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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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A heart and tummy warming bowl of chili. Ingredients:
2 tablespoons vegetable oil |
2 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2-inch pieces |
1 1/2 teaspoons salt |
1 1/2 cups chopped onions |
5 garlic cloves, minced |
1 cup seeded and chopped jalapeno pepper |
1/4 cup chili powder |
1/4 teaspoon cayenne pepper |
1 teaspoon ground cumin |
2 (2 ounce) envelopes tomato beef soup mix (knorr) |
5 cups water |
2 (15 ounce) cans black beans, drained and rinsed |
sour cream |
shredded cheddar cheese |
chopped red onion |
pickled jalapeno pepper |
guacamole |
chopped fresh cilantro |
Directions:
1. Heat the oil in a large soup pot over medium-high heat.
2. Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
3. Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
4. Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
5. Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
6. Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
7. Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender-stir occasionally.
8. Taste the chili and adjust seasoning with salt and pepper.
9. Stir in the beans; simmer 15 minutes.
10. Serve chili in individual bowl with desired toppings.
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