There is absolutely no thickening in this recipe and less milk is used! Likewise really cheesy! You can sprinkle it with buttered crumbs and bake it for 30 minutes at 350 degrees before serving, but we prefer it without.
| Servings: | 6 |
| Yield: | 6 to 7 servings |
Ingredients
- 2 tablespoons olive oil
- 2 pounds steak – cut into 1 inch cubes
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 green chile pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground cayenne pepper
- 2 (29 ounce) cans diced tomatoes
- 1 (15 ounce) can kidney beans, drained
Instructions
- In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
- Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you’ve reached your desired thickness.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 8 g |
| Protein | 36 g |
| Saturated Fat | 10 g |
| Sodium | 895 mg |
| Sugars | 9 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
way too spicy . 1 & 1/2 teaspoons of cayenne pepper is too much especially if you have kids eating this.
Nice heat. I used leftover fajita meat as the meat. So delicious!!
Four stars for this “base” recipe. I added a 12 oz can of Yuengling Lager, about a Tbsp of vegetable Better Than Bullion, some fresh-roasted poblano chile, extra water for the bullion paste, and at the end, a slurry of masa harina and water to thicken.
It was the best chili ever I added jalepenõs so it added a little more flavor. I also added bell peppers and when I tasted it it was so delicious
Seriously spicy!!!
I love this recipe with a few changes. I can’t do super-hot but I like flavorful. I cut the cayenne out entirely, used part of an Anaheim pepper, and added a green bell pepper. For the tomatoes, I used large can of diced tomatoes and a small can of diced tomatoes with green chili’s. It was so good!
This chili had some great spices to . I thought it was a little to much tomato. Next I will use one can instead of too, and add beef broth
Love it with my spin because I love the heat. Used, Chipotle Chile powder along with regular., two cans of tomatoes with green chilies, diced tomatoes, V8 and a little salsa. Dynamite!
It was a little on the bland side for me. I increased the spices just a bit and used bacon grease for the oil to give it a smokey flavor.
My husband and 2 teenagers loved this. Super easy. I only put 1 onion and used a jalapeño instead of the chili. It def has a kick (we’re not ultra spicy eaters). Loved the steak instead of ground beef/turkey. This is a keeper!
Love this dish
This is a terrific recipe and produces a wonderful, hearty and flavorful result. It’s also a great basic recipe from which to launch into your own modifications. For example, I like to punch up the heat with 3T of chili powder instead of the 2T specified. I also like to balance the heat with the addition of whatever sweet pepper I might have on hand, such as Anaheim or Poblano. Red bell pepper will do nicely if you can’t find these others, but I would avoid green bells, as they have too much pungency and “speak too loudly” in the dish. As far as prep goes, it doesn’t get any easier than this recipe. I was surprised that only one can of beans was called for, but it does seem to suffice. Two produces a fine result if you prefer more. One word of caution: The timing for thickening the chili up must be based on a commercial-strength stovetop. You may find it takes as much as an hour longer for the chili to thicken to the point you expect, but it’s worth the wait.
I used ground beef & steak (1lb of each), and I added more tomatoes and kidney beans. Always get tons of compliments on this dish, so comforting especially on a 50 degree Florida day, lol.
Good flavors, but super watery with the tomatoes. I would say use one can of tomatoes to balance it out. And I used 2 jalapeños instead of chili powder to make it better.
This is the best chilli I’ve ever had. I have requests for this all the time. I always make homemade pizza. I put chilli on my dough. Added cheese, tomatoes, and onion. mmmmmmmmmm
I also add ground beef to the chili and it is wonderful. It has the right amount of spice.
Yummy. I added oregano, cumin and chocolate
We added an extra can or beans just to make it more outside friendly!! I made the steak chunks a bit too big, I wish I would have thought about a hearty spoonful as I was slicing. I made a day ahead, left it in the warming drawer overnight for tailgating at the game. We placed it on the side of the BBQ for final heat-up and it turned out terrific.
So – So. It tasted good but I like it better with ground beef.
Very good, everyone liked it. My only change was to cook for 3 hours. Even better the second day.
This is my wife’s main request. I make it in a slow cooker for 6 to 8 hours. We prefer 3 lbs. of tri-tip cut into tiny pieces, and omit the beans and use only one sweet onion. The last little bit I do differently is put a couple of handfulls of very thin tortilla chips in a food processor and add that in to cook. A little trick I learned online… it makes it a little thicker and adds just the right amount of salt. To start, I just brown the meat, then saute the onion and chili separately, adding the garlic in for the last minute. Lastly the spices, exactly as the recipe. super yum…I highly recommend tri-tip… freeze it for a couple of hours first and you’ll have perfectly nice little chunks that simply melt in your mouth!