Recipe Background
Weeknight Chili offers warming flavors and hearty textures for cozy dinners.
Weeknight Chili brings a cozy, satisfying aroma that fills the kitchen with rich notes of beef and a hint of chipotle heat. The beef petite tender steak, seared to develop a deep, savory crust, adds a hearty texture and depth. A distinct peppery kick from the chili powder dances with the earthy oregano, creating a robust aroma as everything simmers together. It's a dish that transforms a simple night into something extraordinary with its warm, welcoming flavors.
Stirring the pot, you notice the transformation as the cornmeal gently helps thicken the broth, weaving its magic without fuss. This small step brings a pleasant consistency, making each spoonful both thick and satisfying. Meanwhile, the blend of stewed tomatoes and green chiles meld into a sweet and spicy harmony, setting the stage for a delightful meal ready to be shared.
Topped with a playful mix of sour cream, cheddar cheese, and crunchy fried onion rings, every bite brings comfort and cheer around the table. Friends might linger a bit longer, savoring the simple pleasure of a warming bowl. There's laughter, sharing, and perhaps a second helping. It's the essence of a weeknight – familiar, uncomplicated, yet always ready to surprise as it nourishes both body and spirit.
Ingredients
For the chili:
- 2 pounds beef petite tender steak trimmed and cut into 1-inch cubes
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 4 cloves garlic chopped
- 2-3 teaspoons chipotle chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 (6-ounce) can tomato paste
- 5 (4.5-ounce) cans chopped green chiles
- 4 cups chicken broth
- 1 (14.5-ounce) can stewed tomatoes
- 1 cup water
- 2 tablespoons plain yellow cornmeal
For the toppings:
- green onions to taste
- fried onion rings to taste
- sour cream to taste
- cheddar cheese to taste
Directions
- Sprinkle the beef with the salt and the pepper.
- Heat the olive oil in a large enamel cast-iron Dutch oven over medium-high heat.
- Add the beef to the Dutch oven and cook, stirring often, until it has browned, about 5-6 minutes.
- Transfer the beef to a platter.
- Add the onions to the Dutch oven and cook, stirring often, until they are tender, about 3 minutes.
- Add the garlic, the chipotle chili powder, the oregano, and the cumin and cook, stirring constantly, until the spices are fragrant, about 2 minutes.
- Stir the tomato paste into the onion mixture and cook, stirring constantly, until it is fragrant, about 2 minutes.
- Add the green chiles, the chicken broth, the tomatoes, the browned beef, and the water to the onion mixture and bring it to a boil.
- Boil the mixture, stirring occasionally, for 20 minutes.
- Taste the chili for seasoning and sprinkle it with the cornmeal.
- Cook the chili, stirring constantly, until it has thickened, about 5 minutes.
- Serve the chili topped with the green onions, the fried onion rings, the sour cream, and the cheddar cheese.
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