Steakhouse Chili

By kristentirrell

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin beef
• 1 can red kidney beans
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons chili powder
• Salt and pepper
• One 15-ounce can tomato sauce
• 1/3 cup Worcestershire sauce
• 1/4 cup dark brown sugar
• Dash hot pepper sauce to taste
• 1 1/3 cups beef stock
• Sour cream, for topping
• 1/2 cup finely chopped flat-leaf parsley, for topping

Details

Servings 4
Adapted from images.meredith.com

Preparation

Step 1

Directions:

In a large pot or Dutch oven, heat the oil, 1 turn of the pan, over medium-high heat. Add the beef and cook, stirring, until browned, 8 to 10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and lots of pepper.

In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened, 6 to 7 minutes.

Serve the chili in bowls. Top with the sour cream and parsley.