Paleo Steak Chili
-
makes:1
-
total time:40 min
-
cooking difficulty:Easy
Ingredients
Onion, diced
1/4 cup
Bell pepper, diced
1/4 cup
Garlic clove, mince
1
Tomatoes, diced (canned or fresh)
1/4 cup
Beans, drained and rinsed (Black, kidney, of choice)
1/4 cup
Beef broth
1/2 cup
Chili powder
1/2 tsp
Cumin
1/4 tsp
Smoked paprika
1/4 tsp
Onion powder (if desired)
1/2 tsp
Olive oil
1 tsp
Salt and Pepper
to taste
Nutrition Values
-
Calories:400
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Protein:30g
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Fat :28g
Utensils
- Saucepan
Instructions
1. Heat the olive oil in a small saucepan over medium heat. Add the ribeye steak and cook for 3–4 minutes, searing until browned on all sides. Remove the steak and set aside.
2. In the same saucepan, add the diced onion, bell pepper, and garlic. Sauté for 2–3 minutes until softened.
3. Add the diced tomatoes, beans, and beef broth to the saucepan. Stir in the chili powder, cumin, smoked paprika, black pepper (and onion powder if desired).
4. Cut the ribeye into bite-sized chunks. Return the ribeye to the saucepan, stir everything together, and bring to a simmer. Let the chili cook for 15–20 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Season with salt to taste, and adjust other spices if needed.
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