Fiesta Steak Chili Recipes

Steps:

• Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.
• Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.
• Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

Steps:

• Cook meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
• Add remaining ingredients; mix well. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.

Steps:

• Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole.

Steps:

• Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
• Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
• Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
• Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
• In a small bowl, stir together the lime juice, cilantro, oregano, and cumin.
• Add the steak to the pot, season with salt and pepper, and spoon half of the lime juice mixture over the meat.
• Sprinkle the garlic over the steak and top with the onion. Then scatter on the bell pepper strips, and spoon the rest of the lime juice mixture over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 611
• Protein: 39g
• Carbohydrates: 81g
• Fat: 17g
• Cholesterol: 81mg
• Sodium: 87mg
• Fiber: 4g

Steps:

• In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.

Steps:

• 1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
• 2. Heat oil in a heavy pot over low heat; cook onions, garlic, and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to mellow the flavors.
• 3. Add jalapeños, tomatoes, tomato sauce, beans, and the browned meats. Heat through. Add beer, then simmer 15 minutes, stirring once or twice. Season with salt. Serve with grated cheese, if desired.