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2 tablespoons vegetable oil
3 medium onions, chopped
2 cloves garlic, crushed
2 pounds sirloin steak, cut into half-inch cubes
1 can (28 ounces) tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles
3 tablespoons chili powder
1 tablespoon cumin
2 1/2 teaspoons salt
6 whole cloves
1/4 teaspoon cayenne pepper, or to taste

  • In a Dutch oven, heat vegetable oil over medium-high heat. Add onions and garlic and sauté until onions are tender, about 5 minutes, stirring occasionally.
  • Add cubed beef and cook until no longer pink.
  • Add tomatoes, tomato paste, chiles, chili powder, cumin, salt, cloves and cayenne.
  • Reduce heat to low. Simmer covered for about 2 hours, stirring occasionally.

Servings: 6. Serving size: 1 1/4 cups. Per serving: 515 calories, 44.7 g protein, 23.9 g fat, 24.1 g carbohydrates, 6.3 g dietary fiber, 1,514 mg sodium, 11.5 g sugars, 139 mg cholesterol


  • Make chili a day or two ahead of time.
  • Chili freezes well. Double the recipe and save the extra for a quick meal.
  • Cook chili in a Dutch oven if you have one. The flavor difference is remarkable.
  • Serving chili to a crowd can make party planning easy. Set up a serve-yourself buffet for your guests.