- 4
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Ingredients
- HEAT:
- 1 Tbsp. vegetable oil
- 2 rib-eye steaks (8 oz. each, 1/2-inch thick), trimmed, seasoned with
- salt and black pepper
- ADD:
- 2 cups diced white onions
- 1 green bell pepper, diced
- 2 Tbsp. minced fresh garlic
- 2 tsp. chili powder
- STIR IN:
- 1 can fire-roasted diced tomatoes in juice (28 oz.)
- 1 can tomato sauce (15 oz.)
- 1/2 cup low-sodium beef broth
- Shredded Cheddar,
- sliced scallions, and
- sour cream
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.
Per serving: 321 cal; 14g total fat (4g sat); 50mg chol; 999mg sodium; 25g carb; 4g fiber; 25g protein