3 TBS olive oil
2 lbs sirloin tip steak, trimmed & cut on the diagonal into bite size pieces
2 medium onions, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper*, seeded & chopped
1 - 28 oz can petite diced tomatoes with juice
1 - 15 oz can tomato sauce
1/2 - 1 - 7.5 oz can** chipotle peppers in adobo sauce, chopped
2 cans reduced sodium dark red kidney beans, rinsed & drained
3/4 tsp cumin
3/4 tsp ground coriander
Heat oil in 5 qt Dutch Oven over medium high heat until hot; add steak pieces & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add banana pepper & cook 2 minutes more.
Stir in tomatoes, tomato sauce, chipotles (to taste) & adobo sauce; combine well. Add beans & seasonings; stir to combine.
Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 2 hours, stirring occasionally. Be careful not to scorch your chili; the sauce thickens a lot during the final half hour of cooking.
Serve with shredded cheddar or Monterey Jack.
*may substitute green pepper for the banana to tone it down a bit
**1/2 can = "3 alarm" heat; 1 can = "5 alarm"
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