Steak Chili

2 tablespoons olive oil
2 pounds steak of your choice (we used tenderloin trimmings), cut into 1″ pieces
4 cloves garlic, minced
1 yellow onion, diced
2 medium tomatoes, diced
2-4 jalapeños, diced
4 tablespoons chili powder
3 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
30 ounces (or so) crushed tomatoes
1 3-ounce can green chilies
3 cups cooked pinto beans
2 cups cooked navy beans

Heat oil in a large stockpot over medium-high heat. Add in the steak pieces and sear. Toss in the garlic, onion, tomatoes and jalapeños, as well as the chili powder, cumin, coriander and cayenne. Sauté for 5 minutes, and then add in the crushed tomatoes and green chilies.

Reduce heat and simmer for 30 minutes. Add in pinto and navy beans and cook until heated through. Serve with your favorite chili toppings.


Makes 6-8 servings.