Paleo Steak Chili

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.