Quick Chili Con Carne on the Mex Side

  • 1 1/2 lbs diced sirloin or strip steak
  • 1 T extra virgin olive oil
  • 1/2 medium yellow-skinned onion, chopped
  • 4 cloves garlic, minced
  • 1/2 bottle beer
  • 1/2 canned no-fat, low-sodium beef broth
  • 1 can (14 ozs) crushed tomatoes
  • 2-3 T chili powder
  • 1-1 1/2 T ground cumin (half as much as chili powder)
  • 4 good shakes Red Hot or Tabasco sauce
  • Kosher salt, to taste

Toppings: Crushed Tortilla Chips, Chopped Onions, Chopped Fresh Cilantro

In a deep frying pay or saucepan (we used our dutch oven), brown ground beef in olive oil over medium-high heat. Add onion and garlic. Cook until the onion is translucent, about 5 minutes. Add beer, broth, tomatoes, seasonings, and salt. Bring to a boil, then take heat down to low and simmer until ready to serve. Top with raw, chopped onion and cilantro. Serve with chips to dip, or crushed chips to top and a side of refried beans. Leftovers only get better. Make a whole batch, even for 1 person.

Serves 4

From Rachael Ray, 30-Minute Meals

Generic Notes: I read the recipe wrong and got 1 lb of sirloin instead of 1 1/2. It worked fine. You can also make the chili “On the Tex Side” with ground beef instead of sirloin. We had some yellow onion and some red onion on hand, so both went in the chili. We got Spaten Oktoberfest beer to use. We both like cheese, sour cream, and Fritos in our chili, so those were our toppings.

This was a great recipe! I put in 2 T of chili powder because that was all that we had in the spice jar. That’s what I get for just looking to see if the jar was there and not how much was actually in the jar. But it still had a nice, dark red color to it and a very nice spiciness, so it worked out. I think that’s how much I will put in next time, too. I ended up simmering it for about an hour or so. It started getting nice and thick at about 45 minutes, so I put the lid on so it wouldn’t thicken any more. When we were ready to eat we just turned off the stove top and dished some up. It was nice and hot and delicious! I think it would also be good if it only simmered 30 minutes, as was intended by the 30-Minute Meals cookbook. But we were not constrained by time today, and we think the more it simmers, the more delicious it becomes!

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