Steak & Black Bean Chili

Steak & Black Bean Chili
  1. 3 tablespoons Baklouti Green Chili EVOO, divided
  2. 1 pound Flat Iron Steak, thinly sliced
  3. 1 pound ground sirloin
  4. 2 sweet onions, chopped
  5. 2 cloves garlic, minced
  6. 2 red pepper, chopped
  7. 2 green pepper, chopped
  8. 2 cans black beans (rinsed)
  9. 2 cans petit diced tomatoes
  10. 4 cups beef stock
  11. 1 can tomato paste
  12. ¼ cup chili powder
  13. 3 tablespoons smoked paprika
  14. 2 tablespoons cumin
  15. ¼ teaspoon red pepper flakes
  16. 1-2 tablespoons Aged Black Cherry Balsamic Vinegar
  17. salt and pepper, to taste
  1. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of Baklouti Green Chile EVOO and thinly sliced steak. Brown steak until no longer pink, stirring often. Remove from pan and set steak aside. Repeat the first step with 1-tablespoon Baklouti Green Chile EVOO and ground sirloin.
  2. Wipe out pot with a paper towel. Heat over medium-high heat. Add remaining tablespoon Baklouti Green Chile EVOO and chopped onions. Sauté onions until translucent (about 5 minutes). Add the minced garlic and sauté for an additional 1-2 minutes. Stir in peppers and sauté for 5-6 minutes, stirring often. Stir in browned meats and remaining ingredients (through red pepper flakes); bring to a boil and reduce heat to low. Cover and simmer for 2-3 hours, periodically stirring chili. Stir in Aged Black Cherry Balsamic Vinegar and simmer for an additional hour. Season with salt and pepper.
A Twist On Olives