Campfire-Style Cowboy Chili with Steak, Beer and Chipotle

When the first steak cubes hit the hot Dutch oven, you want a sharp sizzle, not a quiet simmer. I brown them in batches, then build the chili in the…

By Willow • October 25, 2026 • Reading time: 9 min

Save Recipe Print Recipe

Tip: save now, cook later.

When the first steak cubes hit the hot Dutch oven, you want a sharp sizzle, not a quiet simmer. I brown them in batches, then build the chili in the same pot, so those dark bits on the bottom become part of the broth instead of getting left behind. This campfire-style cowboy chili has big, tender pieces of beef, a smoky edge from chipotle, and enough amber beer in the base to give it a mellow, malty note.

The long, low simmer is what turns chuck steak from chewy cubes into fork-tender bites. I keep the beans out until the beef is ready, which gives them time to warm through and thicken the chili without asking them to spend hours on the stove. The finished pot is thick, smoky, and full of steak in every spoonful.

Why Chuck Steak Needs a Long, Gentle Simmer

Chuck is a working cut, and that’s exactly why it suits a pot of chili. Its connective tissue needs time in moist heat to soften; rush the cooking and the cubes can stay firm even when the broth tastes fully seasoned. A slow simmer gives the beef time to become tender while keeping the pieces substantial enough to stand out in the bowl.

That texture is different from a quick chili made with ground beef. Here, you get distinct bites of steak surrounded by a thick tomato-and-bean base, rather than meat dispersed through the whole pot. Keep the heat low once the liquid reaches a simmer. A hard boil won’t make the chuck tender faster, and it can leave the outside of the cubes tight before the centers have softened.

What the Beer, Chipotle, and Fire-Roasted Tomatoes Bring

• Beef chuck steak — Choose a piece with some visible marbling; you don’t need an expensive steak for a long braise. If chuck steak isn’t available, chuck roast cut into similar cubes is the closest match. Keep the pieces even so they cook at roughly the same pace.
• Amber beer — An ordinary amber beer is fine; the point is its gentle malt character, not a costly bottle. If you’d rather leave out the beer, use beef broth instead, keeping the liquid volume the same. The chili will taste more savory and less malty.
• Chipotle in adobo — The pepper brings smoky heat, while the adobo sauce adds a concentrated, tangy chile flavor. Brands vary in heat, so use the pepper and sauce amounts in the recipe for the intended balance. If you can’t find chipotle, another seeded, finely chopped jalapeño and a little extra of the smoked paprika already listed will bring warmth, though the smoky adobo note won’t be as strong.
• Fire-roasted crushed tomatoes — A store-brand can works well here; the fire-roasted character gives the broth a little extra depth. Plain crushed tomatoes can stand in, but the finished chili will have less of that roasted note.
• Pinto beans — Canned beans keep the prep simple, and draining and rinsing them keeps their canning liquid from thinning or clouding the chili. Kidney beans are a good substitute; use the same size cans and drain and rinse them the same way. They’ll keep a slightly firmer bite.

Build the Chili in the Same Pot as the Steak

Brown the Chuck in Batches

Pat the steak dry, then season it with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Heat 1 tablespoon of vegetable oil in a 6-quart Dutch oven over medium-high heat, and brown the beef for 2 to 3 minutes per side. Work in batches, adding the remaining oil before browning the later batches, then move each browned batch to a plate. The browned surface should look deep golden to brown, not gray.

Soften the Aromatics and Toast the Spices

Add the diced onion and seeded, finely chopped jalapeño to the pot, then cook over medium heat for 5 to 7 minutes, stirring occasionally. The onion should soften and turn glossy without taking on much color. Stir in the garlic, chipotle and adobo sauce, chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook for 1 minute, stirring so the tomato paste and spices coat the softened vegetables instead of catching on the bottom.

Deglaze, Then Let the Chuck Turn Tender

Pour in the amber beer and scrape the browned bits from the bottom of the Dutch oven as it simmers. Let it simmer for 3 to 4 minutes, then stir in the crushed tomatoes, beef broth, browned steak, and any juices on the plate. Bring the pot to a simmer, cover it partially, and cook over low heat for 1 1/2 to 2 hours. Stir every 20 to 30 minutes; the beef is ready when a fork slides into a cube easily.

Add the Beans and Let the Pot Settle

Stir in the drained, rinsed beans with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the chili looks thick rather than brothy. Take the pot off the heat and let it rest for 10 minutes before serving. The surface will stop bubbling, and the broth will settle around the steak and beans.

How to Adjust the Heat and Make a Gluten-Free Pot

Questions That Come Up With Cowboy Chili

Campfire-Style Cowboy Chili with Steak, Beer and Chipotle

Cowboy chili with steak simmers in amber beer, fire-roasted tomatoes, and chipotle until the beef is fork-tender. Pinto beans and a long, low cook make this a thick, hearty Dutch oven chili with smoky heat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 36 minutes mins

Resting 10 minutes mins

Total Time 3 hours hrs 6 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 lb beef chuck steak cut into 1-inch cubes
• 2 tsp kosher salt divided
• 1 tsp ground black pepper divided
• 2 tbsp vegetable oil
• 1 yellow onion large, diced
• 1 jalapeño seeded and finely chopped
• 4 cloves garlic minced
• 1 chipotle pepper in adobo, minced
• 1 tbsp adobo sauce
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 bottle (12 oz) amber beer
• 1 can (28 oz) crushed fire-roasted tomatoes
• 2 cup beef broth
• 2 can (15 oz) pinto beans drained and rinsed

Equipment

• 1 6-quart Dutch oven

Method

 

1. Pat the steak dry and season it with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper.
2. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
3. Brown the steak in batches for 2 to 3 minutes per side, adding the remaining oil before browning the later batches.
4. Transfer the browned steak to a plate.
5. Add the onion and jalapeño to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
6. Stir in the garlic, chipotle pepper and adobo sauce, chili powder, cumin, smoked paprika, oregano, and tomato paste; cook for 1 minute.
7. Pour in the beer and scrape up the browned bits from the bottom of the pot.
8. Simmer for 3 to 4 minutes.
9. Stir in the tomatoes, beef broth, browned steak and any accumulated juices.
10. Bring to a simmer, then cover partially and cook over low heat for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until the steak is fork-tender.
11. Stir in the beans and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
12. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the chili is thick.
13. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the best browning, brown the steak in batches rather than crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free version, use certified gluten-free beer.