Hearty Sirloin Chili
Warm up your kitchen and your taste buds with this hearty sirloin chili, a rich and satisfying one-pot meal perfect for cozy nights. Featuring tender, seared cubes of sirloin steak, aromatic spices like smoky paprika and cumin, and a medley of kidney beans, black beans, and optional sweet corn, this dish offers a robust symphony of flavors. Simmered to perfection in a savory blend of crushed tomatoes and beef broth, this chili achieves the ultimate balance of spice and comfort. With just 20 minutes of prep and an hour of slow cooking, it’s an easy recipe for feeding a crowd. Don’t forget to top it with tangy sour cream, gooey cheddar cheese, and fresh cilantro for a finishing touch that will have everyone asking for seconds. Perfect for game day, meal prep, or any night you crave a soul-warming bowl of chili!
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Recipe Information
Ingredients
- 2 pounds sirloin steak
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1.5 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
Instructions
Trim any excess fat from the sirloin steak and cut it into bite-sized cubes (about 1 inch).
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the sirloin cubes to the pot in batches, searing them on all sides until browned. Remove the seared pieces and set aside.
In the same pot, add the diced onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Pour in the crushed tomatoes and beef broth, stirring to deglaze the bottom of the pot and incorporate all ingredients.
Return the browned sirloin cubes to the pot and bring the mixture to a gentle simmer.
Cover the pot with a lid, reduce the heat to low, and let the chili cook for 60 minutes, stirring occasionally.
After 60 minutes, stir in the kidney beans, black beans, and optional corn kernels. Continue simmering for another 20 minutes, uncovered, to allow the flavors to meld and the chili to thicken.
Taste the chili and adjust seasonings (add more salt or chili powder if desired).
Ladle the chili into bowls and garnish with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese.
Serve hot with your favorite bread, crackers, or tortilla chips on the side.
Nutrition Facts
Calories |
3996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 8226 mg | 358% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 48.8 g | ||
| Protein | 344.6 g | 689% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1226 mg | 94% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 8620 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
