Texas steak chili

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Texas steak chili

Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 580 Calories/Serving

20 – 35 Minutes

Myth: Good chili always takes all day to make. Fact: Our one-pan paleo version cooks up fast but delivers rich, deep flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Steak options:
  • 10 ounces top sirloin steak strips
  • 2 filet mignons (about 5 ounces each)
  • 1 or 2 cloves peeled fresh garlic
  • 1 sweet potato
  • 1 cup mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • Chili spice blend (chipotle powder - coriander - cumin - sweet paprika - granulated garlic)
  • ¾ cup diced tomatoes
  • 2 or 3 radishes (about 2 ounces total)
  • 1 lime
  • 3 or 4 sprigs fresh cilantro or other leafy herb such as parsley
  • 2 ounces shredded green or other cabbage

Chef's Tip

To get a nice brown sear on the steak strips, before you start cooking, dry the meat as thoroughly as possible and give the pan and oil plenty of time to heat.

Make It Ahead
The chili (Steps 1, 2, and 4) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili, adding 1 tablespoon water to thin it if needed, as you proceed with the rest of the recipe.

Nutrition per serving

Calories: 580, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 180mg (8% DV), Carbohydrates: 35g (12% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and sear the steak

Prep and cook instructions are almost identical for both steak options.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. For the filet mignons, transfer the meat to a cutting board and cut into ½-inch-thick strips.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak, season generously with salt and pepper, and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the steak cooks, start the chili.


Start the chili

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into 1-inch-thick slices, the slices crosswise into 1-inch cubes.
In the same pot used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the garlic and mirepoix, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pot, until the vegetables are starting to soften, 2 to 3 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the chili spice blend and cook until fragrant, about 30 seconds.
Add the sweet potato, tomatoes, and 2 cups [4 cups] water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the potato is tender and the chili has thickened, 10 to 12 minutes.
While the chili cooks, prepare the garnishes.


Prep the garnishes

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Cut the lime into wedges.
  • If desired, strip the cilantro leaves from the stems: coarsely chop the cilantro.


Finish the chili

Return the steak and any accumulated juices to the pot and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.



Transfer the chili to individual bowls and garnish with the cabbage, radishes, and cilantro. Serve with the lime wedges.

Kids Can!

  • Measure the garlic.
  • Measure the water.
  • Garnish the chili.

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