Adapted for VitaClay from Weight Watchers.
Suitable for all Vitaclay Models.
Image Courtesy of The Yummy Life.
Searing the steak in this recipe is optional, but it really does add a deep, rich flavor to the meat as well as the base of this hearty, delicious cowboy chili.
Using steak in place of ground meat really makes this chili stand apart: it’s thick, rich, hearty and chunky with an amazing steak flavor. The veggies and beans add a lot of fiber and nutrition, and the base of broth makes it very healthy and nutrient-dense, especially if you use homemade bone broth.
Start this full-flavored chili by searing the steak in a very hot skillet to achieve nice browning. You may need to sear the beef batches so that you don’t overcrowd the skillet.
- 2 T coconut oil or bacon grease
- 2 lb sirloin steak, cut into small cubes
- 1 finely chopped white onion
- 1 large, finely chopped jalapeno chile, plus sliced jalapeno chile for garnish
- 2 T finely chopped fresh garlic
- ¼ c chili powder
- 2 t dried oregano
- 12oz lager beer
- 3 c broth
- 2 15oz cans unsalted pinto beans, drained and rinsed
- 1 14.5oz can unsalted fire-roasted diced tomatoes, undrained
- ¼ c fine-ground cornmeal
- 1 ½ t real salt
- ¼ c sour cream (optional garnish)
- 2 oz shredded Cheddar cheese (about ½ cup) (optional garnish)
- Cilantro sprigs (optional garnish)
- Sliced scallions (optional garnish)
- Heat the oil in a large skillet over medium-high.
- Sear steak to the skillet, until well browned on all sides, 6 to 8 minutes.
- Remove the steak and add it to the Vitaclay pot.
- Add the onion, chopped jalapeno chile, and garlic to the drippings in the skillet and cook, stirring often, just until soft, 2 to 3 minutes.
- Add the chili powder and oregano; cook, stirring constantly, until very fragrant, about 30 seconds.
- Add the beer to the skillet; bring to a boil, and cook about 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet.
- Add cooked onion mixture, broth, and all other (non-garnish) ingredients to the VitaClaycooker. Cover and cook on slow/soup until the beef is tender, about 2 hours.
- Divide the chili among 8 bowls. Top with the sour cream, Cheddar, cilantro, scallions, and sliced jalapeno chile if desired.
PER SERVING: (serving size about 1 ½ cups) Calories 323, Fat 93g (sat 1.8g, mono 4.2g, poly 1.3g); Protein 32g; Carb 23g; Fiber 5g; Sugars 3g; Chol 78mg; Iron 4mg; Sodium 582mg; Calc 72mg.
SMARTPOINTS VALUE PER SERVING: 7