Three-meat spicy chili is served with shredded cheese, sour cream, sliced jalapeños and green onions.
Photo by Gwénaël Le Vot
Serves 8–10
1 ½ tablespoons canola oil
1 red bell pepper, chopped
1 jalapeño, minced
2 poblano peppers, chopped
1 yellow onion, diced
5 large cloves garlic, minced
½ pound sirloin steak, trimmed and cut into ¼-inch cubes
1 pound ground beef
½ pound bulk hot Italian sausage
2 tablespoons all-purpose seasoning
1 ½ tablespoons chili powder
1 teaspoon cumin
½ teaspoon oregano
1 cup tomato sauce
1 15-ounce can fire-roasted diced tomatoes
½ cup tomato paste
2 cups beef stock
1 15-ounce can pinto beans, with juice
1 15-ounce can kidney beans, with juice
Garnish as desired, with grated cheddar cheese, sliced scallions, sliced jalapeños or sour cream
Heat oil in a large stock pot over medium-high heat. Add bell pepper, jalapeño, poblanos and onion and sauté until tender, about 7 minutes. Add garlic and cook an additional minute. Add steak, and brown. Add ground beef and sausage, breaking up with a wooden spoon, and cook thoroughly until nicely browned, 7–10 minutes. Add seasoning, chili powder, cumin and oregano, and cook for 1 minute. Add tomato sauce, diced tomatoes and tomato paste, and stir for 2 minutes. Stir in beef stock. Lower heat and simmer for 2 hours. Stir in beans 30 minutes before end of cooking time. Serve with your choice of garnish.
___
What’s cooking at SCLiving.coop/food/chefbelinda
Feeding a crowd? No sweat.—These recipes can be made ahead, require little effort and are guaranteed to minimize the stress of entertaining.