A delicious, slightly spicy steak chili with beef cubes, ground beef and a variety of vegetables all mixed into a tomato sauce and beef broth based soup.
Ingredients:
beef cubes or steak of choice
ground beef
unsalted butter
garlic clove
light olive oil
red bell pepper
poblano pepper
onion
jalapeño pepper
tomato sauce
canned corn
beef broth
can of black beans
Frank's Red Hot Sauce
Cholula's Chili Garlic Sauce
salt and black pepper
shredded cheddar cheese
sour cream
green onions
Step 1: 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.
Step 3: 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 with a wooden spoon. Add in beef cubes and mix again.
Step 4: Bring the burner up to medium-high heat 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.
Hint: do not cook your steak before hand. Allowing it to simmer in the chili will not only allow it to pick up all of the delicious flavor surrounding it, but it will also give it the most tender texture that just melts in your mouth.