Air Fryer Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa

Let’s hear it for steak night in the middle of the week, whoot-whoot! My recipe for Air Fryer Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa is ready in 20 minutes or less, delivers tender and juicy morsels of beef, and will have any-old work or school night dinner feeling a little extra special.

Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa Toss. Amazingly easy and delicious! Create quick air-fryer dinner with beef steak bites that turns out tender and just every time -- served with spicy tomato butter sauce and spinach-quinoa toss! A 20 minute meal with great nutrition.

Honestly, learning how to cook steak in an air fryer has been my best life hack lately. Typically, I only grill or pan sear /oven finish steaks and was feeling wary and anxious that air frying beef (especially cut up chunks of good steak) might yield an overdone, dried-out result. BUT NOT TRUE, these air fryer steak bites were succulent and mouthwatering through and through.

First you need to start with a tender cut of beef for best results in the Air Fryer. Tenderloin or filet mignon cut into chunks would be to-die-for, but more affordable cuts like flat iron, top sirloin or strip steak are still very tender, but cost a fraction of the price. I used Flat Iron steaks which rank second in tenderness among common beef cuts, deferring only to tenderloin. And the price difference is often $10 a pound less!

Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa Toss. Amazingly easy and delicious! Create quick air-fryer dinner with beef steak bites that turns out tender and just every time -- served with spicy tomato butter sauce and spinach-quinoa toss! A 20 minute meal with great nutrition.

The simplicity of this beef air fryer recipe is what makes it a winner, it addition the incredible flavor. Bite-sized chunks of steak are drizzled with olive oil and sprinkled with a purchased Montreal seasoning (an iconic spice blend of garlic, coriander, dill, black pepper, red pepper flakes, salt, and pepper). Then it’s just a matter of pre-heating the air fryer to 400F degrees and then cooking steak for about 8 to 10 minutes, no flipping needed!

Instant Pot Vortex Air Fryer
https://www.tkqlhce.com/click-7967492-14536226
Shop Instant Pot Air Fryer & Toaster Ovens + FREE Shipping

Please note that you do not want to overcrowd the air fryer pan, this will hamper circulation and the final result may not be as tasty. Place your choice of cut up tender steak like flat iron steaks in Air Fryer. Don’t pile up, place in a single later and give a little space between each steak bite.   My Air Fryer comfortably holds about ½ pound of steak bites at a time – so I prepare in two batches, which is really no big deal because it will take about 15 minutes to cook the quinoa that I serve with this easy beef dinner. Currently, I’m using the Instant Pot® Duo Crisp which is an ahhhh-mazing kitchen appliance with 11 functions – air-frying, pressure cook, slow cooker, steamer, sauté pan, food warmer, sous vide, roaster, mini oven, broiler, and dehydrator. But, did you know that Instant Pot also makes stand-alone, serious-business air-fryers? Check out the Vortex air fryers (pictured above) that have all the latest, super-crispy technology!

hot quinoa tossed with fresh spinach -- the greens just wilt in for a veggie-boosted side dish.

I start my quinoa at the same time as the air-fryer – it usually takes about 15 minutes to make light and fluffy quinoa on the stove top (and even less just to defrost and reheat, if I’ve have quinoa meal prepped in the freezer). Once the quinoa is finished, simple stir in a cup or so of chopped fresh spinach while it’s hot – it will automatically wilt down.

Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa Toss. Amazingly easy and delicious! Create quick air-fryer dinner with beef steak bites that turns out tender and just every time -- served with spicy tomato butter sauce and spinach-quinoa toss! A 20 minute meal with great nutrition.

Now, all that is left is making the spicy tomato butter – a 1 minute deal! Melt butter and stir in tomato pesto (already prepared spicy or sweeter sun-dried tomato with a little dried red pepper to taste).  

To serve, place Montreal steak bites on bed of spinach quinoa and drizzle with the tomato butter! Or, to serve as a crowd-pleasing air fryer beef appetizer, simply skip the quinoa and set out the steak bites with spicy tomato butter along with toothpicks for dipping.

