Miami Heat Chili
Miami Heat Chili is an impressive dinner. Made with 5 tsp. vegetable oil, divided, 1 lb. round steak, cut into 1-inch cubes, 1 lb. boneless chuck steak, cut into 1-inch cubes, 3 tbsp. chili powder and 1 tbsp. ground cumin, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
In a Dutch oven or a large saucepot, heat 2 teaspoons oil until hot.
Add meat, a few pieces at a time.
Cook and stir until browned on all sides.
Remove to a plate.
Repeat until all meat is browned.
Heat remaining 3 teaspoons oil until hot.
Add chili powder, cumin, garlic, oregano, paprika and red and black peppers. Cook and stir 1 minute.
Remove from heat.
Stir in tomato sauce, beer, water and reserved meat.
Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally.
Serve with cooked pinto beans, chopped onions, jalapeΓ±o peppers and grated Cheddar cheese.
Makes 4 to 6 servings.
π· Perfect Pairings
Complete your meal with these
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