Ribeye Chili
This flavorful Ribeye Chili is packed with smoky, beefy flavor. It's a great way to warm the belly on a cold winter day!
Servings: 8 servings
Calories: 459kcal
Ingredients
- 1 Tbsp olive oil
- 1½ pounds ribeye steak cut into ½” cubes (see note)
- 16 oz. lean ground beef
- 2 medium yellow onions diced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp minced garlic
- 3 chipotle in adobo peppers diced (see note)
- 2 Tbsp adobo sauce see note
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 2 Tbsp apple cider vinegar
- 2 cups water
- 1 8-oz. can tomato sauce
- 1 28-oz. can crushed tomatoes
- 1 15-oz. can pinto beans, rinsed and drained
- 1 15-oz. can dark red kidney beans, rinsed and drained
- {Optional garnishes} shredded cheese sour cream, green onions, sunflower seeds
Instructions
- Using a Dutch oven or a large pot, add oil and place over medium-high heat. Once hot, add half of the cubed ribeye. Cook for 2-3 minutes, stirring often, or until beef is browned on all sides. Transfer seared steak cubes into a large bowl. Repeat with remaining ribeye and then transfer into same bowl.
- Add ground beef and cook, stirring often, until browned. Transfer browned ground beef into bwol with the steak cubes.
- Add onions, salt and pepper to pot. Sauté, stirring occasionally, for 6-8 minutes or until onions have softened. Add garlic and sauté for 1-2 more minutes.
- Add diced chipotle peppers, adobo sauce, cumin, chili powder, paprika and vinegar; continue cooking, stirring constantly, for 1 minute.
- Add water and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add tomato sauce, crushed tomatoes, pinto beans, kidney beans, seared steak cubes and ground beef; stir until well combined. Increase heat to high and bring to a simmer. Reduce heat to low, cover tightly and simmer for 1½-2 hours.
- {Optional} Before serving, top with shredded cheese, sour cream, green onions and sunflower seeds.
Notes
You can certainly use other cuts of beef, such as sirloin steak, or even stew meat. Ribeye was particularly tender and extra tasty!
Cans of chipotles in adobo sauce are typically easy to find in the Hispanic foods section of the grocery store. You can save any leftover chipotles and adobo sauce in a sandwich bag in the freezer.
Nutrition
Calories: 459kcal | Carbohydrates: 36g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 1678mg | Potassium: 1291mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1673IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 8mg