A nicely portioned, balanced and nourishing meal to fuel an active lifestyle with 367 calories, 18g fat, 16g net cart, and 29g protein for one-fourth of the recipe yield (but I may have eaten more, just sayin’ – lol)

Note: This post contains affiliate links. I earn a small commission from purchases made, but the price to you remains the same. Thank you for supporting The Fit Fork when you shop!

5 from 3 votes
Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa Toss. Amazingly easy and delicious! Create quick air-fryer dinner with beef steak bites that turns out tender and just every time -- served with spicy tomato butter sauce and spinach-quinoa toss! A 20 minute meal with great nutrition.
Air Fryer Montreal Steak Bites with Spicy Tomato Butter and Spinach-Quinoa
Cook Time
16 mins
Total Time
20 mins
 

Amazingly easy and delicious! Create quick air-fryer dinner with beef steak bites that turns out tender and just every time — served with spicy tomato butter sauce and spinach-quinoa toss!

Course: dinner, dinner, entree
Keyword: air fryer, beef, flat iron, sirloin, steak
Servings: 4 servings
Calories: 367 kcal
Ingredients
  • 2/3 cup quinoa, rinsed to yield 2 cups cooked
  • 1 1/3 cup water
  • 1 lb. beef flat iron steaks or top sirloin or other tender cut
  • 2 tsp. olive oil
  • 2 tsp. Montreal seasoning
  • 1 cup chopped fresh spinach
  • 3 tbsp butter
  • 1 tbsp tomato pesto
  • 1/4 tsp dried red pepper flaker, or more to taste
Instructions
  1. Bring water to boil, add quinoa. Reduce to simmer, add lid, cook for 15 minutes, or until all water absorbed. When done, stir in chopped spinach, set aside, keeping lid on pot to stay warm.
  2. Meanwhile, after starting quinoa bring air fryer up to 400F heat.
  3. Cut steaks into 1 ½” chunks, place in bowl, drizzle with olive oil and sprinkle with Montreal seasoning. Stir until evenly coated.
  4. Place steak bites into hot tray of Air Fryer, if your air fryer is small, don not overcrowd, simply prepare in two batches.
  5. Air fry for 8 to 10 minutes and remove tray from heat.

  6. While beef cooking, prepare spicy tomato butter by stirring pesto and red pepper flakes into melted butter.
  7. Portion plates with spinach quinoa and beef bites, drizzle with spicy tomato butter.
Recipe Notes

Asian Beef Filet Mignon with Gochujang Butter (Good Chop Meat & Seafood Box Review)

Asian Filet Mignon with Gochujang Butter makes a delicious, decadent and yet, dare I say, fast-and-easy steak night dinner ready in just 20 minutes.

Asian Beef Filet Mignon with Gochugang Compound Butter

For this Gochujang steak, I’ve used grass-fed filet mignon from Good Chop, a meat a seafood subscription service (keep reading on to get the recipe and get my Good Chop review).

Beef, chicken, pork and seafood from Good Chop, a high-quality subscription box delivering all your favorite proteins to your doorstep.
Don’t miss my Good Chop review and savings details at the bottom of post!

Perfect for date night or every night, this Asian steak recipe starts with a simple wet rub of soy sauce, ginger and garlic that is then pan seared and finished in the oven. Preparing a filet mignon in the skillet and then oven finishing is one of my favorite methods, it creates such a delicious crust.

This elegant but very easy steak dinner is sure to make any date night or even week night more memorable. Asian Filet Mignon with Spicy Sweet Gochujang Butter. Beef is rubbed ginger, garlic and soy sauce before pan searing and finishing in oven. The decadent compound butter, melts atop the meat at serving to create a luxurious sauce.
Pin this for later!

Or, check out the entire Pinterest Story for more details.

Beef tenderloin and filet mignon (the coveted steak cut from the tenderest tail end of the loin) are favorite cuts of mine because the texture is “melt in your mouth” tender, and this inherent tenderness means that there is no need for a texture-improving marinade that can often take hours. Ain’t nobody got time for that! Also, despite being so succulent, filet mignon is an incredible lean cut – the 100% grass-fed filets from Good Chop are generous-sized and have only 12g fat per 6-ounce serving with a whopping 36g protein.

