This steak and mango chili is the epitome of cold weather comfort food, with subtle heat, savory elements, and a bit of sweetness to pull it all together.
Course Main Course
Cuisine American
Keyword mango chili, steak chili
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6servings
Calories 330kcal
Author Snacking in Sneakers
Ingredients
Chili Seasoning Mix:
1 1/2tbspchili powder
1tbspcornmeal
1/2tbspcumin
1/2tbspcocoa powder
1/2tbsppaprika
1/2tspcoriander
1/4tsppepper
1/8tspsalt
3tbsphot water
Chili:
1tbspolive oil
1lbtop sirloin steak, visible fat removed, chopped into bite-size pieces
1/8tspsalt
1/8tsppepper
1medium red onion, diced
1large bell pepper, diced
2clovesgarlic, minced
1tbspWorcestershire sauce
14.5ouncecan fire roasted tomatoes
15ouncecan tomato sauce(if needed, low-sodium)
4ouncecan green chiles
2cupsbeef broth(if needed, reduced sodium)
15.5ouncecan black beans(if needed, no-added-salt, drained and rinsed)
2mangos, chopped
Instructions
In a small bowl, mix all the spices for the chili paste along with the hot water. Set aside for now.
In a large pot, heat the olive oil over medium heat. Season the chopped steak with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add the steak to the pot and cook for 2 to 4 minutes, until the steak is browned on the outside. Remove with a slotted spoon and set aside for now.
In the same pot, add the onion and bell pepper, and sauté for about 5 minutes over medium heat. Add the garlic and cook for another minute. Stir in the chili seasoning paste you made earlier, along with the Worcestershire sauce, and let it cook for around 30 seconds, becoming fragrant.
Add the tomatoes, tomato sauce, green chiles, beef broth, black beans, and mango to the pot, along with the steak you set aside. Simmer uncovered for 25 to 30 minutes, or until it reaches the consistency of your preference. Enjoy!
Notes
Notes: This recipe makes about 9 cups of chili, for six servings of about 1.5 cups each.Nutrition analysis (approximate per serving with low sodium choices noted):330 calories, 7.5 g fat, 2 g saturated fat, 0 g trans fat, 46 mg cholesterol, 530 mg sodium, 44 g carbohydrate, 12 g fiber, 23 g sugar, 25 g protein, Vitamin A: 71%, Vitamin C: 164%, Calcium: 14%, Iron: 29%, Potassium: 35%Nutrition analysis (approximate per serving with regular sodium choices):If regular sodium choices are used, the nutrition facts remain approximately the same except the sodium which increases to 1085 mg per serving.