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Brazilian Steak Chili

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  • 5 tbsp Olive oil, divided
  • 2 stalks Celery, finely chopped
  • 1 Medium white onion, finely chopped
  • 2 tsp Minced garlic, divided
  • 2 tbsp Montreal steak seasoning, divided
  • 1 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1/4 tsp Hot sauce
  • 1/4 tsp Worcestershire sauce
  • 46 oz V8 Hint of Black Pepper Juice
  • 15.5 oz Red kidney beans, drained and rinsed
  • 15 oz Pinto beans, drained and rinsed
  • 1 lb New York strip steak
  • 1/2 cup packed Fresh parsley
  • 1/2 cup packed Fresh cilantro
  • Sour cream, for serving


  1. Place oil in a Dutch oven over medium heat and add the celery and onion. Cook until vegetables are soft, 3-5 minutes.
  2. Add the garlic and cook for an additional 30 seconds.
  3. Add in the steak seasoning, chili powder, cumin, hot sauce, Worcestershire, V8, pinto and kidney beans. Cover and simmer for 12 minutes.
  4. Pat steaks dry and season with 1 tbsp steak seasoning.
  5. Heat oil in a skillet over medium-high heat. Add the steak and cook to desired doneness, flipping halfway through. Transfer to a cutting board, tent with foil and let sit 5 minutes before slicing.
  6. Blend together the parsley, cilantro and remaining 1 tsp garlic until finely chopped. Continue processing while slowly adding 2 tbsp olive oil.
  7. Spoon chili into bowls and top with sliced steak, parsley sauce and sour cream.


Recipe adapted from