Adding flavor to beef filet mignon steaks
Filet mignon is so tender, it doesn’t need a marinade – but a quick wet rub of garlic, ginger and soy sauce add extra flavor!

Instead, filet mignon recipes, despite their elegance, are almost always simple and easy – only a light seasoning (even just salt and pepper) or a simple wet rub (like the one I used) can make a filet mignon steak recipe even MORE next level.  

For even more flavor to complement the beef filets, I made a compound butter with Gochujang and lightly sweetened it with honey. Gochujang paste is fundamental to Korean cooking and is made from red chile pepper flakes, glutinous rice, fermented soybeans, and salt. The red past is spicy-sweet and bumps up the umami taste in beef recipes. After mixing up the ingredients, stick in the freezer to get the Gochujang compound butter to set up fast – then serve atop the hot filet mignon and watch it slowly melt into a sauce that will knock your socks off without being too spicy. I also love how the lightly sweet spicy compound butter also spreads over the veggies on my plate.

Gochujang Compund Butter - thefitfork.com
Compound butter us an easy way to turn simple steaks into an upscale dining experience.

In addition to Korean steak, any leftover Gochujang butter can be added as a flavor-enhancer for simple steamed vegetables, spread on bread and toasted, dolloped on hot noodles or rice – you get the idea, it’s delicious!  

So, let me give you my Good Chop, review! This subscription service brings you quality proteins exclusively from American family farms and fisheries. It’s a convenient and surprisingly cost-effective way to source my protein – I definitely appreciate not having to drive all over town to source top-quality meats and seafood. There are never any antibiotics or hormones in Good Chop products and premium options like USDA Prime beef and 100% grass-fed beef are also available.

Beef, chicken, pork and seafood from Good Chop, a high-quality subscription box delivering all your favorite proteins to your doorstep.

Of course, being a beef-loving girl, I made a beeline for the filet mignon steaks! But, variety in protein choices is best for a balanced diet and the cool thing about a Good Chop subscription box is that it can also be customized to include other protein options (including pork, chicken and seafood) that are just as top-quality as the beef featured here today. Visit Good Chop today to learn more about their sourcing specifications and what beef, chicken, pork, and seafood options are available for your own custom meat subscription box.

Beef, chicken, pork and seafood from Good Chop, a high-quality subscription box delivering all your favorite proteins to your doorstep.

Seriously, the convenience of having quality meat and seafood shipped to your house is unmatched – especially in this day and age where many of us are minimizing so much of our in-person shopping due to busy schedules and/or wanting to minimize contact. Boxes are delivered every four weeks, and you can pick a plan that is best for you – either 6 menu items (up to 36 portions) or 12 menu items (up to 72 portions) per delivery. Good Chop delivers pretty much everywhere in the lower 48 US states. They email you tracking links to alert you when delivery is expected, so you don’t have to worry about it sitting out on your porch all day. That being said, my meat subscription box was delivered in 100-degree temperatures, sat on my porch for two hours, and upon opening the dry ice had kept everything frozen solid, no signs of thawing at all. Of course, they have a money-back, satisfaction-guaranteed policy and you can cancel at any time. Also, love the mindful shipping materials – it’s all fully curbside recyclable, even the insulated liners made from plant-based components.

Disclaimer: This post is sponsored by Good Chop and contains affiliate links, however all comments, opinions and enthusiasm remain my own. I earn a small commission from referred subscriptions, but the price to you remains the same. Proceeds are used to offset operating costs for The Fit Fork, thank you for your support.

