I typically don't venture too far from my chili recipe that is inspired by the Silver Palate. I wanted to try making chili with top round as opposed to ground sirloin. I figured, how bad could it come out? I also found a new favorite cornbread recipe to replace my long-time standby. It is from Tate's Bakeshop Cookbook and it is out of this world. Check it out here!
The chili came out well. There was not a drop left for lunch the next day! I will definitely be making this one again!
Chili with Top Round
2 lbs Top Round steak, cut into a 3/4" dice
salt & pepper
2 medium onions, chopped
3 garlic cloves, minced
1 yellow bell pepper, chopped
3 spicy turkey sausages, removed from their casings
2 TBS of tomato paste
3 TBS of Datil chili seasonings
1 TBS of cumin
2 tsp of dried oregano
1 bottle of beer (I used an IPA)
1 28ox can of crushed tomatoes
1 15oz can of pinto beans, rinsed and drained
In a large pot, heat the oil over medium high heat. Season the meat with salt and pepper. Add the meat into the pot in two batches. Brown each batch for about 5 minutes. Remove the meat from the pot and place on a plate. Lower the heat to medium, add 1 TBS more of olive oil and add the onions, peppers, and garlic to the pot. Cook for about 5 minutes until soft and slightly translucent. Add in the turkey sausage and break up well. Once brown, about 5 minutes, add in the tomato paste, cumin, oregano, and chili seasoning. Once combined well add in the beer, tomatoes, and beans, be sure to scrap the bottom of the pan at this point. Bring to a boil and reduce to a simmer. Add the meat back in. Simmer on the stove-top on low heat for about 30 minutes covered. Serve with a thick slice of cornbread! Enjoy!