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Steak Chili

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Course Fall, Game Day, Main Dishes
Servings 8 servings

Ingredients
  

  • 1 lb Steak (Cooked or Uncooked)
  • 1 Diced Yellow Onion
  • 1 Minced Jalapeno
  • 4 Minced Garlic Cloves
  • 2 15 oz Cans Red Kidney Beans
  • 1 15 oz Can Fire Roasted Tomatoes
  • 3/4 Cup of Water
  • 1 Tablespoon Chili Powder
  • 1/2 Tablespoon Cumin
  • 1 Teaspoon Salt
  • 1 Beef Bullion Cube
  • Freshly Cracked Pepper
  • 1 Tablespoon of Olive Oil

Instructions
 

  • Heat up the tablespoon of olive oil in pot over medium heat. Once warm, saute the onions and jalapeno for 3 minutes.
  • Add in the cooked or uncooked steak. If cooked, saute for 2 minutes until warm. If uncooked, saute until the steak is browned.
  • Add in the garlic and stir for 30 seconds until fragrant.
  • If you are cooking the chili on the stove, now you can dump the rest of the ingredients in: Kidney Beans, Fire Roasted Tomatoes, Water, Chili Powder, Cumin, Salt, Bouillon Cube and Pepper. Bring to a low boil, then turn to low and cover for 1 hour.
  • If you are cooking the chili in a crockpot, dump the steak, onion, jalapeno and garlic into a crockpot and then add in the rest of the ingredients-: Kidney Beans, Fire Roasted Tomatoes, Water, Chili Powder, Cumin, Salt, Bouillon Cube and Pepper. Cover on high for 3-4 hours or low for 7-8 hours.
  • Use flour to thicken if necessary*. Top with fresh cheddar cheese, tortilla chips, sour cream, etc. You can store in an airtight container for up to 3 days. Enjoy:)

Notes

  • If chili is too thin, add in some flour, a tablespoon at a time, until the chili has a thicker consistency.