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
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
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