Hearty Steak and Bean Chili is my Morning Mix recipe of the week. Busy holiday weekends and cooler temperatures on the way make this a great mealtime choice. Serve on game day or any night of the week with your choice of toppings. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.
Hearty Steak and Bean Chili
Yield: 8 servings
3 pounds shoulder steaks, cut 3/4 inch thick
2 tablespoons vegetable oil
1/2 teaspoon salt
1 green bell pepper, chopped
1 medium onion, chopped
2 1/2 cups roasted tomato salsa
1/4 cup chili powder
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed, drained
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)
1. Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.
2. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
3. Serve chili garnished with toppings.