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Sirloin Three-Bean Chili
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Brief Description
Make beefy chili a cut above the rest. With sirloin and three kinds of beans, you've found a chili that will satisfy hearty appetites.
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Main Ingredient
Beef Sirloin
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Category: Soups
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Browning the beef gives this chili rich flavor. To avoid simmering the beef instead of browning it, make sure you brown it in batches rather than all at once. Leftover chili is great served over spaghetti, added to tacos or burritos or spooned over a baked potato and sprinkled with cheese.
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Posted By: deanna
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Posted On: Oct 18, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - vegetable oil
- 2 pounds - boneless beef sirloin, cut into 1-inch cubes
- 1 - large onion, coarsely chopped
- 1 - medium green bell pepper, coarsely chopped
- 2 cans - diced tomatoes, undrained (28 oz each)
- 15 ounces - pinto beans, drained, rinsed
- 19 ounces - red kidney beans, drained, rinsed
- 15 ounces - black beans, drained, rinsed
- 1 cups - beef flavored broth
- 1 1/2 tablespoons - ground cumin
- 1 tablespoons - chili powder
Directions:
In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.
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