Rib-Eye Steak Chili
By ltrodrigu
Rate this recipe
4.8/5
(8 Votes)
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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
- 1/2 cup low-sodium beef broth
- shredded cheddar, sliced scallions and sour cream, for garnish
Details
Servings 4
Adapted from cuisinelibrary.com
Preparation
Step 1
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.
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