Country Steak Chili
20m prep 2h cook 2h ready
A hearty chili made with cubed sirloin steak, fire-roasted tomatoes, kidney beans, and corn, simmered for two hours until tender. Perfect for a comforting meal.
Ingredients
- 29.6 ml vegetable oil
- 1.36 kg sirloin steak cubed
- 1 large red onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 946 ml beef broth
- 227 g tomato paste
- 14.8 ml Worcestershire sauce
- 2 cans fire-roasted tomatoes
- 1 can kidney beans rinsed and drained
- 473 ml frozen corn
- 0.5 bunch cilantro chopped
- 3 clove garlic minced
- 1 chili seasoning mix
- 14.8 ml seasoning salt
- 7.39 ml ground black pepper
- 3 Tabasco
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 2.63 mg
- Magnesium: 42.5 mg
- Phosphorus: 153 mg
- Potassium: 759 mg
- Zinc: 1.05 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml vegetable oil
- 946 ml beef broth
- 227 g tomato paste
- 14.8 ml Worcestershire sauce
- 2 cans fire-roasted tomatoes
- 473 ml frozen corn
- 1 chili seasoning mix
- 14.8 ml seasoning salt
- 7.39 ml ground black pepper
- 3 Tabasco
Prepare
- Cube 1.36 kg sirloin steak
- Dice 1 large red onion
- Dice 1 red bell pepper
- Dice 1 green bell pepper
- 1 can kidney beans, rinsed and drained
- Chop 0.5 bunch cilantro
- Mince 3 clove garlic
Let's Cook
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Step 1.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the cubed sirloin steak and cook, stirring occasionally, until browned on all sides, 4 to 5 minutes. Transfer the browned steak to a plate and set aside.
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Step 2.
Add the diced red onion, red bell pepper, and green bell pepper to the same skillet (still over medium-high heat). Cook, stirring occasionally, until softened, about 3 minutes. Remove the skillet from the heat.
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Step 3.
In a large pot over medium heat, combine 4 cups beef broth, 8 ounces tomato paste, and 1 tablespoon Worcestershire sauce. Whisk until the tomato paste is fully dissolved and the mixture is smooth.
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Step 4.
Stir the browned steak and the cooked onion and bell peppers into the pot. Add 2 cans fire-roasted tomatoes (with their juices), 1 can rinsed and drained kidney beans, 2 cups frozen corn, ½ bunch chopped cilantro, 3 to 4 minced garlic cloves, 1 packet chili seasoning mix, 1 tablespoon seasoning salt, 1½ teaspoons ground black pepper, and 3 dashes Tabasco. Stir well to combine.
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Step 5.
Reduce the heat to medium-low and let the chili simmer, uncovered, for about 2 hours, stirring occasionally, until the beef is very tender. Ladle the chili into bowls and serve with desired toppings such as shredded cheese, lime wedges, jalapeño slices, diced onion, sour cream, or red pepper flakes.
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