Hearty Steak And Bean Chili Recipe

About this recipe

A robust and flavorful chili featuring tender steak, hearty beans, and a medley of spices. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Celery
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 1 Kg Kissan Tomato Paste
• 250 g Mirchi Powder (Bedagi)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Rajdhani Red Rajma
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Coat 3 tbsp flour with 2 tbsp cooking oil in a 3-quart casserole over medium-high heat.
2. 2. Heat 2 tbsp cooking oil in a 3-quart casserole over medium-high heat.
3. 3. Add 1 cup chopped celery, 1 diced onion, 1 minced clove of garlic, and 2 tbsp water to the casserole. Cover with a lid and cook on medium heat for 3 to 4 minutes, stirring once, until the vegetables are just tender.
4. 4. Stir in 1 chopped tomato, 1 small can of tomato paste, 2 tsp chili powder, 1/2 tsp sugar, 1/2 tsp cumin, and 3 chopped red peppers. Cover and simmer on low heat for 45 to 50 minutes, stirring occasionally.
5. 5. Add 1 can of red kidney beans (drained and rinsed) to the casserole. Cover and cook on medium heat for 3 to 4 minutes, or until the beans are heated through.
6. 6. Serve the chili hot, garnished with your choice of toppings like shredded cheese, sour cream, or fresh cilantro.