Steak Chili
What is a good Super Bowl (or any winter) party without a solid chili? Chili is one of the easiest foods to make, even for you novice chefs out there. So, if you have been wanting to try a recipe of mine but not sure if you can, this is the one to start with. You literally dump a bunch of food in an Instant Pot or Slow Cooker and BAM deliciousness at your service.
Yes, it’s that easy.
A steak chili is filling, full of color, taste and a crowd pleaser. The best part (in my opinion) is actually the next day when the chili has had time to marinate in its own juices. The flavor somehow multiplies and melds into this hearty magical combination.
Fix-It And Forget-It
When the week is busy (okay, every week), it can be incredibly helpful to have a larger meal on the menu that can be compiled, tossed in a slow/pressure cooker and ready in a blink of an eye.
I remember my first slow cooker. My cousin, Teresa, gave it to me for my birthday because she could not believe I didn’t own one. I used to go visit her and her family back when I was living in Chicago. She pulled out this cookbook, “Fix-It and Forget-It” and I can never forget the impact it had on me. I’m actually unsure what my life was like before such a device, how did I survive?
That’s a litttttttle dramatic (or is it?). However, it is nice to own a slow cooker AND a pressure cooker that make even my life (a passionate cook) a little easier.
Meat & Potatoes
When I can find decent meat on sale, I jump at the opportunity. Many ask how I can find good quality meat or seafood for anything less than a kidney and I respond by letting them know I shop the sales. You may have to alter what you are having on your weekly plan BUT you can save some money and get creative in the meantime.
The steak used in this recipe was on sale this week AND it happened to coincide with the Super Bowl, how convenient. I couldn’t help but take my stab at a steak chili. When I normally make chili I use ground meat because it’s cheap, easy to access and it cooks up quickly. The missing piece is usually that it lacks the amount of protein I need to a) feed my family (read: JJ) for more than 1-2 days and b) satiate us so we aren’t scrounging for other food later in the evening.
Meat and potatoes sometimes get a bad rep, but I have to hand it to the classic duo, they fill you up and keep you satisfied. Not to mention they are filled with vitamins and minerals your body needs to function and feel energized. Dietitian win-win.
The Secret Ingredient
Every time I make chili I have to think hard about what I put in it as far as spices. I’m the type of person that ad-libs most of my recipes. Measuring is more of an eye-ball and ingredients are more of a suggestion. Funny for someone who loves to give others recipes to use, I realize this.
However, there is one ingredient that I love to put in my beef chili. Unsweetened cocoa powder. Yes, chocolate. It gives the chili a deeper flavor and for some reason makes me feel like the chili is my own. Not to mention, cocoa powder is rich in antioxidants which does the body good. Got chocolate?
Okay, now that I’ve spilled the beans (both in this post and in the pot), it’s time for you to get cooking! Enjoy.
Pro tip: Add any veggies you have on hand! It’s okay to get creative in the kitchen. Afterall, some of the best food & recipes come from so-called “mistakes” in the kitchen.
Ingredients
- 1 Tbsp ghee/butter
- 2-1/2 to 3 lb lean stew meat, cut into 1-2" chunks
- 2-14.5 oz cans diced tomatoes (or can use 1-28 oz can)
- 1-15.5 oz can of pinto beans (or beans of choice)
- 2 cups chicken/beef broth (water if you don't have any broth on hand)
- 1 bell pepper, chopped
- 2 jalapeno peppers, chopped & deseeded
- 1 medium red onion, chopped
- 2 medium sweet potatoes, chopped
- 1 Tbsp chili powder
- 1 tsp cocoa powder, unsweetened
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Optional toppings: cheese, sour cream, green onions, jalapeno slices
Instructions
- This is incredibly complicated, so set your intentions and breathe deeply.
- Place all ingredients in an Instant Pot or a Slow Cooker, stir to combine.
- Put on lid (make sure vent isclosed), choose Beans/Chili and let it work it's magic. Let it slow release for 15 minutes or longer if you can manage, then vent and remove lid.
- Cover with lid, set on low and let cook for 6-8 hours.
- Once finished, top with toppings of choice, take a photo for social media and DIG IN!
xoxo,
Sassy
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[…] recipe from Laura Ligos, R.D., blogger at The Sassy Dietitian calls for a variety of veggies, but Ligos says you can use whatever you have in your kitchen. She […]