5 from 2 votes
This elegant but very easy steak dinner is sure to make any date night or even week night more memorable. And, only 20 minutes prep to plate. Asian Filet Mignon with Spicy Sweet Gochujang Butter. Beef is rubbed ginger, garlic and soy sauce before pan searing and finishing in oven. The decadent compound butter, melts atop the meat at serving to create a luxurious sauce that adds just the right amount of heat.
Asian Beef Filet Mignon with Gochujang Butter
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: dinner, entree
Cuisine: Asian, fusion, korean
Keyword: beef, compound butter, filet, gochujang, steak
Servings: 2 servings
Ingredients
  • For steaks:
  • 2 beef filet mignon steaks cut 1-3/4 to 2 inches thick (about 12 to 14-ounces total)
  • 1 tablespoon reduced-sodium soy sauce divided
  • 1 teaspoon minced ginger divided
  • 1 teaspoon minced garlic
  • 1 to 2 tablespoons olive oil
  • For Gochujang compound butter:
  • 1/2 stick 2-ounces butter, room temperature
  • 1 tablespoons gochujang paste find on Asian condiment aisle
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon ground black pepper
  • Parchment or wax paper for storing optional
Instructions
  1. Ahead of time or at the start of preparing steaks, make Gochujang compound butter by simply mixing together softened butter, Gochujang past, garlic, sesame oil, lemon juice honey and black pepper until combined. May leave in bowl or wrap up in Parchment paper, twisting off ends. Stick in freezer while steaks cook to firm up.
  2. Preheat oven to 400°F.
  3. Brush beef filets with soy sauce. Press minced ginger and garlic evenly onto beef, set aside.
  4. Heat ovenproof skillet (preferably cast iron) to medium-high on stove top until very hot, add olive oil.
  5. Place filets in skillet and sear for approximately two minutes per side, until a caramelized crust has formed and they release from the skillet without sticking.
  6. Place skillet into preheated oven.
  7. Continue to cook in 400°F oven for approximately 10 to 15 more minutes (total time will vary based on thickness of steaks and desired level of doneness)* See recipe notes
  8. Remove steaks from oven and allow to rest for 10 minutes before slicing.
  9. While steaks are still warm (but not hot, hot), top with a slice or smear of Gochujang butter. It will melt to make a decadent sauce.
  10. Store remaining butter, covered, in refrigerator for up to a week. It’s great on rice, noodles, toast, and steamed vegetables.
Recipe Notes

Medium rare: 130-135° (remove from heat at 125° )
Medium: 135-145° (remove from heat at 130° )
Medium well: 145-155°. (remove from heat at 140° )

Note: The reason you take steaks off the heat BEFORE the desired finish temperature is because they will continue to cook (with temperature rising 7° on average) as they rest for 10 minutes before cutting.

Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping

This post is sponsored as part of a blogger recipe challenge hosted by Lucky Foods.

One bite of these delicious beef stuffed peppers and your taste buds will be immediately high-fiving the flavor receptors your gustatory cortex (that’s the part of your brain responsible for the perception of taste).  

Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle

 This recipe for Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle definitely has some funky fusion flavor. It’s all inspired by Korean street food and some of my favorite Tex-Mex Southern cooking techniques – like stuffing peppers with stuff and putting buttery cracker crumb toppings on anything and everything.

roasted poblano peppers - thefitfork.com

I love stuffing and roasting peppers with beef and other delicious ingredients but I decided to think beyond Chile Rellenos. Putting delicious Korean BBQ in a Poblano pepper just seemed like a mouth-watering thing to do – my hunch was correct!

Making Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle

Caramelized onions and very thinly sliced sirloin steak* come together in a couple hot minutes in a skillet, and are married with a sauce with sweet-savory flavor and a pop of ginger. I used the convenient and very authentic Kalbi Sauce from Lucky foods.

 In one of my Tex Mex pepper creations, I’d typically go overboard on cheese – but that didn’t seem like a match for this Asian stuffed pepper recipe. Instead, a light-bulb went off with “buttery crumb topping” lighting up in my mind.

Gochujang paste - thefitfork.com

Kinda like those rich and buttery crumb toppings made with classic crackers like Ritz or Club Crackers us Southerners like to put on near everything, from casseroles to fish to fruit desserts. Except, I made this a spicy cracker crumb topping using Gochujang paste (again from Lucky Foods) in the melted butter. These lightly spicy and umami-elevated buttery crumbs pile on top the beef mixture and hit the broiler to crisp up and turn golden buttery brown.

Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle

Finally, a drizzle of creamy Kimchi mayo from Lucky foods for the finishing touch along with some cool, fresh shaved green onion stalk, carrot and cilantro. Every bite of this Korean BBQ pepper so good, so many directions of texture and flavor.

