A hearty chili with tender pieces of sirloin steak, bacon, fresh corn off the cob, beans, peppers and onions swimming in a spicy sea of tomatoes.
I spent most of my life avoiding any and all steak. I’m a picky eater. In recovery. Sometimes Most of the time I judge food by how it looks and steak just didn’t look good to me.
I’m not afraid to admit when I’m wrong. I was wrong.
So I fell in love with sirloin steak. Last week. Don’t laugh. People fall in love with food. It happens all the time.
I’ve been busy exploring all that sirloin steak has to offer which is where this chili came from.
The only thing that possibly makes sirloin steak better is bacon. Salty, fatty bacon. Packed with so much flavor. You won my heart a long time ago.
This is turning into a sappy love story.
Make this.
The End.
A hearty chili with tender pieces of sirloin steak, bacon, fresh corn off the cob, beans, peppers and onions swimming in a spicy sea of tomatoes.
Ingredients
Instructions
- In a large, heavy-bottomed saucepan cook the bacon over medium heat until crisp. Remove to a paper lined plate. Drain all but a tablespoon or two of the grease; add steak, onion, pepper and garlic; season with salt and pepper. Cook until steak is browned on all sides, stirring occasionally.
- Add spices and crumble half the bacon back into the pan. Stir well and cook 1-2 minutes. Add tomatoes, beans and corn. Season again with salt and pepper. Simmer 35-45 minutes or until steak is tender. Taste often and season as needed.
- Serve with the remaining bacon crumbled over top and fixings like sour cream, cheese and tortilla chips.
Thanks Pam! It’s a typo – I’m going to fix it!