STEAK CHILI
A hearty version of chili with steak instead of hamburger.
Provided by BECOTTE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
- Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 26.3 g, Cholesterol 101.3 mg, Fat 28.3 g, Fiber 8.3 g, Protein 36.1 g, SaturatedFat 9.8 g, Sodium 894.8 mg, Sugar 8.9 g
CATTLEMAN'S STEAK CHILI
I love this Chili. It started as plain, by the time I got done, WOW is all I can say. Can be doubled to feed more. Please note that the Rotel can be left out for those who would rather not go up in flames
Provided by Chriss Crotsenburg
Categories Steaks and Chops
Time 40m
Number Of Ingredients 10
Steps:
- 1. cut stew meat down into smaller sizes, brown with hamburger until no longer pink in large size skillet
- 2. dice both shallotts. In small skillet brown shallots with a small bit of butter til clear or lightly brown, add to meat.
- 3. empty can of Texas syle beans & Rotel into colander & rinse in cold water for about a minute, add to meat mix
- 4. to meat mix, add tomato sauce, green chilis, can of fire roasted tomatoes & corn, mix well & simmer uncovered for about 7 minutes. Serve, top with cheese & extra onion.
STEAK CHILI
This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.
Provided by Kristen Stevens
Categories Dinner
Time 2h30m
Number Of Ingredients 13
Steps:
- Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
- Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
- Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
- Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
- Just before serving, add the beans and let them warm. Season to taste with salt.
Nutrition Facts : ServingSize 2 cups, Calories 608 kcal, Carbohydrate 36 g, Protein 38 g, Fat 36 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 1161 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 19 g
FEED-A-CROWD CHUNKY BEEF CHILLI
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Time 3h
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
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