An Asian street-food inspired stuffed poblano pepper made with sirloin beef, caramelized onions, a sweet-savory Kalbi sauce, plus unique crispy cracker topping and kimchi mayo finish -- it's a creative and unique fusion! You'll love this quirky but delicious dish for Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle. Sponsored by Lucky Foods.

Making this recipe inspired by Asian street food was so easy thanks to Lucky Foods. Lucky Foods is a proud purveyor of Asian heritage-inspired foods with clean ingredients. The family behind this family-run business immigrated to the US in the 70s, started with a single restaurant, then a popular spring roll product, and now has expanded to include a variety of wholesome products. These Asian condiments include the Korean and fusion sauces I used in this recipe (under the Seoul label) using fresh ingredients and aromatic spices – you will never find MSG, GMOS, or added colors and/or preservations in any products from Lucky Foods.

Learn more about Lucky Foods products, where to purchase them, and more recipe ideas at LuckyFood.com or on Facebook and Instagram

For a more interactive demo of the recipe, please visit my Idea Pin on Pinterest.

5 from 1 vote
An Asian street-food inspired stuffed poblano pepper made with sirloin beef, caramelized onions, a sweet-savory Kalbi sauce, plus unique crispy cracker topping and kimchi mayo finish -- it's a creative and unique fusion! You'll love this quirky but delicious dish for Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle. Sponsored by Lucky Foods.
Korean BBQ Beef-stuffed Peppers with Gochujang Butter Crumb Topping and Kimchi Mayo Drizzle
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Inspired by Asian street food, this dish of Korean BBQ beef stuffed peppers is bursting with insane spicy, sweet flavor and a unique crunchy crumb topping with a hint of heat!

Course: Appetizer, dinner
Cuisine: Asian, fusion, korean
Keyword: beef, kalbi, poblano, stuffed pepper
Servings: 4
Ingredients
  • 2 poblano peppers halved, ribs and seeds removed
  • 1 cup finely sliced/chopped white onion
  • 1 tbsp. sesame oil
  • 1 teaspoon coconut sugar or brown sugar
  • 1/2 lb. sirloin steak very, very thinly sliced (or equivalent “steak-umm” type product)
  • 1/3 cup Kalbi sauce I used Lucky Foods brand
  • 1 tbsp. butter
  • 1 tsp. Gochujang paste I used Lucky Foods brand
  • 10 + buttery crackers like Ritz or Club crackers crushed to make about ½ cup crumbs
  • ¼ cup Kimchi Mayo I used Lucky Foods brand
  • Garnish as desired: shaved green onion stalks carrots, cilantro, etc.
Instructions
  1. Heat oven to 350F degrees. Place prepped peppers in a baking dish, cut side ups. Roast in oven for approximately 20 minutes or until softening and lightly browning on edges.
  2. Meanwhile, add chopped onion to skilled with oil and stir constantly over medium heat until turning a dark golden brown. Stir in coconut sugar and cook for an additional minute, taking care not to burn. Transfer to plate.
  3. Stir fry beef quickly over medium-high heat, for just two to three minutes until just barely cooked through. Add onions back in and cook, stirring, for another minute. Stir in Kalbi sauce.
  4. Stuff beef mixture into roasted peppers.
  5. Melt butter in small skillet, stir in Gochujang paste until combined. Stir in cracker crumbs.
  6. Pile buttered cracker crumbs over top of beef mixture in peppers. Stick under broiler on High for about 2 minutes, or until browning and getting crunchy on top.
  7. Remove and drizzle with Kimchi mayo and garnish with desired ingredients such as shaved green onion stalks, carrots, cilantro, etc.
Recipe Notes

Note: Instead of slicing sirloin, I used an equivalent amount frozen sirloin patties (pre-sliced and formed) found in the freezer meat section.

Pull-Apart Italian Cheese Beef Party Bread

Jump to Recipe

Whether it’s a laid-back family dinner, a snack for football watching, potluck party offering, this easy recipe for Pull-Apart Italian Cheesy, Beefy Party Bread will make you the most popular person around.

