By Emily Malloy
As the outside temperatures plummet, it becomes necessary to begin warming ourselves from within. During these winter months, cozy fare is a mode of survival. Soups, stews, and chilis dominate the menu in many a home. And for good reason!
I love how chili is jam packed with protein and really sticks to the ribs. A full belly is a great way to beat those winter blues. Most traditional chili recipes make use of ground beef. In this recipe, sirloin steak cubes are used to really enhance the dish. The steak is terrifically tender and creates an entirely new chili experience.
Here's to deliciously staying warm!
Sirloin Steak and Bean Chili with Lime
Yields: 8-10 servings
Time: 2 hours
1 tablespoon unsalted butter
2 pounds boneless beef sirloin, fat removed and cut into 1-inch cubes
1 tablespoon kosher salt
1/2 teaspoon ground pepper
1 large yellow onion, coarsely chopped
4 garlic cloves, minced
1 medium green bell pepper, coarsely chopped
28 ounces diced tomatoes, undrained
8 ounce can tomato sauce
3 tablespoons tomato paste
15 ounces can red kidney beans, drained and rinsed
15 ounces can black beans, drained and rinsed
2 cups beef broth
¼ cup lime juice
2 tablespoons ground cumin
1 tablespoon chili powder
Zest from 1 lime, optional
Additional salt and pepper to taste
1. Over medium to medium-high heat, melt butter in a Dutch oven or large pot. Sprinkle salt and pepper over the cubes of meat. Add seasoned meat into the pot, cooking to brown all sides, about 2 to 3 minutes.
2. Add onions, garlic, and pepper to the pot with meat, cooking until translucent, about 3 to 5 minutes.
3. Add diced tomatoes, tomato sauce, tomato paste, red kidney beans, black beans, beef broth, lime juice, cumin, and chili powder.
4. Reduce the heat to low to simmer, and cover the pot. Cook the chili for 90+ minutes, stirring occasionally. After the chili has cooked, stir in lime zest (optional) and any additional salt and pepper to taste.
5. Serve immediately and enjoy the bowl of warm comfort!
Printable Recipe found HERE!