Steak and bean chili
This recipe provides a twist on traditional chili by using sirloin instead of ground beef.
—There was a time when I didn't really care for chili. I always thought it would be too spicy for me, there was too much "stuff" in it and it just wasn't my thing. Then I think I was on some "diet" (4-letter word) and it was one of the permissible foods so I tried it and from then on, I don't know why I didn't eat it more often.
I'm not dieting anymore (more or less) but I still like chili. It's a great winter-time meal and relatively healthy. I found this recipe on Penzey's site again because I was trolling for a way to use up the spices I had. This one is a twist on traditional chili in that it uses beef sirloin cubes rather than ground beef. But the hearty aspect remains.
I really liked this version. Although I'm not a fan of green pepper or big chunky onion pieces so I would go easy on those. But otherwise, this made for an excellent dinner.
Steak and bean chili
1 tablespoon vegetable oil
2 pounds beef sirloin, cut into 1-inch cubes
1 large onion, coarsely chopped
1 medium green pepper, chopped
1 15.5-ounce can pinto beans, drained and rinsed
1 15.5-ounce can kidney beans, drained and rinsed
1 15.5-ounce can black beans, drained and rinsed
2 tablespoons regular chili powder
1-3 tablespoons ground cumin
2 28-ounce cans diced tomatoes, undrained
- In a large Dutch oven or stockpot, heat the oil over medium-high heat. Add half of the beef and cook, stirring occasionally, until nicely browned.
- Place the browned beef in a bowl and repeat with the rest of the beef. Add the onion and bell pepper to the pot and cook for 2-3 minutes, stirring occasionally. Stir in the beans, chili powder, cumin and diced tomatoes.
- Cover and cook over medium heat for 10 minutes. Add the beef and cook, uncovered, until the beef is tender and heated through, about 5-8 minutes or longer if needed. Serve in large bowls with the toppings of your choice.
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