Pull Apart Italian Cheese Beef Sourdough Party Bread makes a popular appetizer for your next party or a creative take on family pizza night!

Just imagine one giant sough dough round cut-up “Blooming Onion” style, drizzled with garlic and herb butter, stuffed with loads of ground beef and cheese, baked up until ooey-gooey – spicy sauce for dunking on the side. Wait, don’t imagine it – make this easy beef appetizer tonight!

Pull Apart Italian Cheese Beef Sourdough Party Bread makes a popular appetizer for your next party or a creative dinner for family pizza night.

If you’re wondering how to make sourdough party bread, it’s simple! Start with a big round loaf of artisan style sour dough bread with a nice hearty crust. Whether you make your own bread or prefer the convenience of bakery prepared, either work beautifully!

The key to making pull-apart pieces is the slice crosswise and lengthwise WITHOUT cutting all the way to the bottom crust. This allows for the long cubes to be pulled out later and dunked in sauce – no forks really required.

Pull Apart Italian Cheese Beef Sourdough Party Bread makes a popular appetizer for your next party or a creative dinner for family pizza night.

After cutting the loaf for pull apart party bread, the inside crevices are drizzled with herbed butter and then stuffed with ground beef and shredded cheese – then baked until ooey-gooey deliciousness. Serve with warmed marinara sauce for dipping!

There is no macro nutrient or calorie running of this recipe, it is made just to be enjoyed and we often doing on family pizza night for a change!

Italian Pull Apart Cheesy Beefy Party Bread
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Whether served as a snack for a party or casual alternative to family pizza night, this cheese and beef stuffed sourdough loaf is always a winner!

Course: Appetizer, party, Snack
Cuisine: Italian
Keyword: beef, blue cheese, finger food, super bowl
Servings: 8
Ingredients
  • 1 large sourdough bread round
  • 1 stick Butter melted
  • 2 tsp. minced garlic
  • 1 tsp. Italian seasoning
  • 12 oz. ground beef
  • ½ tsp. salt
  • ½ tsp. red pepper flakes
  • 8 oz. shredded cheese of choice
  • 1 tablespoon finely chopped fresh herbs like parsley or basil for sprinkling on top
  • Optional: 1 cup warmed marinara sauce
Instructions
  1. Preheat oven to 375F degrees.
  2. In skillet, brown ground beef over medium-heat until cooked through – drain off any excess grease. Season with salt and red pepper. Set aside.
  3. Place soughdough load on baking pan and a sheet of foil Use serrated knife to slice ALMOST to the bottom of sourdough round in 1/2” slices. Don’t slice all the way down, leave about ¼” inch at the bottom so that loaf stays intact. Next, make ½” slices going in the other direction to create a grid of long bread sticks that can be pulled out later.
  4. Melt butter in small microwave-safe dish for approximately 20 – 30 seconds, stir in garlic and Italian seasoning. Using a small spoon drizzle garlic butter down into the crevices of bread.
  5. Next fill the crevices with ground beef and cheese, pushing down as needed.
  6. Pull foil up around bread, topping loosely with more foil if needed. Bake for 25 to 30 minutes until heated through and cheese bubbling.
  7. Sprinkle with fresh herbs and serve with warmed sauce.

Beef Mushroom Quinoa Chili

I put a spin on classic Texas beef chili by adding mushrooms and quinoa. Beef Mushroom Quinoa Chili (gasp), what?! Sit down if you need to, let that sink in. It may be a little unconventional but, darn, if it isn’t just as spicy, satisfying and downright delicious as old-school chili. I think if hard-pressed, even strict chili enthusiasts would have to agree.   Beef Mushroom Quinoa Chili

So why did I put mushrooms and quinoa in classic Texas-style beef chili, you ask? I’ll admit, first was out of practical necessity – I *thought* I had a little more ground beef in the freezer than I actually did. I figured adding mushrooms (which everyone knows pair well with beef) and quinoa (which has a similar texture of ground beef) would help me stretch the recipe — which it did indeed! But there are other benefits too! Read on to get the recipe and learn all the benefits of this beef chili with mushrooms and quinoa. Continue reading