This recipe is sure to make you the chili cook off champ in and out of the house.
Chili is an amazing dish for the simple fact that it varies widely based off region, background, and general preference. This opens up a world of flavor possibilities that we don’t always get with other dishes. This week I’m sharing a my ‘beefed-up’ Sirloin and Squash Chili. Pun: definitely intended.
Sirloin and Squash Chili
Serves: 4-6 | Prep Time: about 5 minutes | Cook Time: about 45 minutes
- 2 pounds sirloin steak, fat trimmed, sprinkled with salt and pepper, and cut into 1” chunks
- 1 onion, diced
- 3 cloves of garlic, minced
- ⅓ cup chili powder
- ¼ cup instant espresso powder
- 1 tablespoon cumin
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1 teaspoon chipotle powder
- 2 cans of fire roasted diced tomatoes
- ⅓ cup tomato paste
- 1 pouch Bare Bones Tomato & Spice Beef Bone Broth (+ 1 cup, depending on desired consistency)
- 2 yellow squash, chopped into chunks
- ⅓ cup fresh chopped parsley
- fresh diced jalapeno for garnish (optional)
In a dutch oven (or high sided pot with a cover), saute the onions and garlic in a bit of olive oil until fragrant. Add in the chunks of sirloin and brown the meat.
Stir in espresso powder, cumin, salt, pepper, chipotle powder. Continue cooking for an additional minute or so, then add in tomatoes, tomato paste and bone broth.
Bring to a boil, then reduce heat, cover, and allow chili to simmer for 20 minutes. Then, add in chopped squash, stir, replace cover and continue to cook for another 10-15 minutes, or until squash softens.
Turn off heat and stir in ⅓ cup of fresh chopped parsley.