WLBT.com - Jackson, MSSpicy Steak and Black Bean Chili

Spicy Steak and Black Bean Chili

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By Wilson Stribling
  • 2 pounds boneless top sirloin steak, cubed
  • 1/4 cup olive oil, divided in half
  • 1 jalapeno pepper, seeded and chopped
  • 1-1/2 cups of sweet onion, diced
  • 1 green bell pepper, diced
  • 4 cloves of garlic, minced
  • 3 (15.5 oz) cans black beans, drained and rinsed
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1-1/2 cups of beef stock
  • 1 package chili seasoning mix

Toppings (optional):

  • Shredded cheddar cheese
  • Avocado
  • Sour cream
  • Green onions
  • Cilantro

Sauté steak in hot oil in a large skillet over medium high heat 4 to 5 minutes or until browned. Set aside.

In stockpot heat remaining olive oil and sauté onions, garlic, and jalapeno pepper until wilted. Add remaining ingredients including steak and simmer on a very low heat for 2 to 3 hours.

Serve with desired toppings.

*If desired you could make this in a Slow Cooker. Prepare according to above directions but instead of sautéing vegetables simply put all ingredients with steak in a lightly greased 6-quart slow cooker. Cover and cook on LOW FOR 6 to 8 hours.

Questions? Email Julie Levanway.

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