From the Kitchen: Sunday Steak Chili

I'm a huge fan of one-dish sundays, whether it's stew or casserole or a roast or in this case - a yummy pot of chili. I used to make chili with ground beef until I discovered how much tastier it was with a cheap cut of steak, like an inside round or tri-tip. When you simmer the chili on low heat, the meat gets incredibly tender. I love to serve this either on top of mashed potatoes or if I'm feeling really lazy, with buttered toast. Plus it's even better the next day for lunch!

This recipe is an adaptation of a Chipotle Steak Chili recipe from my Better Homes and Gardens Soups magazine from last  year. It really doesn't take that long to make....so here we go!

1. Brown cubed round sirloin (or other cheap cut of beef) in batches in a dutch oven or large soup pot, remove from pot and put aside.

2. Cut up 2 medium onions, 1 green pepper and 4 garlic cloves. Put it into the beef drippings and saute until tender (about 8 minutes).  It's okay if the bottom of the pan seems burnt, this will mix with your chili and give it amazing flavour.

3. Add the beef back to the pot with the vegetables and add 1 28-oz can of diced tomatoes, 1 20-oz can tomato sauce, 1 20-oz can of drained red kidney beans, 2 Tbsp chili powder, 1 Tbsp dried basil, 1 tsp pepper, 2 Tbsp of brown sugar (this cuts the tomato acidity). Bring to a boil, reduce heat and simmer covered for 1 hour.

4. Add a half cup of frozen corn, simmer for another 1/2 hour.

5. Garnish with a scoop of sour cream and shredded cheddar cheese.

Hope you enjoy and have a wonderful Monday friends!