppings. Suggested toppings include shredded cheddar cheese, sour cream, chopped green onions, cilantro, and a dollop of plain yogurt. A side of cornbread or tortilla chips is a perfect accompaniment.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

To reheat, gently warm the chili in a saucepan over medium heat, stirring occasionally, or microwave in a microwave-safe dish. Add a splash of water or chicken stock if the chili has thickened too much.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	90mg	30%
Sodium	800mg	33%
Carbohydrates	40g	13%
Fiber	10g	40%
Sugar	10g	–
Protein	40g	80%

Variations & Substitutions

Vegetarian Chili: Substitute the ground beef, pork, and steak with plant-based crumbles and add more beans, such as black beans or pinto beans.
Spicy Chorizo Chili: Replace the ground pork with spicy chorizo sausage for a smoky and flavorful twist.
White Bean Chicken Chili: Substitute the ground beef, pork, and steak with shredded cooked chicken and use white beans, such as cannellini beans or Great Northern beans. Use chicken broth instead of beef broth.
Sweet Potato Chili: Add diced sweet potatoes to the vegetable mixture for a touch of sweetness and added nutrients.
Gluten-Free Chili: Ensure all ingredients are gluten-free. Most chili powders and spices are naturally gluten-free, but always check the labels.
Slow Cooker Chili: After browning the meat and sautéing the vegetables, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer if I don’t have Guinness?
A: Yes, a dark Mexican lager or another stout-style beer can be used as a substitute for Guinness.

Q: How can I make this chili less spicy?
A: Reduce or eliminate the habanero and jalapeno peppers. Be sure to remove the seeds and membranes from the peppers, as that’s where most of the heat is concentrated.

Q: Can I use dried beans instead of canned beans?
A: Yes, you can use dried kidney beans. You will need to soak them overnight and then cook them until tender before adding them to the chili.

Q: How long will this chili last in the freezer?
A: Properly stored in an airtight container, this chili will last for up to 3 months in the freezer.

Q: What are some good toppings for chili?
A: Popular toppings include shredded cheddar cheese, sour cream, chopped green onions, cilantro, avocado, and a dollop of plain yogurt.

Final Thoughts

This Steel City Ground Beef and Steak Chili is more than just a recipe; it’s a culinary journey, a taste of Pittsburgh’s soul. I encourage you to try it, experiment with different variations, and make it your own. Share your creations and feedback – I’d love to hear how it turns out. Serve it with a crusty loaf of bread and a cold beer for the ultimate comforting meal. Now, get cooking and enjoy the rich, satisfying flavors of this hearty chili!

Steel City Ground Beef and Steak Chili Recipe