Spicy Steak Chili
Diced chuck steak simmered until tender in a tomato-spice broth, with kidney and black beans added near the end.
Ingredients
Main Ingredients
- 1 lb boneless beef chuck steak trimmed and cut into even¾-inch pieces; simmer until tender
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 15-ounce can cooked kidney beans drained and rinsed
- 1 15-ounce can cooked black beans drained and rinsed
- 1 14.5-ounce can diced tomatoes include juices
- 2 tablespoons chili powder chili seasoning blend; check product heat
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1-2 jalapeños, diced Adjust for spiciness
- to taste Salt and pepper
- 2 cups beef broth
Pot preparation and liquid adjustment
- 1 tablespoon neutral oil for browning beef
- as needed hot water small additions if broth reduces before beef is tender
Instructions
- Brown diced chuck in the measured oil in two batches. Reserve meat and soften onion in the same pot; briefly add garlic.
- Stir in spices and jalapeños, then tomatoes with juices, broth, and beef. Bring to a boil and lower to a partly covered gentle simmer.
- Cook until beef yields easily, checking from 90 minutes and allowing about 120 minutes or more. Add hot water if liquid runs low before tenderness.
- Stir in drained kidney and black beans, simmer 10 minutes until hot, season the cooked chili, and divide into 4 portions.
Notes
Chuck steak, not ground beef; extended simmer replaces the old short estimate. One tablespoon browning oil restored. Fifteen-ounce bean cans are drained; fourteen-and-a-half-ounce tomatoes include juices. The 140-minute cook allowance includes browning, two-hour simmer, and bean heating; extend for tenderness.