Using a whole cut of meat instead of ground beef, like sirloin steak, roast, or tenderloin is really a game changer for chili. The texture is smoother and it’s a healthier alternative to ground beef with added fat.
Here I have used two giant round steaks, fat removed cut into bit size pieces.
8 garlic cloves
yellow and red sweet peppers
beef stock – 3 cups
1 bottle decent flavored beer
1 28 oz can Crushed Tomatoes
1 14oz can tomato sauce
Kidney beans (2 cans or soak from scratch)
salt and pepper to taste
Begin by chopping the onions, garlic yellow and red peppers in a food processor then saute in a large stock pot with olive oil and seasonings – start slow with cayenne and gradually increase the heat to your liking. Once cooked through, remove from pan and add the beef with more olive oil and cumin/cayenne/chili powder/salt/pepper, browning the meat but do not cook all the way. Add the pepper and onions back to the pot, previously cooked or canned beans, liquids and let simmer.
Tip: Sometimes chili can get a little too acidic for me, I add a couple tablespoons of cream or cream cheese to diffuse the acidity.
Serve with tortilla chips, sour cream (or Greek plain yogurt), and shredded cheese.