steak chili


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steak chili with cheese and sour cream

All I can say is this recipe is damn good, not to mention it doesn’t take all day in a slow cooker. My new puppy was up at 5 AM on Super Bowl Sunday so I had plenty of time and feel like slow cooking this recipe in my dutch oven only lead to perfection. Don’t have a nice big dutch oven to cook on your stovetop with? Sear the meat first in a pan and then throw everything in your crockpot but do NOT use a mini crock like my fave 2.5 qt. This makes enough chili to feed 4-6 people.

Not a meat eater? Skip this recipe… the steak is what makes this chili. Hands. Down. I’ll say this serves 4 hearty helpings.

What You’ll Need:

  • 1 lb. of stew meat, cut into bite size pieces
  • sea salt and black pepper
  • sprinkle of cayenne pepper (optional)
  • garlic salt (optional)
  • parsley (optional)
  • 1 red onion, diced
  • 6 cloves of garlic, minced
  • 2 jalapeños (add more if you want super spicy), minced
  • 1 can of diced tomatoes (I get the kind with green chilies)
  • 1 8 oz. can of tomato sauce (yes, that adorable little can sitting near the spaghetti sauce)
  • 2 tablespoons chili powder
  • 2 cans of beans (I used white and black) drained + rinsed well
  • shredded cheese
  • sour cream

Prep your stew meat first by trimming down to bite size pieces (about ¾”). Season really well with fresh sea salt and fresh ground black pepper. Set aside until it’s time to cook.

IMG_2821_2 IMG_2822_2 IMG_2823_2 IMG_2824Next get your veggies ready. Dice your red onion and mince the garlic and jalapeños into tiny pieces. Make sure you have a sharp knife, otherwise you’ll be a crying fool like I was!!

In your dutch oven (or skillet, if you’re using a crock pot) heat up a couple tablespoons of olive oil on medium-high heat. Add your steak pieces and cook just until brown on all sides. If there’s a lot of liquid, remove the meat and drain any excess liquid and then add the meat back in to continue the browning process. This should only take a couple of minutes.

Next, add in your minced garlic, jalapeños and diced red onion and stir. You’ll be able to start to smell this amazing combo within a couple of minutes. That’s when you know it’s time for the next step!

Stir in all of your other ingredients. Diced tomatoes (and the liquid), tomato sauce, chili powder, beans, seasonings and 1-2 cups of water. You want just enough water to cover the top of all the ingredients.

Reduce your heat to low/simmer and put the lid on. I use an old wine cork that I cut a slit into to leave just enough space for air to get through my dutch oven (see photo).

I had this on low/simmer all morning and afternoon but really, you just need about an hour and a half or so to get that meat really tender and you’re good to go!

Serve it with some shredded cheese and a dollop of sour cream (it’ll help cut out some of the heat if it’s too much!) and some good old saltine crackers!

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