Steak Fajita Chili

Ingredients

1 tablespoon olive oil

1 1/2 pounds beef chuck-eye steak, cut into 1-inch pieces

1 medium white onion, thinly vertically sliced, slices halved

8 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon chopped canned chipotle chile in adobo sauce

2 teaspoons ground cumin

2 (15-oz.) cans unsalted kidney beans, drained and rinsed

1 (28-oz.) can unsalted diced tomatoes, undrained

2 cups unsalted chicken stock

1 (15-oz.) can unsalted pinto beans, drained and rinsed

1 1/2 teaspoons kosher salt

2 cups yellow bell pepper strips, halved crosswise

2 cups red bell pepper strips, halved crosswise

1 ripe avocado, diced

1/2 cup plain 2% reduced-fat Greek yogurt or sour cream

1/2 cup chopped scallions

1/2 cup fresh cilantro leaves

½ cup shredded cheddar cheese

 

Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.

Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer at least 1 hour or all day if you have the time. Stir in bell peppers and continue to cook for at least 30 minutes so the peppers have a chance to tenderize.  Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and cheese.

Chef Jeff's (and Catine's) Chili

This chili is hot and spicy!  If you don't like spicy foods, skip the serrano chili peppers and habanero pepper.

Ingredients

1 lb ground sirloin

1 lb hot italian sausage

2 cups chopped onion

6-8 cloves garlic, chopped

1 green pepper, chopped

2 jalepeno peppers, chopped w/ seeds of one pepper

2 serrano chili peppers, chopped w/ seeds of one pepper

1 habanero pepper, chopped w/o seeds

1 bunch cilantro, cleaned and chopped

1 15oz can diced tomatos

1 15oz can dark red kidney beans, rinsed

1 150z can tomato sauce

1 8oz can tomato paste

1/2 can (7.5oz) water

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon Emeri's Essence

1 teaspoon garlic powder

salt/pepper to taste

Garnish

Cooked white rice (optional)

Green onions, chopped

Sour Cream

Shredded cheddar cheese

Remove sausage from casings.  Brown ground sirloin and sausage over medium heat in a large pot, making sure to crumble sausage.  Drain grease.

Add garlic, onion, green pepper, jalapeno peppers, serrano peppers,  habanero pepper, and cilantro to the pot.  Stir to combine and cook for 5-10 minutes until vegetables begin to soften.

Add diced tomatos (with can juices), kidney beans, tomato sauce, tomato paste, and 15 ounces of water to pot.  Add cumin, chili powder, Essence, garlic powder, salt, and pepper.  Stir to combine.

Simmer, covered, over low heat for 2 hours.  Add more tomato sauce or water if chili begins to dry out.  If chili is too moist, remove the lid for a while.

When done, serve chili in bowls over rice (optional).  Garnish with cheese, green onions, and sour cream.