Steak Chili Recipe
If You Love Beef, You've Got to Try This Beef Sirloin Chili
Perfect for a dinner party, a family meal, or a Super Bowl party this easy chili recipe features both sirloin steak and ground sirloin for a hearty meat-lover's feast.
If you love a good steak and good chili, look no further for a chili recipe you will love. This one gets extra texture by combining sliced sirloin steak with ground sirloin.
While you can buy the two kinds of meat separately, it's even better to just buy the combined weight in whole sirloin steak and then, at home, slice off a quarter of the total, cut it into rough cubes, and chop them coarsely in your food processor.
If you want to make this moderately spiced chili a little more fiery, include the sliced jalapeño or chopped chipotle listed as optional in the ingredients list.
Sirloin Steak-Lover's Chili
Makes 4 to 6 servings
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds beef sirloin steak, trimmed and cut diagonally crosswise into 1/2-inch-thick slices
- Salt
- Freshly ground black pepper
- 4 medium garlic cloves, finely chopped
- 1 medium red onion, finely chopped
- 1 fresh jalapeño chile, stemmed and cut crosswise into very thin slices, or one canned chipotle chili, finely chopped (optional)
- 1/2 pound ground sirloin beef
- 6 tablespoons pure mild to moderately-hot red chili powder
- 1 1/2 tablespoons mild paprika
- 2 teaspoons ground cumin
- 2 1/4 cups canned beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 bay leaf
- 1/2 cup sour cream, for garnish
- 1/3 cup finely chopped fresh cilantro leaves, for garnish
Method:
- In a large saucepan, heat the olive oil over high heat. Lightly season the steak slices with salt and pepper and sear them evenly, in batches if necessary to prevent overcrowding, 1 to 2 minutes per side. Set aside.
- Reduce the heat to medium and add the garlic, onion, and jalapeño or chipotle, if desired; sauté for 1 minute. Add the ground sirloin and sauté until it loses its pink color, 2 to 3 minutes.
- Add the chili powder, paprika, and cumin; sauté 2 to 3 minutes more. Stir in the broth, tomatoes, brown sugar, Worcestershire sauce, oregano, basil, thyme, and bay leaf. Bring to a boil, then reduce the heat to maintain a gentle simmer and cook until the steak slices are tender and the sauce is thick, about 1 hour.
- Discard the bay leaf. Taste the sauce and adjust the seasonings with a little salt and pepper. Serve immediately, ladling the chili into bowls and garnishing with sour cream and cilantro.
The chili is great served with Parmesan Sourdough Toasts or with garlic cheese toast. Or try wrapping it inside warm corn or flour tortillas, or serving it over rice. (If you're looking for other great chilis, try a classic Chili Dog Chili or an unusual, light, and delicious Chicken Breast White Bean Chili. For another totally awesome, and excitingly different, red meat chili with beans, have a look at Lamb and Black Bean Chili.)
