Low-Carb Steak Chili
Combine two heartwarming favorites into one deeply satisfying bowlful with this easy, bean-free recipe!
Ingredients
- 1 pound sirloin steak cut into 1-inch cubes
- 1 teaspoon seasoned salt
- 1 1/2 tablespoons butter
- 1 pound ground beef 90% lean
- 3 cloves garlic minced
- 1 cup onion chopped, 3.5 ounces
- 3/4 cup red bell pepper chopped, 5 ounces
- 3/4 cup yellow bell pepper chopped, 5 ounces
- 1 28-ounce can fire-roasted crushed tomatoes
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 bay leaf
- 1 3/4 cups water 14 ounces
Instructions
- Toss the steak cubes with the seasoned salt until evenly coated.
- In a large Dutch oven over medium-high heat, melt the butter. Add the seasoned steak cubes and cook for 2–3 minutes, stirring to brown the outsides but not cook through. Remove the steak and any pan juices to a bowl using a slotted spoon. Set aside.
- Add the ground beef to the Dutch oven. Cook 5-7 minutes, breaking up clumps with a wooden spoon, until most pink is gone.
- Stir in the garlic, onions, and both bell peppers. Sauté 2-3 minutes, until fragrant and slightly softened.
- Return the steak cubes and their juices to the pot. Add crushed tomatoes, Worcestershire sauce, salt, pepper, chili powder, cumin, bay leaf, and water. Stir to combine.
- Reduce heat to low. Cover and simmer for 40 minutes, stirring occasionally to prevent burning.
- Taste and adjust seasonings as needed. Remove the bay leaf. Ladle into bowls and serve hot.
Nutrition
Calories: 266kcalCarbohydrates: 6gProtein: 23gFat: 17gSaturated Fat: 7gSodium: 603mgFiber: 2g
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