This hearty chili is filled with tender chunks of beef and smooth red beans for a meal you can really sink your teeth into. Cooking your own beans rather than using the canned variety will help cut back on costs and unnecessary sodium, while the addition of spicy salsa gives this chili an extra kick to help keep you warm from the inside out.
Makes 4 servings; total cost per serving: $2
2 cups cooked red kidney beans
1 1/2 cups cubed beef for stew, further cut into smaller, 1/2″ cubes
1 cup chopped yellow onion
2 large garlic cloves, minced
2 cups veggie or beef broth
1 cup prepared salsa
2 tablespoons cooking oil
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons brown sugar
1/4 cup soy sauce (or Bragg Liquid Aminos)
Chili fixings: cheese, chopped onions, sour cream, etc. (optional)
1. In a small bowl combine the cumin, garlic powder, onion powder, cayenne pepper and salt, and stir to combine. Add steak, soy sauce, brown sugar and seasonings to a larger bowl, and toss everything together until the steak is completely coated with the mixture. Allow to marinate for at least 30 minutes.
2. Heat a large pot over medium heat and add the oil. Toss in the garlic and onions, and allow to cook for about 1-2 minutes, until just fragrant and the onions begin to turn translucent.
3. Add the seasoned steak and cook until just browned, about 4 minutes. Add the beans, broth and salsa, and bring to a simmer. Reduce heat to medium low and simmer for 15-20 minutes, until the liquid has reduced by about 1/3 and the remaining broth is thick and rich. Check for seasonings and adjust according to taste. Remove from heat.
4. Serve generous amounts of chili in bread bowls or regular soup mugs, top with your favorite chili fixings, and enjoy!