Hearty Ribeye Beef Chili

Oh my stars do I love chili!  It’s such a perfect go-to on these fall evenings and Saturday game days.  My sweet cousin gave me the idea of adding a ribeye steak to the already

Oh my stars do I love chili!  It’s such a perfect go-to on these fall evenings and Saturday game days.  My sweet cousin gave me the idea of adding a ribeye steak to the already perfect comfort food, and it did not disappoint!  The addition of the sweet whole kernel corn not only balances the spice, but also gives it that fall look! I have a Crockpot addiction in the winter months, so it makes it easy to simply throw everything together, turn on low and get to the daily grind knowing supper is waiting on you when you get home.  Y’all enjoy and please email us with your favorite Crockpot recipe.  We’ll post it!

 

Ingredients:

 

2 pounds ground beef

1 ribeye steak –  roughly diced into medium pieces

2 cloves garlic, chopped

1 diced onion

One 28-ounce can diced tomatoes

One 8 oz can of tomato sauce

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 1/2 teaspoon salt

1/4 teaspoon cayenne pepper

One 15 oz can of sweet whole kernel corn

One 15 oz can kidney beans, drained and rinsed

One 15 oz can pinto beans, drained and rinsed

One 15 oz can of chili beans in mild sauce

 

Toppings:

Shredded Cheddar
Avocado

Corn Chips

Scallons

Sour Cream

 

 

Directions:

 

Dice your onions and finely chop your garlic throwing the onions into the pan first.  Cook until about translucent.  Add your ground beef and cook until almost done.  Add your garlic and cook until the meat is browned. Drain off excess fat. Throw all into the crockpot.  Without cleaning out your pan, throw in the diced ribeye (with a little S&P) and cook it until it is barely red in the middle.  Add to Crockpot. Take your diced tomatoes, tomato sauce, chili powder, cumin, oregano, salt and cayenne. Add the beans and the corn. Stir together well, cover, and turn the Crockpot heat to low. Simmer on low for 4-6 hours, stirring occasionally. If the mixture becomes overly dry, add 1/4 cup water or diced tomatoes at a time as needed and adjust your spice levels as desired.

 

Serve with shredded Cheddar, sour cream, avocados chopped onions, corn chips, etc….The list could go on and on.  Preferably, I like a good slice of jalapeno/cheddar corn bread!  Enjoy!

 

 

 

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Karen Shayne
Karen Shayne is the Publisher and CEO of Unconditionally Her. Karen began her work in media production creating award-winning healthcare segments for Nashville-based CBS and NBC affiliates. She has also been featured in HuffPost, AOL/Yahoo, People Magazine, Nashville Business Journal, Hope For Women Magazine The Doctors Channel, Healthline, and ABC Chicago. Karen served as Founder of the Women Survivors Alliance and serves as Executive Producer of the UNTOLD Project. Karen has been awarded over the years for her work with cancer research and survivorship programs nationwide.
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