One of my all time favorites when it comes to chili. I used to make this all the time with the trimmings of a few different cuts of beef, when I helped prep at a local restaurant. but any steak meat can be used, however the fattier Rib Eyes tend to add a nice flavor.
This chili is similar to the Black bean and chicken recipe found in the poultry section of the site, although the recipes vary a little either can substitute the chicken and beef.
2tbsp oil
3 cloves Garlic – Minced
sweet onion – chopped
green pepper – chopped
2 lbs steak cut into desired size (Sirloin, blade, rib eye or…)
2 diced tomatoes
1c water
1 can black beans -drained
2c corn (fresh or frozen)
1tbsp Paprika
1tbsp Cumin
1tsp coriander
1tsp cayenne pepper
Salt and pepper
Directions:
In a large pot heat the oil, and add the garlic, onion and green pepper and Saute for a few minutes (until you begin to smell the aroma of the garlic – Ahhhh) add the steak and brown for approx 5 minutes. add all the remaining ingredients. Bring to a boil and then lower the heat so simmer, cover and cook for at least an hour, stirring every 10 minutes or so. Garnish with cheddar, and or sour cream.