I’m the kind of cook that generally doesn’t measure spices when making chili. I sprinkle a little of this and a lot of that. I let my heart and nose be the guide. My husband is not like that at all. When he cooks, he wants exact measurements for everything. He might make a few tweaks from there, but he wants to know that he’s starting with a solid base. This recipe is for him! We both love the smokiness that chipotle powder provides, but there’s a fine line between the smokiness and the heat. I think this recipe for Chipotle Chili strikes the perfect balance.
SIRLOIN TIP STEAK
I think most people probably make chili using ground beef, but sirloin tip steak is a great alternative. It’s priced similar to ground beef. This cut of “steak” isn’t really a steak. It’s a very lean, boneless cut that comes from the round. If not cooked right, a sirloin tip steak can become tough or chewy. In this recipe, the quick searing followed by minimal cook time help this cut to be soft and tender. I’m not sure this recipe would be served well by a crock pot. I think the all-day cooking method would make the meat tough. As written, this recipe produces a pleasant final product. Honestly, I use my child as a barometer for beef. If he can chew the meat easily and without complaints, I’ve succeeded. If the meat is too tough for a child to chew, something has gone wrong. That something is most likely to be overcooking, but undercooking might produce a chewy result.
Because this cut of meat comes from the round, it is generally an economical option. At Spring Forest Farm, this cut is labeled as “Beef Sirloin Tip Roast” and priced similar to ground beef. I have seen some suppliers online who charge more than twice the price of ground beef for this cut. They are relying on people’s ignorance and the word “steak” to sell the cut at that price.
THE METHOD
To ensure that the sirloin tip steak is tender and pleasing, I cut the meat into small, bite sized pieces. After seasoning the meat, I sear the pieces. This does not cook the meat all the way through, but browns the outside of each piece into a crust. After adding all of the additional chili ingredients, this chili only needs to simmer for 30-45 minutes to achieve the desired final product.
***A note about chili powder: I find that different brands vary greatly in the level of heat. I created this recipe using Aldi’s organic chili powder. Adjust as necessary to meet your preferred level of heat with the brand of chili powder that you have. Also, a little bit of chipotle powder goes a long way, in my opinion.***
Chipotle Chili with Sirloin Tip Steak
Ingredients
– Around 2 lb. Sirloin Tip Steak (Or “Sirloin Tip Roast” depending on the cut/label)
– 1 tsp. sea salt
– 1/4 tsp. white pepper
– 1 onion, diced
– 1 sweet pepper, diced
– 5-6 cloves garlic, minced
– 2-3 tbsp. olive oil
– 1 15 oz. can pumpkin puree
– 2 15 oz. cans tomato sauce
– 1 15 oz. can diced tomatoes
– 1 15 oz. can black beans, drained and rinsed (or bean of your choice)
– 2 c. beef stock
– 3 tbsp. chili powder
– 1 tsp. cumin
– 1/2 tsp. onion powder
– 1/4 tsp. chipotle powder
– Diced red or green onion, and/or cilantro for garnish
Directions
1. Remove the Sirloin Tip from packaging and pat it dry with a paper towel. Using a sharp knife, cut the beef into bite sized pieces. Sprinkle the sea salt and white pepper over the beef and set aside.
2. Dice the onion, sweet pepper, and mince the garlic. Drain and rinse the beans.
3. Select a Dutch Oven or other oven-safe pot. Heat the pot over medium heat on a stovetop burner. When the pot is hot, add the olive oil and allow the oil to heat. Once the oil is hot, begin to sear the beef. To do this, place the beef in the pot in a single layer. Do not crowd. Allow each surface of the beef to touch the bottom of the pot for about sixty seconds. As each batch is done, shove it to the side and sear the next.
4. When all of the beef is done, add the onion, sweet pepper, and minced garlic. Saute until these are fragrant and have softened.
5. Add the canned pumpkin. Stir this into all the other ingredients until you have a paste of sorts. (I add canned pumpkin to every chili. You can’t taste it, but it provides fiber and a creaminess to the chili.) Add the tomato sauce, diced tomatoes, and beans next. Stir to combine.
6. Add the beef stock to thin everything out. Stir until well combined, then add all the remaining spices (chili powder [***see note in text above], cumin, onion powder, chipotle powder). Stir well.
7. Bring to a boil and then reduce to a simmer for 30-45 minutes. When done, enjoy with fresh red or green onion and/or fresh cilantro.
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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