Texas Beef Chili
- Michelle Thomas
- Nov 16, 2017
- 2 min read
Everything is supposed to be bigger in Texas, so I made a chili big on beans, flavor and BEEF!! Using a huge chuck steak, I made a warm, filling meal for my boyfriend and I to take up on the Blue Ridge Parkway to see all the colors of the fall leaf change before they fell off the trees. We didn't eat on the mountain as it ended up being far too cold, but we came home and enjoyed it while watching Everything, Everything. A great movie if you haven't seen it. This chili was delicious and packed with nutrients and fiber from all of the beans, plus protein from the huge hunks of steak. Great for those cold or rainy evenings, I served this with sliced Ciabatta bread, although I would have preferred it with cornbread had I known it would be too cold.
Ingredients
* Chuck steak (mine was bout 2.5 lb)
* 1 16 oz can dark red kidney beans, drained
* 1 16 oz can black beans, drained and rinsed
* 1 16 oz can southwestern style corn with peppers, drained
* 1 8 oz can tomato paste
* 1 16 oz can tomato sauce
* Water to fill tomato sauce can
* 1 12 oz can diced tomatoes with chilis, undrained
* 1 cup diced red onion
* 3 tbsp cayenne pepper
* 2 tbsp red pepper
* 1 tbsp cumin
* 4 tbsp paprika
* 2 tsp salt
* 1 tbsp black pepper
Optional
* Sour Cream
* Diced onion or Green onions
* Hot sauce
*Shredded cheese
Directions
Cut steak into large chunks, while getting a cast iron skillet screaming hot with a tiny bit of olive oil.
Once skillet is hot, place steak in pan, in batches to make sure there is plenty of room. Sear about 2 minutes per side, or until medium. Meanwhile, open all cans, rinsing and draining as needed, and pour into large stockpot.
Mix well, and add steak in as it is finished in the skillet. Once done, put on simmer for 1 hour, stirring frequently.
This was delicious served with warmed bread and topped with hot sauce (I love spicy foods), sour cream, green onion and shredded cheddar. Perfect for a cold night in.