Heat olive oil in a large pot over medium-high heat.

Add the chopped steak cubes and brown them on all sides, turning as needed.

Add the finely chopped onions to the pot and sauté with the steak for 2-3 minutes.

Then, add the finely chopped garlic and continue to cook for another minute.

Season the mixture with salt to taste.

Pour in the boiling water and add the caraway seeds, sesame seeds, and dried oregano.

Reduce the heat to low, cover the pot, and let it simmer for 1 hour.

After simmering for an hour, gradually stir in the chili powder, tasting frequently to adjust the flavor and heat level according to your preference.

Add the pitted green olives to the chili, cover the pot again, and simmer for another hour.

Taste the chili and adjust the seasoning if needed.

Finally, mix in the drained and rinsed kidney beans and heat through.

Serve the savory steak and olive chili hot, accompanied by toasted French bread, tortillas, or cornbread, along with a crisp green salad.