Hearty Steak and Bean Chili

Got a craving for chili? The name says it all. Add your choice of toppings for this recipe, perfect for game day or any night of the week.

  • 3 hrs
    15 min
  • 8
    SERVINGS
  • 289
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 3 pounds Shoulder Steaks, cut 3/4 inch thick
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 2-1/2 cups roasted tomato or regular salsa
  • 1/4 cup chili powder
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed, drained
Toppings:
  • Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)

Cooking:

  1. Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.  

  2. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

  3. Serve chili in bowls. Garnish with Toppings, as desired.

Nutrition Information

Butcher Counter

Hearty Steak and Bean ChiliStew Meat Ingredient Cuts

A full-flavored staple. Great for slow-cooking, chili and stews.

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