Brazilian Steak Chili Recipe | Hy-Vee


Soup, Chili & Stew
Brazilian Steak Chili

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    This recipe, a hearty chili topped with Brazilian steak and traditional chimichurri, will keep you feeling full.

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    Servings and Ingredients

    Serves 6
    5 tbsp. Gustare Vita olive oil, divided
    2 stalk(s) celery, finely chopped; plus leaves for garnish
    1 medium white onion, finely chopped
    2 tsp. bottled minced garlic, divided
    2 tbsp. Montreal steak seasoning , divided
    1 tbsp. Hy-Vee ground chili powder
    1 tsp. Hy-Vee ground cumin
    ¼ tsp. hot sauce
    ¼ tsp. Hy-Vee Worcestershire sauce
    1 (46-oz.) bottle V8 hint of black pepper 100% vegetable juice
    1 (15.5-oz.) can Hy-Vee no-salt-added red kidney beans, drained and rinsed
    1 (15-oz.) can Hy-Vee no-salt-added pinto beans, drained and rinsed
    3 (5-oz.) Hy-Vee Prime Reserve beef New York strip steaks
    ½ c. packed fresh parsley
    ½ c. packed fresh cilantro
    Hy-Vee sour cream, for serving

    Things To Grab

    • Dutch oven
    • Paper towels
    • Foil
    • Ladle


    1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add chopped celery and onion; cook for 3 to 5 minutes or until softened. Stir in 1 teaspoon garlic; cook for 30 seconds. 

    2. Stir in 1 tablespoon steak seasoning, chili powder, cumin, hot sauce, and Worcestershire. Stir in vegetable juice and kidney and pinto beans. Cover; simmer over low heat for 12 minutes. 

    3. Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet over medium-high heat. Pat steaks dry with paper towels; season with remaining 1 tablespoon steak seasoning. Place steaks in skillet. Cook for 6 to 8 minutes for medium-rare doneness (135 degrees), turning halfway through. Transfer steaks to a clean cutting board; loosely cover with foil and let rest for 5 minutes. 

    4. Place parsley, cilantro, and remaining 1 teaspoon garlic in a food processor or blender. Cover and process until finely chopped. Slowly add remaining 2 tablespoons olive oil. Continue processing until smooth, stopping occasionally to scrape down sides. 

    5. Slice steaks across the grain. Ladle chili into serving bowls; top with steaks slices and parsley mixture. Serve with sour cream and garnish celery leaves, if desired. 

    Nutrition facts


    400 Calories per serving
    1-3/4 cup

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 40mg
    • Sodium: 1490mg
    • Total Carbohydrates: 33g
    • Protein: 23g

    Daily Values

    Iron 30%
    Calcium 8%
    Vitamin D 0%
    Potassium 20%