*Can be made vegetarian as well. See notes at bottom of the post.
Ingredients:
1 steak: top sirloin, skirt, round, whatever’s on sale
1 can Kidney beans, drained and rinsed
2 cans red or pinto beans, drained and rinsed
1 can of diced tomatoes
1/2 – 1 cup broth (as needed)
2 cloves garlic, minced
1 whole onion, diced
1 whole bell pepper, diced
4 Tbsp chili powder
1 jalapeno pepper, de-seeded and diced
2 Tbsp rice or white vinegar
salt and pepper
Cut the steak into 1″ chunks. In a large dutch oven or soup pot, salt and pepper the steak and brown it a little olive oil on medium-high til nicely brown, scoop out and let cool on a cutting board. Add diced onions and bell peppers to the pot and cook until tender. Turn the heat to low and add beans, garlic, tomatoes, jalapenos, and chili powder. Add a little broth to get your chili to a stewy consistency. Chop up the meat finely and add back to the pot. Cook on low for about an hour. A few minutes before serving, add vinegar and salt and pepper to taste. If you need to thicken the chili, add about a half a teaspoon of corn starch, flour will do if you don’t have starch. Eat with corn chips, corn muffins, or garlic bread. Good with some diced pickled jalapenos on top, and don’t forget cheese! And sour cream! And fresh parsley!
*You can omit the meat for a vegetarian version. I make this with “gimme lean” sometimes and it’s great.