Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a basic recipe for non-traditional chili using steak. My wife is allergic to chili powder, so I don't use any in this recipe, but you are welcome to add some if you like. This is a very tame, full-flavor, colorful chili recipe that even the kids will like. There are plenty of other variations that you can use with this basic recipe, please change at will. Things we have tried include adding three or four fresh jalapenos, or adding Tabasco® habanaro sauce, or cilantro, or fresh tomatoes, or using red, yellow, orange, and green peppers, or hamburger instead of a steak or roast. Serve with tortilla chips, cheese and sour cream.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.

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  • Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.

  • Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.

  • Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.

Nutrition Facts

377 calories; protein 37.7g; carbohydrates 38.5g; fat 7.9g; cholesterol 68mg; sodium 887.5mg. Full Nutrition
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