Texas Chili with Steak, Corn and Black Beans

There are times when life calls for a cupcake. Yesterdays pina colada cupcake would fit the bill. There are other times when life calls for something more substantial. On those days this Texas chili would be the perfect choice.

This chili is as hearty as they come. Normally chili is made with ground beef but not this Texas chili. Here we have 2 pounds of steak cubed and thrown in. This is serious chili made for people who need a serious meal! Packed with onions, peppers, corn and black beans, every spoonful is an adventure for the taste-buds.

I used a blade steak, primarily because that was the kind on sale this week. It turned out well and was very tender. Obviously some steaks are tougher than others and would require more time of simmering to tenderize them. You could also use a small 2 pound roast. Just cube it small and throw it in!

Black beans are used in this chili, which is different from the more commonly used red kidney beans in chili. Black beans go particularly well with the corn. I know that Texas chili is often said to be without beans, but black beans and corn are true tex-mex flavours and I love lots of stuff in my chili.

Also, there are a number of Texas chili recipes that use only black beans and no meat. I have never been to Texas but fear that if I did go, I would just travel from one restaurant to another!

During these winter months, chili is the perfect meal. My family tears through a pot so fast. We love to have it with nacho chips for scooping or crusty bread to sop up the thick broth.

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5 from 1 vote

Texas Chili with Steak, Corn and Black Beans

This chili is as hearty as they come. This chili has 2 pounds of steak cubed and thrown in. This is serious chili made for people who need a serious meal! 
Course Soup
Cuisine American
Keyword beans, beef, chili, texas
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Author Steve Cylka


  • 2 tbsp oil
  • 3 garlic cloves , minced
  • 1 onion , chopped
  • 1 bell pepper , chopped
  • 2 pounds steak (sirloin, blade, rib eye or other)
  • 1 can of diced tomatoes
  • 1 can of black beans , drained
  • 2 cups frozen corn
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 tbsp honey
  • grated cheddar
  • sour cream


  • Heat oil in a large pot. Add the garlic, onion, and bell pepper. Stir to ensure nothing sticks to the bottom of the pot.
  • Cut the steak into small cubes, cutting away fat and any membranes from the beef. After the onion and pepper have been cooking for a few minutes, add the cubed steak. Cook for 5-7 minutes stirring occasionally. The steak should be browned on all sides.
  • Stir in the tomatoes, black beans, corn, spices and honey. Bring to a boil and lower the heat to a low simmer. Cover and let the chili cook for at least an hour. Stir it every 10 minutes to make sure nothing is sticking to the bottom of the pot.
  • Ladle into a bowl. Garnish with cheddar cheese and sour cream. Serve with nacho chips or crusty bread.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I love chili!! I like the variety of textures in this since my hubby is more of a more meat, less beans and nothing else in the chili type of guy. I’ve never had corn in chili before. I wonder… 🙂

  2. LOVE it. I need to put steak in chili, totally brilliant!

  3. Oh wow! Looks delicious! Though i though Texas Chili was beanless? Man, the steak looks fantastic in this.

    • Like many different dishes, there are countless versions. You are right that a lot of Texas chili has no beans. Some actually have no tomatoes either, just meat and peppers. But just like curries and marinara sauces – no two kinds are alike and every family recipe is different. One distinct feature of Texas chili though from many others is that it is often made with steak or chunks of beef.

  4. Yes some Texas chili have very limited ingredients…almost like just blobs of meat. This chili here does make for a more well rounded meal and does get my vote. Corn, black beans, certainly acceptable in chili as far as I am concerned. Tasty post!

  5. Wonderful, Steve! The Super Bowl is in my fair city in about a week and a very special chili is in order! Yours would do the trick~

  6. Yes….serve me up a big bowl please. Looks like a wonderful chili recipe. I love chili because it’s simply a bowl full of goodness and healthy protein. 🙂

  7. This is looking really delicious. Love the addition of corn. This is really spectacular.

  8. I am looking forward to trying this recipe and I always like to follow the directions the first time I cook a new dish then make changes to it to fit my taste.
    I have a question about this recipe:
    Cooking direction number 3 states, “Stir in the tomatoes, black beans, corn, spices and brown sugar” but the recipe ingredients calls for honey. Which is it, honey or brown sugar (or both?) Is the measurement correct? If both, what is the measurement for the brown sugar.

    • Gary, Thanks for the reply. It is honey and the quantity it correct. I was debating between those two sweeteners when I was building the recipe. I guess I wasn’t clear in my editing. Let me know how it turns out!

  9. Hi Steve, I cooked it with the brown sugar as you hadn’t replied yet. I used ribeye steaks for the meat. It was great and a big hit with all. I plan on cooking this again tomorrow but this time I’ll use the honey. Thanks for sharing this recipe.

    • Hey gary.

      I did reply to your comment. It is in the list of comments after yours. I am sorry that you didn’t get it. I am so glad that it turned out well for you!

  10. Made this for dinner for four people last night and it was a huge success! Made enough that everyone had seconds (which I take as a compliment) with just enough left over for my lunch at work tomorrow. 😉

    It had just a hint of heat, which was great for our friend who doesn’t handle spice, but was enough to still enjoy that bit of punch that chili should have.

    I despise kidney beans, and none of my guests were fans, but the black bean adds a great flavour without being pasty.

    I added a couple more garlic cloves (we love our garlic) and used round steak. We served it over white rice.

    This will likely become a regular in our home!

  11. I cooked this in the crock pot overnight with a two lb chuck roast and just tried a bite. It is the best chili I made in a long time, maybe ever! I did add a jalapeño, not taking in consideration the 1 full t of cayenne, so it is super spicy. I love it that way- just hope hubby can eat it! Definitely will need the sour cream and cheese with it! This is also Weight Watchers friendly, for anyone out there who might care, weighing in at 7 points +. Great recipe!

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