Busy holiday weekends and cooler temperatures on the way make this a great mealtime choice. Serve on game day or any night of the week with your choice of toppings.
Hearty Steak and Bean Chili
Yield: 8 servings
3 pounds shoulder steaks, cut 3/4 inch thick
2 tablespoons vegetable oil
1/2 teaspoon salt
1 green bell pepper, chopped
1 medium onion, chopped
2 1/2 cups roasted tomato salsa
1/4 cup chili powder
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed, drained
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)
1. Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.
2. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
3. Serve chili garnished with toppings.
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