During the cold months of winter, I crave soups, stews, and chilis. They are not only nourishing but also warm your body from head to toe.
This chili is simple to make and comes together quickly. I recommend doubling the recipe so you have leftovers for lunch or dinner. You can also freeze it and use it at a later date.
Yield 6 servings
2 Tbsp olive oil
1 onion, diced
10 mini sweet peppers or 1 large bell pepper, diced
1 lb. skirt steak, cut into small cubes
4 cloves garlic, minced
1-14oz. can chopped green chilis
2½ cups chicken or beef stock
2-28oz. cans roasted tomatoes
1 tsp chili powder
1 tsp cumin
¼ tsp cayenne
1 pinch red pepper flakes
2-15oz. cans black beans, rinsed
Salt and pepper
In a large stock pot on medium-high, heat the olive oil. Add the onion and bell peppers and sauté until the onions are translucent and the peppers have softened. Approximately 2 minutes. Next, add the skirt steak and the garlic and continue sautéing until the meat begins to brown.
Add green chilis, stock, tomatoes, chili powder, cumin, cayenne, and red pepper flakes to the pot. Stir to combine and bring to a light boil. Once boiling, turn the heat to low and gently simmer the chili for 45 minutes.
Lastly, add the black beans to the chili and season with salt and pepper to taste. Continue to simmer for another 15 - 30 minutes. The meat should be tender, and the vegetables softened.
Ladle the chili into bowls and serve.
Just Salt It, and enjoy!