Football weekends call for tailgating grub. And nothing fits the bill better than a hearty, meaty stick-to-your-ribs bowl of chili.
Spicy steak chili with tender bites of stewed beef, fire roasted tomatoes and seasoned chili beans is the perfect balance of heat and hardiness to fill your belly while you're watching the big game.
There are plenty of chili recipes out there that use ground beef but I was looking for a way to use up the pound and a half of stew beef I had in the fridge and had the beans and tomatoes in the pantry. Sauté some onion, toss in some chili spices and a fresh jalapeño and voila...Fire Roasted Steak Chili is born.
Fire Roasted Steak Chili
- 1.5 pounds beef for stew, chopped into bite-size pieces
- 4 (14- ounce) cans Hunts Fire Roasted Diced Tomatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 Jalapeno, minced
- 1 (15-ounce) can Bush's chili red beans in medium sauce
- 1 (15-ounce) can Bush's chili kidney beans in mild sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1.5 teaspoons cayenne pepper
Add 1 tablespoon of the olive oil to a pan and brown the stew beef over medium heat. Then add the onion, garlic and jalapeño until the onion is softened, about four minutes.
Add the remaining ingredients to the pot and simmer on low heat covered for an hour. Remove the cover and simmer for a half an hour before serving.
Serves 8-10. Total time: 2 hours.