Merry Graham, A Merry Recipe Aussie grassfed beef Game Day chili
- Prep time 10Min
- Cook time 50Min
- Technique Stew
- Meat Beef
- Cut Top Sirloin
- Serves 6
Football means Game Day Chili time! check out this recipe from our mate Merry at A Merry Recipe
Ingredients
For the chili:
- 2 tablespoons garlic olive oil
- 1/2 cup all purpose flour
- 2 pounds Austrailian Grassfed Top Sirloin, 1-inch cubed
- 1 green bell pepper, chop 1-inch pieces
- 1 red bell pepper, remove seeds, chop 1-inch pieces
- 1 tablespoon chopped garlic
- 1 tablespoon chili blend powder
- 1 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground sweet smoked paprika
- 1 cup low-sodium beef stock
- 1 cup red wine
- 3 cups crushed fire-roasted tomatoes
- 1 (29 oz) large can pinto beans, rinse and drain
For the Chili Bar Toppings:
- Cilantro
- Green onion
- Crispy deep fried jalapeños
- Sour cream
- Plain Greek Yogurt
- Corn chips
- Tortilla chips
- Red pepper flake
- Chopped red bell peppers
Method
Heat olive oil in large heavy pot over medium high heat. In a plastic bag combine 1 teaspoon salt and 1/2 teaspoon black pepper. Add Australian Grassfed Top Sirloin cubes and shake bag to coat beef. Brown top sirloin in hot oil on all sides and remove to a plate.
Add a dash more olive oil to pan. Add onions and cook over medium heat until onions soften, about 5 minutes. Stir in both bell peppers and cook, stirring frequently for 3 minutes. Add garlic, chili powder, cumin, coriander, paprika, pinch of salt and stir for1 minute.
Return browned beef to pan and add beef stock and red wine. Bring beef to a boil, cover, reduce heat, and simmer 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in beans and simmer on low for 10 minutes. Stir in pinto beans and simmer for 10 minutes.
Set up Toppings Bar with bowls of cilantro, sour cream, green onion, grated cheese, crispy fried jalapeños, red bell peppers, corn chips, tortilla chips, red bell peppers, and any other ingredient to top and flavor boost your chili to a winning score. Serves 6 big bowls or 12 small appetizer cups for the fans.
For Instant Pot:
- For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
- All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
- For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
- Braised meats become more flavorful if allowed to cool in their own juices overnight.
Pressure Cooker Tip: To make the chili a quick dish, simply add browned beef, and onion pepper mixture to a pressure cooker. Add beef stock, wine, and tomatoes. Cook under high pressure for 12 minutes. Slowly release steam and then open lid. Follow instructions for incorporating beans.
