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BarbaraRose's Steak & Bean Chili

Chili Today but not Hot tamale!
A flavorful Chili, perfect for a crowd, and so wonderful on a cold day to warm you down to your toes!

Serve in large bowls with whatever topping you like. We use chopped raw onion and cheddar cheese. Have Tabasco on hand for those that like their chili hotter.

Complete the meal with corn bread & a salad…"


1 Tbsp. Vegetable Oil
2 Lbs. Beef Sirloin, cut in 1” cubes
1 can (15 oz.) Black Beans
1 can (15 oz.) Pinto beans
1 can (15-19 oz) Kidney beans
1 large onion, coarsely chopped
1 medium green pepper chopped
3 cloves garlic, minced
Drain & rinse all beans well
2 Tbsp. Medium Hot Chili Powder
3 Tbsp. Ground Cumin
2 cans (28oz) diced tomatoes, undrained


In a large Dutch oven, heat oil over medium-high heat. Cook beef, 1 pound at a time, stirring occasionally until brown, remove to bowl, and cook remaining beef, add to bowl. Retain all meat juices.

Add onion & green pepper & garlic to Dutch oven. Cook 2-3 minutes stirring occasionally, until crisp tender. Stir in all remaining ingredients, EXCEPT beef.

Cover & cook over medium heat 10 minutes.

Stir in beef and meat juices.

Cook uncovered 5-8 minutes till beef is tender and heated through.

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Nutritional Information
Per Serving

no nutrition information available

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