Steak and Shrimp Chili

 We all know how delicious a juicy, tender steak and shrimp is. But if you are looking for something really unique to make with it, try our steak and shrimp chili recipe. Though it seems like a dish that would be difficult to make, it's actually quite easy! After sauteing the onion and garlic in a hot pan, you just add the other ingredients to finish the dish. So get ready to prepare one hearty, protein-packed meal.

Steak and Shrimp Chili


-1 tablespoon olive oil

-1 large onion, diced  

-3 cloves garlic, minced 

-1 tablespoon cumin powder

-1 tablespoon smoked paprika (or regular paprika)  (If you have chipotle peppers in adobo sauce on hand, add 1/2 - 1 teaspoon.)

-8 cups beef or vegetable broth (or water) 

1 can of black beans or chickpeas (if using dry beans) cooked the night before with onions and salt. If not using canned beans, use more water.

-1 head bok choy, chopped in half lengthwise, then sliced thinly

-2 tablespoons tomato paste

-1 tablespoon soy sauce

-juice of 1 lemon or lime

-1 tablespoon hot sauce (I used Tobasco)  (Optional: add more spices to taste)


-1 lb. shrimp, peeled and deveined with tails still on for presentation purposes (you will remove them later). If you are squeamish about peeling the shrimp yourself, buy them pre-cooked and deveined.

-1 tablespoon oil

-season with salt and pepper


1. Heat oil in a soup pot, add onion and garlic with a pinch of salt. Sautee over medium heat until translucent, about 3 minutes. Add spices, stir for another 2 minutes on low heat.

2. Add broth/water and beans (or water), cover, and let simmer for 30 minutes.

3. While waiting on the soup to cook, prepare the shrimp by heating the oil in a skillet over medium-high heat and adding garlic (optional), shrimp, salt, pepper and stirfry until they turn pinkish-orange color, about 2-3 minutes (just like cooking chicken). Remove skillet from heat and set aside.

4. Once the soup has cooked for 30 minutes, add bok choy, tomato paste, and soy sauce, using a ladle to remove some of the broth, and blend the tomato paste with it until smooth (or use your blender). Add hot sauce to taste. Let cook for another 10 minutes on low heat.

5. Serve hot with chopped avocados or sour cream on top, lemon/lime wedges on the side and garnish with shrimp (remove shells beforehand)

Steak and Shrimp Chili