Steak Chili with Cornbread

I married a man who shudders at the words casserole and ground beef. He has come a long way, but he’d still rather go hungry than eat a typical bowl of chili. If I want any chance of him eating this wonderfully easy fall dish, I have to substitute the ground beef for steak. Then there’s me… I can’t handle spicy. Going to Chipotle makes me feel like a fire-breathing dragon. I like it; I just wish I could dial back the kick a little. That’s why I love the idea of putting cornbread in chili. It’s sweetness downplays the spiciness, but doesn’t overpower the complementing flavor.

Here’s a recipe that works for my husband, my kids, and me. Best part: it’s easy, and the leftovers are great! (It’s also free of many common allergens.)

Ingredients:

2 lbs steak (I used sirloin)
2 medium onions, diced
2 28 oz cans diced tomatoes
1 can kidney beans
1 can black beans
6 cups chicken or beef broth* 
2 tsp garlic powder
2 tsp cumin
2 tsp cayenne pepper**
Cornbread or corn muffins***
Optional: Shredded cheese, sour cream

*Consider making your own bone broth for a great superfood option! I will roast a small chicken in the crockpot, remove all the meat, add a little apple cider vinegar, and then cook the bones for another 24 hours. Remove the bones, and you’ll have a delicious, inexpensive, healthy broth. 

**I serve this to my toddlers, so I don’t make it very spicy. Instead, I sprinkle a little extra spice on top of Travis’ bowl before serving, and I eat the toddler spice level. :) If you like a little extra kick, I’d double the cayenne pepper from the get-go.

***Use your favorite cornbread mix. Krusteaz is the best mix I’ve come across; it has pieces of corn in the mix, and stays super moist. I have made cornbread from scratch, but I have to admit, it doesn’t taste any better than the mixes. This is one of those times I go the easy route. :)

1.    Cut the steak into cubes, trimming off any large fatty sections. Put into crockpot.
2.    Dice the onions. Add to the steak.
3.    Open the canned tomatoes and beans. Pour them into the pot.
4.    Pour in the broth and spices.
5.    Set the crock pot to high for 4 hours. I let mine go to the warming mode for a few hours before dinner time arrived. 
6.    Bake the corn muffins.
7.    Serve the chili with the cornbread diced on top. Add more cayenne pepper, shredded cheese, or sour cream as you like. Enjoy!



      


Posted on October 14, 2015 and filed under Building Your Home.