3 Bean Texas Steak Chilli

A southwestern inspired Chili that reminds you it is there after every bite. Sweet - N/A Heat - Medium

Category: Soups, Stews and Chili

Cuisine: Southwestern

Ready in 4 hours
by Salado_Franco

Ingredients

2 Pounds Ribeye Steak Cubed to 1/4" - 1/2" peices

1 can Black beans 15 ounces, drained

1 can Kidney beans 15 Ounces, Dark red, drained

1 can Pinto beans 15 Ounces, Drained

1 can Stewed Tomatos 28 ounces

1 can Tomato paste 3 ounces

1 jar Salsa Verde 14 ounces

2 cans diced Green Chilies 4 ounces

1.5 cups Beef broth Regular or low sodium is fine

1 cup Red Wine Dry or sweet, depends on taste

1 large Yellow onion Diced, coarse

3 cloves Garlic crushed

.25 cup Fresh Cilantro chopped fine

.25 cup Fresh oregano Mexican, chopped fine

1 tablespoon Chili powder Dark

1 tablespoon sriracha powder heaping

1 tablespoon Paprika level

1 tablespoon Chili flakes level

2 tablespoon Ground cumin level

2 tablespoon Olive oil eyeball it


Directions

Bring large pot / dutch oven (6.5 Qt to 8 Qt) to temperature over medium-high heat add olive oil to pot and allow it to get to temp add beef in an brown it, allow most of the water to cook off, about 5 - 7 minutes add in red wine and allow the alcohol to evaporate off, about 5 minutes bring the temp down to medium-low on the stove top add in all wet ingredients add in all powder ingredients add in all fresh herbs Stir ingredients in for about 2 minutes to allow it to mix completely stir every 10 - 15 minutes until a slow boil starts reduce the heat to a simmer and stir every half hour until completed

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