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Hearty, Thick Sirloin Chili: Best Ever in Clay!

October 04, 2017

Hearty, Thick Sirloin Chili: Best Ever in Clay!

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)

Directions:

  1. Heat the oil in a large skillet over medium-high.
  2. Sear steak to the skillet, until well browned on all sides, 6 to 8 minutes.
  3. Remove the steak and add it to the Vitaclay pot.
  4. 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.
  5. Add the chili powder and oregano; cook, stirring constantly, until very fragrant, about 30 seconds.
  6. 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.
  7. 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.
  8. 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


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