Steak Chili
HB-4570 · Hand-built original · American
A beef chili with flank steak, poblanos, caramelised onions, two beans and warm spices, simmered for an hour.
AmericanSoup1 hrServes 10384 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Main ingredient: steak
Pairs well with: coleslaw, cornbread, potato salad, baked beans, crusty bread
Servings:10quantities adjust to match
Ingredients
- 1 tablespoon olive oil
- 2 pounds finely minced flank steak
- 2 peeled and small diced yellow onions
- 5 finely minced cloves of garlic
- 2 seeded and small diced red bell peppers
- 2 seed and small diced poblano peppers
- 1 seeded and small diced jalapeño pepper
- 1 finely minced chipotle pepper in adobo sauce
- 3 28- ounce canned diced tomatoes
- 3 15- ounce cans pinto beans, drained and rinse
- 3 15- ounce cans dark kidney beans, drained and rinse
- 1 8- ounce can tomato paste
- 1/3 cup chili powder
- 1/4 cup cumin
- 3 tablespoons paprika
- Worcestershire to taste
- Hot sauce, to taste
- salt and fresh cracked pepper to taste
Method
- Heat the olive oil in a large pot over high heat; add the flank steak and cook until browned and cooked through; set aside on a plate.
- Add the onions to the fat in the pot with a little salt; cook over medium heat for 4 to 5 minutes, until light brown.
- Reduce the heat to low-medium; cook the onions for 10 minutes more, stirring occasionally, until caramelised.
- Stir in the bell peppers, poblano, jalapeno and garlic; cook for 5 to 7 minutes.
- Return the steak; add the chipotle, tomatoes and beans; bring to a boil.
- Stir in the tomato paste if the chilli needs thickening, or a little beef stock or water if it is too thick.
- Add the chilli powder, cumin and paprika; simmer on low for 1 hour.
- Season with salt, pepper, Worcestershire sauce and hot sauce; serve.
Prep: 30 min · Cook: 30 min · Total: 60 min
Nutrition (per serving, where published)
384 kcalCalories
33 gProtein
46 gCarbs
10 gFat
16 gFibre
9 gSugars
520 mgSodium
54 mgCholesterol
1 servingServing