I have never made the same pot of chili twice. I try, but somehow my chili always comes out slightly different from the time before. I’ve even made a bit of a joke of it here on the blog, and if you search for chili, at least 10 different posts come up (maybe more!)
It’s been slightly cooler here lately, so my craving for all things soup, stew, braised, and crock-potted (is that a word?) have been in high gear. All I’ve wanted is comforting food I can eat in a bowl with a spoon.
Enter chili recipe #17-ish.
Since no recipe comes out the same anyway, I chose a slightly different method of cooking the ingredients than I usually do, and since its still technically summer (for another day!) I used more fresh and less canned ingredients than deep winter chili.
Roasted Tomato Steak Chili
This hearty and healthy chili will warm you from the inside out on a cool fall day.
- 2 lbs lean beef (bottom round is great), cut into 1″ pieces
- 1 1/2 lbs ripe tomatoes
- 1 large onion, diced
- 3 cloves garlic
- 2 green bell peppers, diced
- 1 large can crushed tomatoes
- 2 cans light red kidney beans, rinsed
- 2 cans dark red kidney beans, rinsed
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon dried Mexican oregano
- 3 Tablespoons chili powder
- 2 Tablespoons olive oil
DirectionsPre-heat the oven to 475*F. Slice the tomatoes in half and place on a baking sheet. Bake until lightly browned and softened. Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent. Add the green peppers and the diced jalapeño. Cook this mixture until the vegetables are softened. Add the pieces of beef and brown on all sides. Add the canned tomatoes and beans and stir well, then add the roasted tomatoes, and stir well again. Add the oregano and chili powder, and stir well to combine. Lower the heat to low and simmer, covered, about 90 minutes or until the meat is tender. Serve with your choice of chili toppings.
This was hearty and spicy, and completely comforting on a cool fall night. The roasted tomatoes added a note of sweetness that isn’t usually present in my chili recipes, since I usually use canned tomatoes which are quite one-dimensional in the taste category.
The spice level can be adjusted to your taste as well. I used one fairly smalland cracked-looking jalapeño (an indicator of heat!) and removed the majority of the seeds and ribs. If you want it spicier, leave the seeds or use a second jalapeño; milder use a poblano pepper or another less-spicy pepper.
This recipe would also be amazing in the slow-cooker, and is, of course, South Beach Diet friendly!