Beef and Steak Chili
Thick, chunky chili with browned ground beef and cubed sirloin steak, peppers, tomatoes and kidney beans. Serves 4.
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Ingredients
- 1 pound ground beef
- salt and pepper to taste
- 1 pound sirloin steak cubed
- 1 medium yellow onion diced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 4 tablespoons chili powder
- 1/4 teaspoon cayenne pepper add more for a spicier chili
- 1 large bell pepper diced
- 3 cloves garlic minced
- 1 to 2 jalapeño peppers minced
- 14.5 ounces diced tomatoes with green chiles 1 can, undrained
- 8 ounces tomato sauce 1 can
- 2 cups water
- 1 bay leaf
- 1 1/2 tablespoons beef bouillon paste roasted beef flavor
- 15 ounces kidney beans 1 can, drained
Instructions
- Add the ground beef to a large stock pot or Dutch oven and season it with salt and pepper. Cook over medium-high heat until browned and cooked through (160°F), then drain the grease.
- Add the cubed sirloin to the pot with the ground beef and cook until browned.
- Add the onion and the dry seasonings except the bay leaf: cumin, paprika, smoked paprika, chili powder and cayenne. Cook for a minute or two, until the onion has softened slightly.
- Add the bell pepper, garlic and jalapeño and cook until the vegetables have softened a little.
- Add the diced tomatoes with their juices, the tomato sauce, water and bay leaf. Bring to a boil, stir in the bouillon paste until it dissolves, then reduce the heat to a simmer. Taste and add salt as needed.
- Add the beans and simmer for 30 to 45 minutes.
Notes
Sirloin suits this short simmer; for a long simmer use chuck, stewing beef or beef roast. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to a rolling boil (165°F).
Nutrition
Serving: 1servingCalories: 582kcalCarbohydrates: 34.1gProtein: 56.6gFat: 24.8gSodium: 1966mgFiber: 11.7gSugar: 9.3g