Ring-ding-ding! Come and get it – I’m serving up Southwestern Steak Chili for dinner and you are about to miss it. A big bowl full of this hearty goodness will squash your “hangries” and fuel you up for whatever adventures you’ve got coming up – whether that’s just some causal mechanical bull riding or running roughshod right over a marathon goal (speaking hypothetically, of course).
Nutritious ingredients magnified by down-on-the-ranch seasonings create wonderful smells while simmering on the stove top – expect a stampede to the dinner table. Folks I know usually make chili with ground beef, but this easy recipe takes it to a whole ‘notha, fork-slinging level with beef stew meat. Meat labeled beef stew is whatever your butcher feels like cutting up that day. So, if you are looking to save a buck and want some control over what you’re eating, try sirloin or round for a lean option or chuck if you want juicier, fall-apart action.
I’ve used a can of pinto beans (hubby likes these best) and a can of black beans (my favorite) – but you can use whatever variety you prefer including the traditional kidney bean. Chipotle chile powder is my ace in the hole in this pot of chili. I mix up a blend of standard chili powder along with some chipotle power to add smoky undertones – chipotle peppers are just smoked jalapenos. Oh, and an awesome way to boost up the smoky, roasted flavor is to use canned fire-roasted tomatoes – this post isn’t sponsored, but Muir Glen makes a great organic option.
Southwestern Steak Chili Recipe
- 1 tablespoon olive oil
- 2 lbs beef stew meat in 1 to 1 ½ chunks (or cut your own from sirloin or round)
- 1 large onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground chipotle chile powder
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 (12-ounce) bottle or can Mexican beer
- 1 (28-ounce) can diced fire-roasted tomatoes, undrained (I used Muir Glenn)
- 1 (15-ounce) can chile or pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (7-ounce) can salsa verde
- Heat olive oil in large Dutch oven over medium-high heat. Add cubed stew beef and cook 5 minutes or until browned, stirring gently. Remove from pan.
- Add chopped onion to pan and sauté 3 – 4 minutes or until softened. Add garlic, chile power and cumin to pot and saute for an additional 1 minute, stirring constantly. .
- Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir tomatoes, beans and salsa verde; bring to boil.
- Cover Dutch oven, reduce heat and simmer approximately 90 minutes or until beef begins to fall apart with fork.
- Serve with favorite chile topping such as sour cream, shredded cheese, chopped cilantro and crumbled tortilla chips.
- Serves 6 – 8.
[Tweet “Southwestern Steak Chili causes dinner time stampede! #beeflovingtexans]
What kind of chili person are you — beans, no beans, beef, turkey, vegetarian, etc?
