could not be happier. [chili con carne]

November 10th, 2020 by | comments

It’s finally starting to feel like fall in LA and I could not be happier. The cooler weather calls for cozy clothes and comfort food, like this hearty chili. This chili is packed with flavor and made even more delicious with United Harvest‘s sirloin tip roast. The unbelievably juicy and tender chunks of steak encompassed in the slightly spicy and smoky sauce are a delicious alternative to the standard ground beef typically found in chili. If you want to give this recipe a try with the United Harvest beef, you can purchase the meat here, using discount code SWEET for 5% off your order! 

chili con carne
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 lbs. United Harvest boneless sirloin tip roast, diced into 1-inch pieces
  • Salt and pepper, to season the meat
  • Vegetable oil, to brown the meat
  • 1 cup yellow onion, finely chopped
  • 1½ cups celery, finely chopped
  • 6 cloves of garlic, minced
  • 1 jalapeno, seeded and finely diced
  • 2 Tbsp. chili powder
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. cumin
  • 1 Tbsp. oregano
  • 1½ tsp. garlic powder
  • 1 Tbsp. brown sugar
  • 2 tsp. salt, plus more to taste
  • 4 cups beef broth
  • 2 Tbsp. tomato paste
  • 1 (28 oz. can) diced tomatoes
  • 1 (15 oz.) can light kidney beans, drained and rinsed
  • 1 (15 oz.) can black beans, drained and rinsed
  • 3 bay leaves
  • Sour cream, for garnish
  • Shredded cheddar cheese, for garnish
  • Finely diced yellow onion, for garnish
  • Cilantro, finely chopped, for garnish
  1. Bring meat to room temperature, then dry off with paper towels if wet. Cut into 1-inch pieces and season generously with salt and pepper. Set aside.
  2. Heat a large Dutch oven over medium-high heat, then add 1-2 Tbsp. vegetable oil.
  3. Brown the meat in batches, placing each piece in the pan with space around it, as not to crowd the meat (to avoid steaming). After 1-2 minutes once meat is nicely browned on the bottom, flip each piece of meat and sear the other side for 1 more minute until brown.
  4. Remove beef from pan and transfer to a plate. Continue searing the remaining beef pieces, adding more oil to the pan if needed. Reduce heat to medium if the pan begins to blacken on the bottom. Transfer the remaining beef to a plate and set aside.
  5. Once all beef if seared, add 1 Tbsp. of vegetable oil to the pan, then add chopped onion and celery. Sauté the onions and celery over medium high heat for about 5 minutes, until they start to soften. Once softened, add garlic and jalapeno.
  6. Next, add chili powder, cayenne pepper, cumin, oregano, garlic powder, brown sugar and salt. Stir mixture together and let the spices toast for a couple minutes.
  7. Add the beef broth and scrape up the bottom of the pan. Next, add tomato paste, diced tomatoes, kidney beans, black beans and bay leaves. Stir everything together.
  8. Place the lid on the Dutch oven and simmer for 1 hour. Remove lid and simmer an additional 2 hours, increasing the heat if chili is not thickening. Season chili with additional salt, if needed.
  9. When ready to serve, spoon the chili into a bowl and garnish with sour cream, shredded cheddar cheese, diced onion and cilantro.

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