Servings: 6 Servings
The BEST Steak Chili
Flavorful, comforting delicious steak chili with tender chunks of meat is a marvelous meal for the cold fall and winter months.
Ingredients
- 2 Tbsp avocado oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 lbs beef stew meat
- 3 Tbsp chili powder
- 2 tsp dried parsley
- 1 green bell pepper diced
- 2 large carrots diced
- 1 28-ounce can diced tomatoes
- 3 cups low-sodium chicken broth
- 2 Tbsp molasses or pure maple syrup
- 2 15-ounce cans black beans, drained*
- 1 ½ tsp sea salt to taste
Instructions
- Add the avocado oil to a large thick-bottomed pot (I use my Dutch oven) and heat to medium-high.
- Add the onion and saute, stirring frequently, until it begins to turn golden-brown, about 8 minutes.
- Move the onions off to the side and add the stew meat. Allow it to brown on one side for 2 minutes then flip to brown on another side for 1 minutes.
- Add the remaining ingredients for the stew to the pot and bring it to a full boil. Cover and reduce the heat to a simmer.
- Cook at a gentle simmer, stirring occasionally, for 1 hour. Taste the chili for flavor and add more sea salt to taste.
- If you’d like a thicker chili, add 2 tablespoons of gluten-free flour (or regular all-purpose flour), stir well, bring to a boil, and cook until the chili reaches your preferred consistency.
- Serve steak chili with your choice of toppings and enjoy.
Nutrition
Serving: 1of 6, Calories: 545kcal, Carbohydrates: 29g, Protein: 42g, Fat: 32g, Fiber: 8g, Sugar: 12g