Game Day Steak Chili! Use beef sirloin, flank steak, skirt steak or any cut of steak and you’ve got yourself one bowl of hearty deliciousness! I hope you try this!
Today, here in Wisconsin, we had what feels like snow day #29 . . with school being cancelled and watching the snow magically falling from the sky. In reality, this was maybe snow day #7 or 8 and when I looked outside, I thought. . why is school cancelled? We could have driven in this. We got about 8 to 10 inches of snow last night but it was only in the 20s, as opposed to the 0 and negative temps we’ve been experiencing.
It’s so funny. Your mindset changes when it comes to weather and road safety when you live in Wisconsin. When we first moved here, I wouldn’t be caught dead driving in the snow. I was so scared of it. . but now, as long as the roads aren’t slick or slippery, I’m fine. Today, on my drive home I saw so many people out shoveling and pushing their snow blowers along the sidewalks.
That’s winter in Wisconsin for you.
You know what goes with a cold, snowy night? Chili. Comfort food. Something that warms our hearts and our bellies.
I wanted to call this fancy chili. . but I’m not sure that gets the point across. Game Day Steak Chili, with flank steak, skirt steak, sirloin steak, or any other cut of steak, and you’ve got yourself one bowl of hearty deliciousness! Eat this fancy steak chili as a bowl of chili, on nachos, or even over a burger. I hope you try this!
And for those of us in Wisconsin, there’s more snow in the forecast for this week and next. So run to the store now, buy everything and make this chili!
Here are some of my other favorite chili recipes.
Game Day Steak Chili
Ingredients
- 2 pounds flank steak cut into bite sized chunks
- salt and pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 jalapeños seeded and chopped
- 3 garlic cloves finely chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 32 oz (1 quart) beef stock plus one cup
- 3 14.5 oz cans fire roasted diced tomatoes
- 1 15.5 oz can black beans drained and rinsed
- 1 15.5 oz can kidney beans drained and rinsed
- shredded cheddar cheese
- sour cream
- chives or scallions finely diced
Instructions
- Season steak with salt and pepper. Heat oil in large heavy pot over medium high heat. Add steak and cook until all browned and then remove meat to a plate.
- If needed, add more oil to the pot and add the onions. Cook onions over medium heat until they begin to soften. Stir in the green, red and jalapeño peppers and cook for about 3 to 5 minutes. Add the garlic, chili powder, cumin and oregano.
- Return the browned meat to pot and pour in the beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 20 to 25 minutes or until meat is tender. Add in the crushed tomatoes and cook another 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes.
- Ladle chili into bowls and garnish with cheddar cheese, scallions and sour cream if desired. Enjoy!
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