Is it even possible to have a favorite chili? It’s a bit like a vacation dilemma: do I return to the idyllic island where I had the best week of my life or do I open that email about the new winter cruise or — or– or– so many possibilities… And so it is with chili, the old favorites vs. new and appealing recipes or ideas. I have several of the former and even more of the latter, so this week is hereby declared Frills Chili Week!
Entry # 1: Bean and steak chili. This is rich and beefy, with a nice tomato and onion flavor, decently spicy but still kid friendly. It gets better the next day and it freezes very well, so it’s a great meal to take to a family with a new baby or otherwise in need of a pick-me-up.
The beans called for can be any type of bean you like or have on hand. Black is particularly yummy and flavorful.
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- 3 tbsp. olive oil
- 1 onion coarsely chopped
- 2 garlic cloves minced
- 1 tbsp. chili powder
- 1 tsp. ground oregano
- 1 tbsp. ground cumin
- 1 tsp. red pepper flakes
- 1 tbsp. cocoa powder
- 2 lbs. beef sirloin cut into cubes
- 2 cups beef stock
- 1 6 oz. can tomato paste
- 4 14 1/2 oz. cans black beans drained and rinsed
Ingredients
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- Heat the oil in a large saucepan. Add the onion, garlic, chili powder, oregano, cumin and red pepper flakes and cook over medium heat until the onions are golden.
- Add the beef, in batches if necessary, and brown on all sides.
- Stir in the tomatoes, stock, tomato paste, and cocoa powder. Simmer, uncovered, until the beef is tender, about two hours. Add beans and cook through. If too thick, thin with extra broth.
- Garnish with sour cream, shredded cheese or chives if desired. Freezes well.