Healthy tailgating: Hearty Steak and Bean Chili

1. Chili is perfect for tailgating, and is very versatile, allowing you to customize the recipe and/or toppings.
2. You can use a lean roast cut into cubes in this recipe, or lean stew meat.


3 pounds Shoulder 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)


  • Total Recipe Time: 2-1/2 to 3-1/4 hours
  • Makes 8 servings

1.Cut beef 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.
2.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.
3.Serve chili in bowls. Garnish with Toppings, as desired.