Rib-Eye Steak Chili

By lorik

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

Details

Servings 4
Adapted from cuisineathome.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.

Per serving: 321 cal; 14g total fat (4g sat); 50mg chol; 999mg sodium; 25g carb; 4g fiber; 25g protein