Learn how to make this easy homemade chili recipe with flank steak that is perfect for this cool fall and winter months!
Servings: 20servings
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 2 hourshours
Ingredients
1tablespoonof olive oil
2poundsof finely minced flank steak
5finely minced cloves of garlic
2peeled and small diced yellow onions
2seeded and small diced red bell peppers
2seed and small diced poblano peppers
1seeded and small diced jalapeño pepper
1finely minced chipotle pepper in adobo sauce
3 28-ouncecans of Hunt's Diced Tomatoes
6 15-ouncecans of BUSH'S Pinto and Kidney Chili Beans
1 8-ouncecan of tomato paste
1/3cupof chili powder
1/4cupof cumin
3tablespoonsof paprika
Lea & Perrins to taste
Tabasco to taste
½teaspoonof ground cinnamon
2ouncesof dark semi-sweet chocolate
sea salt and fresh cracked pepper to taste
Instructions
In a large hot pot on high heat with olive oil add in the minced flank steak and cook until browned and cooked through.
Once browned, set aside and then add in the onions, peppers (minus the chipotles) and garlic and caramelize. Once brown add in the meat.
Next add in the chipotle peppers, tomatoes, and beans and bring to a boil.
If the chili is too thick and a few cups of beef stock or water, or if it is too thin add in the tomato paste and stir.
Add in all seasonings, except for the cinnamon and chocolate and simmer on low heat for 1 hour.
Before serving, stir in the cinnamon and chocolate until combined.
Serve with sour cream, sliced jalapeños, diced avocado, shredded cheddar, and sliced green onions.
Notes
Chef Notes:
How to Reheat: To reheat it simply add your desired portion to a small saucepot and heat over low heat until hot. You can also simply add your desired portion to a microwave-safe bowl and heat for 2:30 stirring after 1:15.
Storing and Freezing: It will hold well in the refrigerator covered up for up to 5 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
If you ensure to follow all these steps I can guarantee you that you are going to have 1 dang good homemade chili that is easy to make and beyond delicious.
Be sure to scale it to fit your needs and try serving it up with some polenta, you won't regret it.