Speedy Steak Chili
What You Need:
- 4 Cloves Garlic, minced
- 1 Sweet White Onion, diced
- 3 Tbsp Olive Oil
- 7 tsp Salt
- 3 tsp Ground Pepper
- 4 Tbsp Chili Powder
- 1-15 oz can Pinto Beans
- 1-15 oz can Kidney Beans
- 1-15 oz can White Kidney (Cannellini) Beans
- 1-12 oz bottle Brown Ale (Newcastle, or similar – SWEET Brown NOT IPA)
- 1-4 oz can Diced Chilies
- 1 Tbsp Brown Sugar
- 1-12 oz Bag John Soules Foods Beef Fajitas, frozen
- 1-28 oz can Fire Roasted Diced Tomatoes
- 1-15 oz can Crushed Tomatoes
- 1 Tbsp Tomato Paste
- 2 Tbsp Cilantro, chopped
Let’s Make It!
In a large saucepan or stockpot heat olive oil, 2 tsp salt, 1 tsp pepper, and 1 Tbsp Chili Powder. Add diced onions and minced garlic, sauté until translucent.
In colander, rinse and drain all 3 cans of beans, pinto, kidney and white kidney. Add beans to the stockpot with Brown Ale, diced green chilies, and brown sugar. Re-season this bean layer with 2 tsp salt, 1 tsp ground pepper, and 1 Tbsp chili powder. Simmer on Med-Low heat for 15 minutes to tenderize and steam the beans in the beer, and reduce liquid.
Add fire roasted diced tomatoes, crushed tomatoes, tomato paste, and chopped cilantro. Re-Season this layer with 1 tsp salt and 1 Tbsp chili powder. Simmer on Med-Low for 5 minutes to reduce liquid. Stir and make sure the bottom isn’t sticking.
Taste, re-season if necessary to taste.
Add frozen John Soules Foods Beef Fajitas
Simmer on Med-Low for 5 minutes until Steak is warmed and soft. Break beef into smaller pieces with stirring utensil. Do NOT overcook, beef is already fully cooked.
Remove Chili from heat and let rest.
Make sides of:
● Chopped Cilantro
● Sour Cream
● Grated Cheese
● Tortilla Chips
● Hot Sauce
Serve in bowls and enjoy!
For those who love spice… when adding the beans to the recipe, try adding some minced Chipotle or even just the sauce from the can. Spicy and Smokey!