Steak Chili with Beans

Welcome to a month of one-pot suppers at Cooking for Special Needs. This week I thought I’d start with a favorite, stick-to-your-ribs supper. Chili makes for a delicious, hearty meal. It’s fast and simple to make, and it can be served with some of your favorite accompaniments. My husband and kids love to eat it with tortilla chips or steamed rice.

Steak Chili with Beans

1 ½ lbs. chuck steak, cubed
1 medium yellow onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
3 Tbs. canola oil
1 Tbs. chili powder
2 tsp. dried oregano
1 tsp. cumin
1 cup GF beef broth
1 eight ounce can tomato sauce
1 fifteen ounce can beans (kidney or pink), rinsed and drained
Salt and pepper to taste

Over medium heat, warm canola oil in a large pot. Add cubed beef and brown on all sides. Add onion, pepper, and garlic. Cook about 5 minutes, until vegetables are softened. Add chili powder, oregano, cumin, broth, and tomato sauce. Bring to boil, reduce to medium-low heat, and cover. Allow to simmer about 20 minutes. Add beans and cook an additional 5 minutes. Add salt and pepper to taste. Serve with tortilla chips, steamed rice, corn tortillas, or salad.