Rockin’ Moroccan Seared Steak Chili
Ingredients
Ingredient | Quantity |
---|---|
2 teaspoons ground cumin | 1 teaspoon ground cinnamon, 1 Tablespoon chili powder, 8 ounces trimmed top sirloin steak, 1/4 teaspoon ground black pepper or as desired, 1 cup chopped onion, 2 cloves, garlic, minced, 1 (14.5 oz.) can diced tomatoes with liquid, 1/2 cup Black Box Merlot wine, 2 Tablespoons tomato paste, 1 (15.5 oz.) can kidney beans with liquid, . |
1 teaspoon mild or hot paprika | |
1 teaspoon coriander | |
1/2 teaspoon salt | |
2 Tablespoons avocado or olive oil, divided | |
1 cup mixed colors bell peppers | |
1 pound grass fed ground beef or blended marbled beef | |
1 to 1-1/2 cups beef broth or as needed | |
2 Tablespoon orange fig spread | |
1 roasted mild hot chili pepper, seeded, chopped (if desired) | |
1/3 cup cilantro leaves |
Directions
• In a small bowl, combine the first 5 ingredients to make the Moroccan chili seasoning. Remove 1 Tablespoon for steak; set the remainder aside.
• Sprinkle steak with salt and black pepper; rub steak generously with the Tablespoon of Moroccan chili seasoning; set steak aside.
• Heat 1 Tablespoon oil in chili pot; add onions and bell peppers; cook medium high for 5 minutes; add garlic, cook for 1 minute. Add the ground beef and 1 teaspoon Moroccan seasoning; crumble large meat pieces; cook until meat is browned.
• Add reserved Moroccan seasoning, tomatoes with liquid, 1 cup beef broth, and wine; cook bringing to a boil; reduce heat to low; cook partially covered for 15 minutes.
• Oil grill grates or oil iron skillet, sear steak on high heat for 1 or 2 minutes on each side and rare to medium rare, Remove steak. When cool enough to hold; cut into pieces; place in food processor, process until coarse ground or chop steak into coarse pieces.
• Stir seared ground sirloin, fig spread, tomato paste, chopped chili peppers (optional), and kidney beans with liquid into the chili pot; cook to a boil; reduce heat to low/simmer; cook 10 minutes; add additional beef broth for a thinner consistency. Stir in chopped cilantro.
• Garnish: goat or cow milk crumbled cheese, avocado slices, cilantro leaves. Top each bowl with sprinkles of cheese crumbles, several small avocado slices and cilantro leaves.
• Yield: serves 4 to 6