Steak and Ground Beef Jalapeño Chili

Steak and Ground Beef Jalapeño Chili.  Hearty, delicious chili with tender steak cubes, ground beef, crunchy vegetables and some jalapeños to give a nice extra kick.  Topped with cheddar cheese, green onions and sour cream creates the most perfect combination of hearty, cheesy and creamy. This soup is simmered to absolute perfection and is the ultimate comfort food.  This recipe makes me think of a chilly night cuddled under a blanket watching a movie with a fire going in the background.

Nate has been bugging me to make chili since we moved into our house almost two years ago.  The debate over how to make it is what kept me from doing it for so long.  You see, I didn't think I liked beans and Nate said you can't have chili in his mind without beans.  Well, it turns out that I actually enjoy beans now and I realized that after having them at our wedding caterer tasting appointment.  So I agreed to give it a try in the chili.

Well, thank goodness I did because it turns out that I don't mind the chili in the beans at all, actually I prefer it!  This recipe quickly became one of my favorites and I know it is going to be finding its place on our weekly menu more often for sure.

Ingredients:

For the chili:

• beef cubes
• ground beef
• unsalted butter
• garlic clove
• light olive oil
• red bell pepper
• poblano pepper
• onion
• jalapeño pepper
• tomato sauce
• canned corn
• beef broth
• canned black beans
• Frank's Red Hot Sauce
• Cholula's Chili Garlic Sauce
• salt and pepper

Chili Toppings:

• shredded cheddar cheese
• sour cream
• green onions

Kitchen Appliances:

• stock pot

The Steps:

In a stock pot, melt butter and add olive oil.  Add in crushed garlic, chopped onion, chopped red bell pepper, chopped poblano pepper and chopped jalapeño.  Add in ground beef and cook until vegetables soften and beef starts to brown.

Add in tomato sauce, beef broth, canned corn, black beans, Frank's Red Hot Sauce, Cholula's Chili Garlic sauce, salt and pepper.  Mix well.  Add in beef cubes and mix again.  Bring the burner up to medium high and bring the chili to a simmer.  Simmer for 15-20 minutes until chili starts to thicken and some of the broth begins to evaporate.  

Pour the chili into a bowl.  Top with shredded cheddar, sour cream and chopped green onions.  

Do I have to add both ground beef and beef cubes?

Nope, you can choose to only add one.  Adding both though is just double to goodness and totally elevates the chili so I would HIGHLY suggest adding both for your own enjoyment.

Do you leave the seeds in the jalapeño?

That is totally up to you.  I personally take them out, I am not a fan of having some bites that basically light my mouth on fire.  If you like that random pocket of heat though, by all means keep them in! 

If you love this recipe, you might also love:

• Chicken Gnocchi Soup
• Slow Cooker Beef Stew
• French Onion Soup
• Hearty Stuffing with Celery and Onions

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