My recipe for Southwest Sirloin Chili happened completely by accident. However, I’m really happy that it happened as I created a familiar recipe with all new flavour.
I was making one of my family’s favourite meals (Turkey Chili) when I realized that I didn’t have any ground turkey. I did have time to run to the store, but honestly – I really didn’t want to. I was having a blissful and lazy day in my PJ’s and I didn’t want to ruin it. So I took a quick peak in my freezer and saw I had stew meat.
I have never had chill this way before. I’m used to it with either ground beef or turkey, so I was curious on how this was going to turn out.
I still used the ingredients from the Turkey Chili recipe, so I wasn’t expecting a huge difference – but there was!
The flavour of the chill was richer and the beef brought a whole new bunch of flavours to the meal. My husband prefers this version over the turkey one, I’m the other way around. So I guess from now on there is going to have to be a compromise and I’ll have to switch back and forth each time I make it.
Southwest Sirloin Chili
- 1 package of stew meat (about a pound)
- 1/2 package of your favorite chili seasoning (or make your own)
- 1 cup frozen corn
- 1 can black beans, drained and rinsed
- 1 can chili beans (I used Heinz Chilli Beans)
- 1 can diced tomatoes, with juice
- 1.5 tbsp of tomato paste
- 1 cup water
- Cook up the beef sirloin, and drain the fat when done.
- Add the rest of your ingredients and bring to a boil. Then turn down to a simmer for at least 25-30 minutes. The longer you leave it, the better it is.
- Taste and adjust your seasonings, I find that every pack of seasoning is different and sometimes I add more.
- Top with desired toppings: greek yogurt, cheese, cilantro.