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Tom Wayman Chili

Tom Wayman Chili recipe image
This robust American-style chili transforms top sirloin steak into a tender, flavorful main course. Unlike traditional bean-heavy versions, this recipe highlights the richness of beef, softened by a long simmer with onions, green peppers, and garlic. The spice blend of cumin, chili powder, and black pepper provides a warm, savory depth, while a dash of Tabasco adds a subtle kick without overwhelming the palate. It is a comforting dish perfect for family dinners or potlucks, offering a satisfying texture that improves as it rests. Simple to prepare with common pantry staples, this chili delivers home-style comfort with every spoonful.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 258.8
Dietary: Gluten-free
Description
This robust American-style chili transforms top sirloin steak into a tender, flavorful main course. Unlike traditional bean-heavy versions, this recipe highlights the richness of beef, softened by a long simmer with onions, green peppers, and garlic. The spice blend of cumin, chili powder, and black pepper provides a warm, savory depth, while a dash of Tabasco adds a subtle kick without overwhelming the palate. It is a comforting dish perfect for family dinners or potlucks, offering a satisfying texture that improves as it rests. Simple to prepare with common pantry staples, this chili delivers home-style comfort with every spoonful.
Ingredients
  • 1/2 cup Butter or margarine
  • 2 pounds Top sirloin steak, cut into 1-inch cubes, fat removed
  • 1/4 cup Chili powder
  • 3 cups Green peppers, chopped
  • 3 large Onions, chopped
  • 1.5 teaspoons Cumin
  • 3 cloves Garlic, minced
  • 1/2 cup Parsley, snipped
  • 1.5 teaspoons Black pepper
  • 3 cups Tomatoes (16 oz can), drained
  • 1 dash Tabasco sauce
  • 2 tablespoons Salt
Directions
  1. 1
    Cut the top sirloin steak into 1-inch cubes, ensuring all visible fat is removed.
  2. 2
    In a large cooking pot or Dutch oven, melt the butter or margarine over medium-high heat.
  3. 3
    Brown the steak cubes in the melted butter until seared on all sides.
  4. 4
    Carefully pour off approximately 1/3 cup of the rendered liquid/fat from the meat into a separate container.
  5. 5
    In a separate skillet, saut the chopped green peppers, onions, garlic, and parsley in the reserved liquid (or additional butter if needed) until tender.
  6. 6
    Add the sauted vegetable mixture to the pot with the browned meat.
  7. 7
    Stir in the chili powder, salt, cumin, black pepper, and Tabasco sauce until the meat is evenly coated.
  8. 8
    Add the tomatoes to the pot and stir to combine all ingredients.
  9. 9
    Cover the pot and simmer the mixture on low heat for 1 hour.
  10. 10
    Remove the lid and continue simmering for at least 30 minutes longer, stirring occasionally, until the flavors meld and the sauce thickens slightly.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 258.8kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 5.3g27%
Cholesterol 67.2mg23%
Sodium 174.8mg8%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier kick, increase the amount of chili powder or add more Tabasco sauce to taste.

This chili tastes even better the next day after the flavors have had time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.

If the chili becomes too thick during simmering, add a splash of water or beef broth to reach your desired consistency.

Ensure the steak is cut into uniform 1-inch pieces to ensure even cooking and tenderness.

Keywords: chili, steak, sirloin, american, slow-cooked, savory, dinner, comfort food, cumin, chili powder, green pepper, onion, garlic
Read it online: https://www.chefs-mate.com/recipe/tom-wayman-chili/