Sirloin Steak Chili

This recipe came about quite by accident. I was pretty much snowed in and shoveling myself out and decided that chili was a must -- problem being I had no ground beef....and I wasn't heading to the store anytime soon.

Many times sirloin steaks are priced lower than ground beef per pound. Especially if you catch them on sale or score discounted meats (marked down because close to the *sell by* date). When making low carb or beanless chili, it is a great advantage to use it because you can rough chop it instead of having it ground for a more accurately textured end-result. If you prefer to use ground beef, ask your butcher to *chili grind* it -- a much courser grind that adds great texture! Now this version of chili is by far my favorite!

Sirloin Steak Chili

2-2-1/2lbs sirloin steak, cut into cubes and then pulsed in the food processor until roughly chopped
1 Tbsp olive oil
4-5 cloves garlic, minced 
salt and black pepper to taste
1/2 large onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2-3 roma tomatoes, chopped
2 tsp cumin
2 tsp New Mexico red chili powder
2-(7.4 or 8 oz) cans tomato sauce 
1-(6oz) can tomato paste
2-3 c beef broth

In a large Dutch oven, add olive oil and chopped steak and saute uncovered until browned. Add garlic, onion, peppers, tomatoes and salt and pepper to taste. Season with cumin and chili powder - adjust to your tastes. Add tomato sauce, paste and beef broth. Cover and simmer on low for 1-1/2 to 2 hours. Makes 6 generous servings. Top with your choice of shredded cheese, sliced avocados, diced onion, sour cream, pickled jalapenos or whatever strikes your fancy.*

Each 387 calories, 16.79g carbs, 2.3g fiber = 14.49 net carbs

*toppings not included in total nutrition counts