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Chili with Red Beans
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Description
I seem to always make chili a little differently each time, but I wrote this out because my hubby likes this recipe a lot. I reserve 2 cups of my red beans to keep for making chili. I don’t put any extra spices in it, because one of our kids is sensitive to them, but the Mister and I both top off our chili with some pickled jalapeños for some extra heat. :o)
Ingredients
- 1 pound Cubed Steak
- 1 whole Small Onion, Diced
- 1 cup Mixed Bell Peppers, Diced
- 3 cloves Garlic, Pressed & Diced
- 2 cups Red Kidney Beans
- 1 quart Diced Tomatoes
- 1-½ teaspoon Sea Salt
- ¼ teaspoons Ground Black Pepper
- 2-½ Tablespoons Chili Powder
- 2 Tablespoons Ground Cumin
Preparation
Trim and cut cubed steak into small cubes.
Heat oil in a deep skillet or Dutch oven, sauté onion and peppers, then add meat and brown. As the meat is browning, press and dice garlic cloves and add to meat. Add salt, pepper, chili powder and cumin. Stir until the meat is well coated.
Drain excess water off of tomatoes, but leave a little bit for moisture; add to meat along with the beans. Heat everything to a slow boil, then reduce to simmer, making sure all ingredients are stirred and incorporated together. Cover and simmer for about 20 minutes.
Serve hot.
Serve over rice or with cornbread. Or both. ;o)
Number of servings: 8
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