Hearty Steak and Bean Chili

Main Ingredient: Black Canyon® Angus Boneless Beef Shoulder, Chuck Arm or Blade Steaks
Servings: 8



3 Pounds Black Canyon® Angus Boneless Beef Shoulder, Chuck Arm or Blade Steaks, cut 3/4 inch thick
2 Tablespoons vegetable oil
1/2 Teaspoon salt
1 Medium green bell pepper, chopped
1 Medium onion, chopped
2-1/2 Cups roasted tomato or regular salsa
1/4 Cup chili powder
2 Teaspoons ground cumin
2 Cans (15 ounces each) black beans, rinsed, drained
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)


  1. Cut steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.
  1. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
  1. Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information

Nutrition information per serving: 289 Calories; 10 g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat); 78 mg Cholesterol; 736 mg Sodium; 23 g Total Carbohydrate; 6.1 g Dietary Fiber; 32 g Protein; 5 mg Iron; 11.2 mg Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 8.1 mg Zinc; 31.5 mcg Selenium; 89.2 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.