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two bowls full of steak and mango chili

Steak and Mango Chili

This steak and mango chili is the epitome of cold weather comfort food, with subtle heat, savory elements, and a bit of sweetness to pull it all together.
Course Main Course
Cuisine American
Keyword mango chili, steak chili
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 330kcal
Author Snacking in Sneakers


Chili Seasoning Mix:

  • 1 1/2 tbsp chili powder
  • 1 tbsp cornmeal
  • 1/2 tbsp cumin
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp paprika
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 3 tbsp hot water


  • 1 tbsp olive oil
  • 1 lb top sirloin steak, visible fat removed, chopped into bite-size pieces
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 medium red onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 14.5 ounce can fire roasted tomatoes
  • 15 ounce can tomato sauce (if needed, low-sodium)
  • 4 ounce can green chiles
  • 2 cups beef broth (if needed, reduced sodium)
  • 15.5 ounce can black beans (if needed, no-added-salt, drained and rinsed)
  • 2 mangos, chopped


  • In a small bowl, mix all the spices for the chili paste along with the hot water. Set aside for now.
  • In a large pot, heat the olive oil over medium heat. Season the chopped steak with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add the steak to the pot and cook for 2 to 4 minutes, until the steak is browned on the outside. Remove with a slotted spoon and set aside for now.
  • In the same pot, add the onion and bell pepper, and sauté for about 5 minutes over medium heat. Add the garlic and cook for another minute. Stir in the chili seasoning paste you made earlier, along with the Worcestershire sauce, and let it cook for around 30 seconds, becoming fragrant.
  • Add the tomatoes, tomato sauce, green chiles, beef broth, black beans, and mango to the pot, along with the steak you set aside. Simmer uncovered for 25 to 30 minutes, or until it reaches the consistency of your preference. Enjoy!


Notes: This recipe makes about 9 cups of chili, for six servings of about 1.5 cups each.
Nutrition analysis (approximate per serving with low sodium choices noted):
330 calories, 7.5 g fat, 2 g saturated fat, 0 g trans fat, 46 mg cholesterol, 530 mg sodium, 44 g carbohydrate, 12 g fiber, 23 g sugar, 25 g protein, Vitamin A: 71%, Vitamin C: 164%, Calcium: 14%, Iron: 29%, Potassium: 35%
Nutrition analysis (approximate per serving with regular sodium choices):
If regular sodium choices are used, the nutrition facts remain approximately the same except the sodium which increases to 1085 mg per serving.


Calories: 330kcal