Chunks of tender steak bring beefy goodness to this hearty Chili Con Carne with beans. Loaded with onions, garlic, tomato and mix of spices this soup has a big bold flavor that is sure to please the most discriminating chili lover. Topped with some shredded cheese and diced onion and served with a side of corn bread or a flour tortilla, this is one meal that everyone is sure to enjoy. Oh and don’t forget the icy cold beer!
- 1½ - 2 pounds New York strip steak cut into ¾” pieces
- 4 ribs celery diced
- 1 medium sized onion diced
- 1 green pepper diced
- 2 jalapeno peppers fine dice
- 5-6 cloves of garlic diced
- 4 tablespoon chili powder
- 2 tablespoons ground cumin
- 2 tablespoons ground oregano
- 2 tablespoon vegetable oil
- 1 tablespoon ground black pepper
- 1 tablespoon white pepper
- 1 teaspoon salt
- 1 can black beans 15 ounce drained
- 1 can kidney beans 15 ounce drained
- 1 can garbanzo beans 15 ounce drained
- 1 can tomato sauce 15 ounce
- 1 can diced tomatoes 28 ounce
- 3 – 4 cups beef stock
- 1 tablespoon beef base
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Place a large soup pot, 3 to 4 quart on the stove over medium heat.
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Cut the steak up into bite size pieces and brown in a large skillet with one tablespoon of the oil, seasoning with some of the spices. Transfer into the warmed pot.
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Cut up the vegetables and sauté in a large skillet with 1 tablespoon of oil. Cook until the veggies begin to soften. Add the remaining spices tossing to coat. Cook for another minute or two, then add the vegetables to the pot with the steak. Mix well to combine.
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Drain the beans and add to the pot. Add the tomato products and stir well. Add enough stock to just cover all of the beans. Stir in the beef base.
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Cover and bring to a boil, then reduce to simmer covered for an hour, stirring occasionally. At the end of the hour give the chili a good stir and taste. Add more stock if too thick and more spices if desired. Allow chili to cook for another half an hour or so with the lid partially covering to allow to thicken.
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Serve with diced onions, shredded cheese and a chunk of cornbread or flour tortilla.
Chili is always better to me the longer is simmers, just keep an eye on it and add more stock if needed.
Spices vary widely depending on quality and age. Be sure to taste the chili after the initial seasoning and make adjustments to your personal taste.
Chili freezes very well. I often put half in the freezer right away if I am not feeding a group.
