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Rib-Eye Steak Chili

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Rate this recipe 4.8/5 (8 Votes)
Rib-Eye Steak Chili 1 Picture

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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