Rib-Eye Steak Chili

Rib-Eye Steak Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    serving


Ingredients

  • 1

    tablespoon vegetable oil

  • 2

    8-ounce rib-eye steaks, trimmed, seasoned with salt and black pepper

  • 2

    cups diced white onions

  • 1

    green pepper, diced

  • 2

    tablespoons minced fresh garlic

  • 2

    teaspoons chili powder

  • 1

    28-ounce can fire-roasted diced tomatoes in juice

  • 1

    15-ounce can tomato sauce

  • ½

    cup low-sodium beef broth

  • shredded cheddar, sliced scallions and sour cream, for garnish

Directions

Heat oil in a pot over high until shimmering. Sear steak in oil, 2–3 minutes per side. Transfer steak to a plate, tent with foil, and let rest 5 minutes. Cut steak into bite-sized pieces, reserving residual juices. Add onions, bell pepper, garlic, and chili powder to pot. Reduce heat to medium; sweat, partially covered, until onions soften, 10 minutes. Stir in diced tomatoes, tomato sauce, and broth. Bring chili to a boil over high heat; reduce heat to medium and simmer 5 minutes. Right before serving, stir steak and residual juices into chili to heat through. Garnish chili with Cheddar, scallions, and sour cream.


Nutrition

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