It was a tradition in my home to eat chili on Halloween and I have carried on that tradition with my version. The sirloin steak adds amazing flavor and canned beans make it quick. But please, don’t think it’s only for Halloween! It’s great all year long. I always serve it with warm corn bread and honey butter.

Olive or other light oil
1 Shallot (diced small)
3 Cloves of Garlic (finely chopped)
1 lb. Sirloin Steak cut into small chunks
1 12 oz. can Tomato Juice
1 28 oz. can diced tomatoes (do not drain)
2 14 oz. cans chili beans (do not drain)
1 14 oz. can kidney beans (drained and rinsed)
1 14 oz can red beans (drained and rinsed)
3 TBSP Chili Powder (or to taste)
1 tsp Cayenne Pepper (or to taste)
Kosher Salt
Freshly Ground Pepper

In a large sauce pan or dutch oven heat enough oil to just coat the bottom of the pan over medium high heat. Add the shallots and garlic and sauté until they begin to sweat and lightly brown. Add the steak and stir. Season with salt and freshly ground pepper. Cook until all of the juices are cooked out and the meat browns.

Deglaze the pan with the tomato juice and scrape the brown parts off the bottom (this makes the sauce richer). Add the diced tomatoes, and all of the beans. Stir together well. Then add chili powder, cayenne pepper, and salt and pepper to taste. Mix well.

Bring the mixture to a boil then turn down heat and gently simmer for 30 minutes, stirring occasionally. Recheck seasonings and serve.

Kim’s notes:
You might try garnishing with a dollop of sour cream, shredded cheddar or pepper jack cheese, Fritos, minced scallions, or all of the above. Or just eat it straight out of the pot. Either way, it’s great!