Steak and Beef Chili
My favorite chili was at a restaurant my mom and I would frequent up in my hometown called Claim Jumper. I’d have their citrus salad then get the veggie burger or cup of chili. What was so delicious about it was the rich flavor and the chunks of tender steak. Now when I have chili I base my rating off this original fav. I managed to get the scoop on the restaurants recipe years ago before they started playing with the recipe. This is my adaptation to it.
1.5 lbs ground beef
3/4 pound steak cut, cubed
1 can black beans
1 can diced tomatoes (optional with chili spices)
1/4 white onion diced
1/4 bell pepper diced
2 garlic cloves, minced
2-4 tbsp chili powder
1-3 tsp smoked paprika
1-3 tsp ground cumin
1 tsp oregano
1/4-1 tsp ground cayenne
Salt and pepper
Extra Onion and garlic powder if desired
Sauté onion and peppers in oil until softened. Add meat and spices and cook until fragrant and meat is nearly cooked through, stirring to break up ground beef as needed. Add beans and tomatoes and stir, then follow one of three options.
Stovetop method: bring to simmer then lower heat to low, cover and cook until meat is tender, chili thickened and flavors have melded. 3-5 hours.
Instant pot method: slow cook 3-6 hours on high. You can pressure cook but I find slow cooking is better with texture.
Slow cooker method: cook on low 7-8 hours.